Braised Beef Cheek With Mash Recipe - Great British Chefs

Ingredients

• 4 beef cheeks, trimmed
• 50ml of vegetable oil
• 100g of carrots, chopped
• 100g of onion, chopped
• 50g of celery, chopped
• 1 head of garlic, cut horizontally in half
• 375ml of red wine
• 150ml of Madeira
• 100g of passata
• 1.5l beef stock
• 4 sprigs of thyme
• 4 bay leaves
• 15g of dried ceps
• 4 juniper berries, crushed
• 4 smoked anchovy fillets
• 4 pickled walnuts, chopped
• 300g of chantenay carrots, cut in half
• 75g of butter
• salt
• 100g of carrot juice
• lemon juice, to taste
• 1kg potatoes, preferably Maris Piper or Yukon Gold
• 150ml of milk, hot
• 150ml of cream, hot
• 175g of butter, room temperature and diced
• 2 tbsp of flat-leaf parsley, chopped