Beef Cheek with Parsnip 'Risotto' Recipe

Name: Beef Cheek with Parsnip 'Risotto' Recipe
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

www.greatbritishchefs.com

This beef cheek with parsnip 'risotto' recipe is the ultimate warming bowl of comfort food. Finely diced parsnip is used in place of rice, making it a lower carb risotto recipe.

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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