Beef Braised in Ale with Persillade | Guest Recipes | Nigella's Recipes | Nigella Lawson

Name: Beef Braised in Ale with Persillade | Guest Recipes | Nigella's Recipes | Nigella Lawson
Ingredients: 1 kilogram ox cheeks (I cut them into 4–8 pieces, but cut into chunks if you prefer); 1 tablespoon olive oil; 50 grams butter; 2 large onions (roughly chopped); 2 celery sticks (roughly chopped); 2 carrots (roughly chopped); 200 grams baby onions or small shallots (peeled and left whole); 2 tablespoons tomato puree; 6 garlic cloves (finely chopped); 30 grams plain flour; 330 millilitres ale; 300 millilitres beef stock ideally (or use chicken or vegetable); 2 bay leaves; 1 tablespoon finely chopped sage; 8 tablespoons persillade; splash of excellent vinegar, or lemon juice; sea salt; freshly ground black pepper; ½ small bunch of flatleaf parsley; 1 garlic clove

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The bay and sage added early, half the persillade late, and the rest added to serve all build a glorious wave of flavour. A perfect Autumnal braise.

Keywords

Autumnal
Winter
Comfort
French Inspired
Egg Free
Nut Free
Guest Recipe

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Ingredients

1 kilogram ox cheeks (I cut them into 4–8 pieces, but cut into chunks if you prefer)
1 tablespoon olive oil
50 grams butter
2 large onions (roughly chopped)
2 celery sticks (roughly chopped)
2 carrots (roughly chopped)
200 grams baby onions or small shallots (peeled and left whole)
2 tablespoons tomato puree
6 garlic cloves (finely chopped)
30 grams plain flour
330 millilitres ale
300 millilitres beef stock ideally (or use chicken or vegetable)
2 bay leaves
1 tablespoon finely chopped sage
8 tablespoons persillade
splash of excellent vinegar, or lemon juice
sea salt
freshly ground black pepper
½ small bunch of flatleaf parsley
1 garlic clove