Braised Beef Cheeks - The Local Palate

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 4 cloves garlic, chopped
• 4 sprigs rosemary
• 2 cups red wine
• 3 quarts beef stock
• 2½ pounds beef cheeks, broken into 3-ounce pieces
• Salt and pepper to taste
• 1 Vidalia onion, julienned
• Butter, as needed
• 1 cup black-eyed peas
• 2 cups baby spinach
• Potato purée (recipe follows)
• 1½ cups heavy cream
• 2 sprigs rosemary
• 3 Idaho potatoes, peeled and chopped
• 3 Yukon Gold potatoes, peeled and chopped
• 3 tablespoons butter