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COOKING COMPANION


not burn. Pour in the remaining ale and allow to rapidly simmer for 2 mins, then add to the oven dish along with the other ingredients.


4 Add the herbs to the dish then pour over the stock. Ensure all of the ingredients are covered with the liquid before popping on the lid and placing in the oven. Cook for 3-3.5 hours stirring every hour or so to ensure the meat remains submerged in the cooking liquor and doesn't dry out.


5 If you feel the liquid is reducing too much, simply add a splash of boiling water, however try not to add any liquid in the last 20-30 mins of cooking to allow the sauce to thicken. Season as necessary.


6 Whilst the meat is in the oven, make the puree. Peel and dice the potatoes and place in a pan of salted boiling water and cook for 15 mins or until soft. Peel and roughly dice the celeriac


into 3cm cubes and place in a saucepan. Pour in the milk ensuring the celeriac is fully covered. Add the nutmeg and bay leaves, place over a moderate heat and bring to the boil. Turn down the heat and simmer for 10-15 mins until the celeriac in cooked all the way through.


7 Drain the potatoes before placing in a blender. Remove the bay leaves from the celeriac and milk before also pouring them both into the blender. Blitz the potato and celeriac together to form a smooth, silky puree. Season generously.


8 When the meat is tender and sauce thickened, shred the meat into the thick gravy using two forks. To serve, spoon a generous helping of celeriac puree into the the bottom of the bowl then top with the pulled beef cheek meat and beer gravy, along with a few greens on the side.


BEER-BRAISED BEEF CHEEKS WITH CELERIAC PUREE


1.5kg beef cheek, trimmed Rapeseed oil, for frying 1 large onion 1 large garlic clove 500ml ale 300g carrot, finely diced 3 celery stalks, finely diced 1 tbsp plain flour Mixed herbs; thyme, rosemary, bay leaves 600ml beef stock


FOR THE PUREE: 400g potato 600g celeriac 400ml milk 1 tsp nutmeg 2 bay leaves Salt and pepper


serves 6


1 Pre-heat the oven to 160C/ gas 3. Season the beef cheeks generously with salt and pepper. Heat a dash of oil in a non-stick frying pan and, in batches, brown and seal the beef cheeks before placing in a large lidded, oven- proof dish.


2 Finely dice the onion and garlic and soften in a little oil in the same pan used for the meat. Lightly fry for 2-3 mins before adding to the dish with browned meat. Add a splash of ale to the frying pan to deglaze - scrape the brown bits from the pan before adding to the meat and onions.


3 Heat another dash of oil in the frying pan and add the carrots and celery. Fry for 2-3 mins to soften, then add the plain flour coating all the vegetables. Cook for 1 min keeping the ingredients moving to ensure the flour does


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LEARN it Don’t burn it


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