Braised beef cheeks & cauliflower puree
For the cauliflower puree Pre-heat the oven to 140C. Place a heavy-bottomed frying pan over a high heat. Add 2 tbsp of oil and brown the cheeks on all sides…
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Cooking tools:
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- Saucepan
- Chef's knife
- Cutting board
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- Colander
- Peeler
- Measuring cup
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Ingredients
- 3-4 tbsp light vegetable oil
- 4 beef cheeks (approx 2-2.3kg), sinew trimmed and quartered
- 3 brown onions, peeled and quartered
- 250g carrots, peeled and cut into 4cm lengths
- 1 bulb of garlic, halved through the middle
- 500ml red wine
- 375ml pedro ximénez sherry
- Leaves stripped from 10-14 sprigs of thyme
- 4 large red peppers, cut into 6 wedges
- 2 small-medium cauliflowers and their green leaves
- 1 brown onion, peeled and cut into 6 wedges
- 1 clove of garlic, peeled
- 1.3 litres whole milk
- White pepper
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