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so much to sea

Shetland Beef Cheeks Winter vegetables

Recipe: serves 4

  • 1kg Shetland beef cheeks diced (will produce approx 700g cooked meat)
  • Shetland sea salt and black pepper
  • 35 ml vegetable oil
  • 300ml red wine
  • 15g garlic
  • 100g finely chopped large shallots
  • 200g  cut 10 mm diced carrots
  • 1 bay leaf
  • 6 fresh thyme sprigs
  • 300ml good quality beef stock
  • 200g chopped tomatoes
  • 30g tomato puree

Garnish:

  • 100g chestnut mushrooms quartered
  • 90g butter
  • 20g rapeseed oil
  • pinch of sugar
  • 12 blanched baby onions
  • 100g blanched carrots oblique cut
  • 100g blanched swede oblique cut
  • 120g blanched leek oblique cut
  • 15g flat parsley chopped Method:
  • Season cheeks and brown in oil over a high heat remove from pan
  • Add shallots and garlic to pan cook for a few minutes over a medium heat
  • Add carrots and tomato puree, continue to cook until nicely coloured, add red wine reduce by 1/3rd
  • Add beef cheek back to pan, add stock and all other ingredients, bring back to simmer skim and check seasoning
  • Cover with a cartouche of greaseproof paper and foil place in a low oven 140c for several hours until meat is tender leave to cool
  • Remove meat from sauce strain,  push sauce through a fine strainer getting every last bit of this goodness out, discard vegetables, return beef to sauce.

Garnish:

  • Heat 50g butter and oil in a thick bottomed pan when hot, add mushrooms and cook briskly seasoning as you go remove to absorbent paper
  • Wipe out pan melt further 40g butter, little oil add vegetables colour nicely add a pinch of sugar and season, remove to greaseproof paper.
  • Toss all garnish together and sprinkle on chopped parsley.
  • Gently reheat beef and strew garnish on-top.