Marry Me Beef Cheeks with Parmesan Mash

• For the beef cheeks

• 4 beef cheeks
• 150 g pancetta, diced
• 1 soffritto mix (onion, carrot & celery), finely diced
• 2 tbsp tomato purée
• ¾ bottle red wine (1 glass for you - I chose chianti)
• 500 ml beef stock
• 2 bay leaves
• 2 sprigs rosemary
• 4 sprigs thyme
• Olive oil
• Salt & black pepper

• For the Parmesan mash

• 1 kg Maris Piper potatoes
• 100 g butter
• 100 ml cream (can use milk)
• 75 g Parmesan, finely grated
• Salt & pepper

• To finish

• Fresh chives, finely sliced

Method

1. 1

   Season the beef cheeks and brown on all sides in a heavy casserole dish. Remove and set aside.

2. 2

   Add the pancetta and cook until golden and crisp.

3. 3

   Add the soffritto and cook until soft and sweet.

4. 4

   Stir in the tomato purée and cook for 2 minutes.

5. 5

   Pour in the wine and reduce by around half.

6. 6

   Add the beef stock, bay leaves, rosemary and thyme.

7. 7

   Return the beef cheeks to the pot, cover and cook at 150 °C fan for 3–4 hours until meltingly tender.

8. 8

   For the mash, boil the potatoes until tender, pass through the butter then a ricer or sieve, then stir through the milk and Parmesan. Season to taste.

9. 9

   Serve the beef cheeks over the Parmesan mash, spoon over the rich sauce and finish with fresh chives.