500 g beef cheek, trimmed
500 ml red wine
2 carrots, peeled and diced
2 onions, diced
1 leek, sliced
2 star anise
1½ beef stock litres
1 red onion, halved
1 handful kale, shredded and blanched
500 Ratte potatoes g, peeled and chunked
100 g Unsalted smoked butter, or just unsalted butter if you can't find smoked
100 ml hot milk
1 cinnamon stick
5 juniper berries
200 ml carrot juice
150 g baby carrots, peeled
- Put the beef, wine carrot, onion and leek in a dish, cover and chill overnight.
- Heat the oven to 160C/fan 140C. Remove the beef, pat dry, and season. Heat 2 tbsp olive oil in a frying pan and brown the beef for 4 minutes on each side. Put in a casserole with the marinade, veg, star anise, and stock. Cover and cook in the oven for 4 hours until the cheeks are falling apart. Remove the cheeks, cover with foil to keep warm. Strain the sauce into a pan, simmer until thickened.
- Turn the oven up to 180C/fan 160C. Rub the red onion halves with oil, season and put cut-side down on a baking tray. Roast for 20-30 minutes.
- To make the mash, cook the potato chunks in boiling salted water for 15 minutes until very tender. Drain and steam dry for a minute. Mash using a ricer or fine masher. Add the butter and stir until melted, add the hot milk, mixing until you have a spoonable mash. Season.
- For the carrots, toast the spices in a pan, add the carrot juice and carrots, cover and cook for 10 minutes, swirling the pan regularly, until tender. Take off the lid, remove the spices and cook until the liquid has reduced and coats the carrots.
- Gently reheat the mash then spoon onto two warm plates. Add the beef, carrots and a little kale. Reheat the sauce and spoon over.