Moonee Valley Racing Club Chefs Corner by Glenn Payne Ale & Ginger Braised Beef
with Paris mash, baby carrots & gremolata Beef cheeks 4 x beef cheeks, sinew removed
500ml dark ale
2 garlic cloves
1 bunch Fresh thyme
1 x Bay leaf
1 tablespoon mince ginger
750 ml beef stock • Put the beef cheek in a dish, cover with ale, ginger garlic, thyme & bay leaf,
Then leave to marinate for at least six hours or overnight.
• Heat oven to 160 degrees, strain off cheek and transfer liquid & aromatics into a pot or heat resistant casserole dish and bring to the boil.
• In a frying pan, brown beef cheeks in a little oil until caramelized on both sides
• Place beef cheeks in boiled liquid and cover with beef stock, cover and place in oven for 4 hours or until the cheeks are tender.
• While the beef is in the oven, prepare the parish mash Paris Mash 4 x large washed potatoes
150g butter
Milk • Cook potatoes whole in the on a baking tray, this stops the potatoes from becoming waterlogged when submerged in water and provides a more intense potato flavour.
• Once potatoes are soft, begin to peel the skin it should remove easily, be careful not to burn yourself they will be HOT.
• Ideally run potatoes through a potato ricer or moulie into a pot.
• Once the potato is mashed, place it over a low heat. Stir in the cold butter a little at a time, this will allow for better distribution.
• Slowly add milk stirring the mash with a wooden spoon until you achieve a creamy, fluffy texture
• Season for taste Gremolata • bunch Italian flat-leaf parsley • 1 clove garlic • 1 teaspoon lemon zest • salt (to taste) • ground black pepper (to taste) Chop and place parsley, garlic and lemon rind in a bowl. Season with salt and pepper. Stir until well combined. DOWNLOAD RECIPE HERE – https://bit.ly/2YaEqO5 Source