Gourmet Cooking at Castillo de Monda

Photos by Peter Staes
Text by Jaap Schaafsma from Hotel-Restaurant Castillo de Monda

Slow Cooked Beef Cheek with Beetroot and a Parsnip Purée
(Ingredients for 4 people)
For beef cheek:
1 kg beef cheeks (4 large or 6 small)
1 onion, roughly diced
1 celery stalk, roughly diced
1 carrot, roughly diced
4 garlic cloves, minced
6 stems of fresh thyme
2 fresh bay leaves
2 stems of fresh rosemary
500 ml beef stock
250 ml red wine (cabernet sauvignon or merlot)
1 tbsp. of tomato pure
Salt
Black pepper

For beetroot:
4 large raw beetroots
Sea salt

For parsnip purée:
4 large parsnips
300 ml milk
1 or 2 tbsp. virgin olive oil
Sea salt and white pepper

Garnish
Mushrooms or chanterelles
Shallots
Watercress

INSTRUCTIONS
Prepare the beef cheeks: cut off any large, fatty pieces. Use the salt and black pepper to season the beef all over.
Heat olive oil in a large heavy-based pan (or casserole dish with a lid if you are baking or pot if you are cooking on the stove) over high heat. Sear the beef cheeks on each side until nicely brown. If your pan is not large enough, work in batches rather than crowding the pan. Remove the beef cheeks onto a plate, and loosely cover with foil to keep warm. Turn down the heat to medium high and heat a few drops of olive oil. Add garlic, onion and carrots. Sauté for three minutes until onion is becoming translucent, then add the celery and sauté for a further three minutes. Then add the bay leaf and the rosemary. Add one tablespoon of tomato purée in the mixture and give it a good heat. Add the red wine and beef stock to the mixture and place the beef cheeks back in the pan. Let the beef cheeks simmer in the sauce for about five hours. You can check if they are ready by pinching a pointy knife in the beef check. If they slide off the knife without forcing it, they are perfect. Make sure that the beef cheeks are always under the liquid; otherwise they dry out. When the beef cheeks are ready, carefully take them out of the sauce and place them on a tray to let them cool down. Pour the sauce through a sieve in a pan and reduce the sauce until it thickens. For the purée, peel the skin off the parsnips, and cut them into even pieces. Cook the parsnips in the milk and a pinch of salt. When they are done, pour the parsnips and water through a sieve, and save the cooking liquid. Put the cooked parsnips in a food processor and add the cooking liquid bit by bit until you have a smooth purée that is not thick any more. Press the puree one last time through a sieve with a sauce spoon, to be sure there are no more lumps in the puree.Baked Beetroot

  1. Put the sea salt on an oven tray and place the washed raw beetroot on top of it.
  2. Bake in oven on 180 degrees Celsius until they are nicely cooked.
  3. Remove the dried skin from the beetroot.
  4. Cut in four to five pieces
  5. Marinate with a splash of balsamic vinegar and extra virgin olive oil.
  6. Heat for serving.

Clean the mushrooms/chanterelles with a brush. Heat a pan with a bit of butter then fry a finely diced shallot without colouring. Add the mushrooms/chanterelles and bake in butter. Add a few finely chopped parsley leaves in there.

SERVING
Make sure everything is warm and ready to serve. Take a big tablespoon and place the parsnip purée on a side of the plate. Then with the back of the spoon scrape it to the other end of the plate (see picture). This is where you build your dish. Add two or three slices of the beef cheeks that you have seared on both sides on top of the purée. Then you can place the beetroot and the chanterelles in between and on top of the meat. Pour a bit of the sauce there and around. Garnish with leaves of watercress. Bon apetit!Castillo de Monda
Calle Villeta 6, Monda
Tel. (+34) 952 459 836
www.castillodemonda.com

 

 

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