Beef Cheek with Parsnip 'Risotto' Recipe - Great British Chefs

Ingredients

• 1kg beef cheek, (around 6–8 pieces)
• 750ml of red wine
• 1 sprig of thyme
• 1 sprig of rosemary
• 1 bay leaf
• 10 black peppercorns
• 4 garlic cloves, crushed
• 1 shallot, sliced
• 1 dash of vegetable oil
• 1 tbsp of bovril
• 1 tbsp of Demerara sugar
• 1l beef stock
• 100g of butter, chilled and cubed
• salt to taste
• freshly ground black pepper to taste
• 6 parsnips, peeled and woody core removed
• 50g of butter, or beef fat
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 sprig of thyme, leaves picked
• 1 sprig of rosemary, leaves picked and finely chopped
• 100ml of double cream
• 50g of cream cheese
• 100g of aged Parmesan, finely grated
• 2 tbsp of Parmesan oil (optional) – Dan makes this by steeping Parmesan rinds in neutral oil for a few days
• 1 tbsp of chopped chives
• 200g of vegetable stock
• sherry vinegar to taste
• aged Parmesan, finely grated