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Braised Beef Cheeks Pie with Smoked Potato Mash

Foodie Thursday: Nigel Barden treats Simon to Braised Beef Cheeks Pie with Smoked Potato Mash.
Plus there's the usual business of confessions and homework, and all the sports and money news.

1 hour, 55 minutes

Last on

Thu 13 Nov 2014 17:05
Â鶹ԼÅÄ Radio 2

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Braised Beef Cheek Pie with Smoked Potato Mash

by Simon Dougan, Yellow Door, Portadown, N. Ireland BT62 1JL<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

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Ìý

If you don’t have a smoker you can simply smoke cream or butter on top of the stove. Place some slightly dampened wood chips in the bottom of an old oven tray. Put your butter & cream separately into little foil dishes on top of your wood chips at either end of the tray. Cover the whole tray with more foil & place the oven tray on a low heat on the stove top. Allow to smoke for 20 mins then remove from heat & allow to stand for at least an hour with the foil still covering the tray. Remove the butter & cream & refrigerate until required. The cream should keep for 3-4 days, the butter should keep for up to 2 weeks or frozen for 8 weeks. One word on warning when making the mash add a little of the cream & butter at aÌýtime & taste as you go, as the cream & butter can overpower the dish if you put too much.

Ìý

Serves 6-8

Ìý

Prep time 20 mins

Cooking time 3hrs approx

Ìý

Ingredients

700g beef cheek trimmed & diced (ask your butcher)

Splash rapeseed oil

5 cloves of garlic, roughly chopped

1 medium onion, diced 1cm

1 medium carrot, diced 1cm

1 bay leaf

5 strands thyme

1 tbsp tomato puree

2.2L rich beef stock

180g pearl onions (or small shallots, or shallots cut into quarters)

200ml red wine

Salt & Pepper

Lemon juice

Ìý

For Topping

800g Navan potatoes (or Maris Piper, Desirée, King Edward or any medium floury potatoes)

140g smoked butter

100g smoked double cream

Salt & pepper

Ìý

Ìý

Method

Ìý

Place butter & cream in 2 shallow trays in cold smoker for 2hrs, then remove, cover & set aside in the fridge. ÌýOr rather than smoking your own, Nige saysÌýbuy smoked butter & use 2 cloves of smoked garlic, alongside 3 normal garlic cloves, & regular double cream.

In a large saucepan seal the meat in rapeseed oil at high temperature until dark brown in colour, remove onto a plate.Ìý Set aside.Ìý (This may need to be sealed in batches).

Sauté the vegetables in the same pan, until softened & lightly browned. Add the tomato puree, herbs & cook for a further 5mins (keep half the thyme back).

Once the tomato paste is cooked add the red wine & allow the wine to completely reduce.

Now add the stock & bring back to the boil, then reduce heat to a gentle simmer & return the sealed beef cheek.

Cover the pan with a lid or foil & place in the oven at 150°C / Gas mark 2, forÌý21Ž2-3hrs until the meat is tender.

Strain off the meat & vegetables, place the cooking liquor in a saucepan & reduce by 3Ž4 to a sauce consistency.

At this stage check the sauce for seasoning adding salt, pepper, or lemon juice to taste.

Sauté the pearl onions in a frying pan with a little rapeseed oil until golden brown in colour, then add them & the beef to the cooking sauce along with the remaining chopped thyme leaves.Ìý Place your pie mixture into a pie/casserole dish & allow to cool.

Broadcast

  • Thu 13 Nov 2014 17:05
    Â鶹ԼÅÄ Radio 2