Slow Cooked Beef with Green Olives, Mushrooms and Mash - Moro Olive Oil

Ingredients

• Lunch , Dinner , Snack
• 1.2kg Beef cheeks or gravy beef, trimmed of sinew
• Sea salt and freshly ground black pepper, to taste
• ¾ cup Moro Primero Extra Virgin Olive Oil
• 2 Red onions, cut into wedges
• 400g Small whole button mushrooms
• 2 Cloves garlic, chopped
• ½ cup Moro Balsamic Vinegar of Modena
• 2 cups Red wine
• ½ cup Spanish green olives
• 3 Bay leaves
• Continental parsley leaves, for garnish
• 1kg potatoes, peeled
• 2 large parsnips, peeled
• ½ cup Moro Primero Extra Virgin Olive Oil
• sea salt, to taste
• 01 Season beef cheeks with salt and pepper. Heat ¼ cup Moro Primero Extra Virgin Olive Oil in a large heavy based casserole dish and brown on both sides.
• 02 Remove. Add another ¼ cup olive oil and sauté onions, mushrooms and garlic for 5 minutes.
• 03 Deglaze pan with Moro Balsamic Vinegar of Modena.
• 04 Return beef cheeks to pan with wine, olives and bay leaves and bring to the boil.
• 05 Cover and slow cook in the oven at 140°C for 3 hours, turning occasionally, until very tender.
• 06 Remove beef cheeks and boil sauce for 10-15 minutes until reduced and thickened. Finish sauce with remaining olive oil.
• 07 Serve cheeks with sauce over a bed of Parsnip Potato Mash sprinkled with parsley leaves.
• 01 Cut potatoes and parsnips into chunks and bring to the boil in a large saucepan of salted water.
• 02 Boil for 20-30 minutes until very tender. Drain and mash potatoes and parsnip together until very smooth.
• 03 Slowly mix in extra Moro Primero Extra Virgin Olive Oil and season to taste.