Slow-cooked beef cheeks with port

Name: Slow-cooked beef cheeks with port
Prep time: 25 min
Cook time: 4 h
Yield: 4
Cuisine: Québécoise
Ingredients: 4 beef cheeks, about 250 g each; Olive oil; 1 carrot halved lengthwise, thinly sliced; 1 celery stalk, thinly sliced; 2 large garlic cloves, finely chopped; 1 small red onion, finely chopped; 1 1/2 cup port wine; About 3 cups beef broth; 1/4 cup tomato paste; 2 tablespoons brown sugar; 1/2 teaspoon dried thyme; 2 bay leaves; Juice of 1 lime; 3 large yellow potatoes, peeled and diced; 1 celeriac, peeled and diced; 1/4 cup butter; 1 cup grated Parmesan; 15% country cream

Preparation 25 min
Cooking 4 h
Servings 4
Freezing Absolutely

These slow-cooked beef cheeks with port are so good, they literally melt in your mouth. To serve with my potatoes and celeriac puree!

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Ingredients for the beef

4 beef cheeks, about 250 g each
Olive oil
1 carrot halved lengthwise, thinly sliced
1 celery stalk, thinly sliced
2 large garlic cloves, finely chopped
1 small red onion, finely chopped
1 1/2 cup port wine
About 3 cups beef broth
1/4 cup tomato paste
2 tablespoons brown sugar
1/2 teaspoon dried thyme
2 bay leaves
Juice of 1 lime

Potatoe and celeriac puree

3 large yellow potatoes, peeled and diced
1 celeriac, peeled and diced
1/4 cup butter
1 cup grated Parmesan
15% country cream

Preparation

Preheat the oven to 350°F.
In a large saucepan over medium heat, pour a good dash of olive oil and brown the meat on all sides, about 12 minutes in total. Salt and pepper generously. Add oil as needed. Remove the meat and set aside on a plate.
Reduce the heat to medium low and add the carrot, celery and garlic and add some olive oil. Cook 3 to 4 minutes, stirring.
Add the red onion, a good drizzle of olive oil and mix. Caramelize for 12 minutes, stirring occasionally.
Deglaze with the door and scrape the bottom well to get all the flavours.
Add the beef cheeks, the rest of the ingredients, salt and pepper generously and mix. Note that there should be enough liquid to cover the meat 3/4, add a little beef broth if necessary.
Cover, bring to a boil and put in the oven. Cook for 3 hours, basting the meat occasionally.
Meanwhile, prepare the purée. In a saucepan filled with salted boiling water, cook the potatoes and celeriac for about 25 minutes or until the vegetables are very well cooked.
Pour into a colander, drain very well and using a potato masher, mash the vegetables then.return to the saucepan over medium heat. Add the butter and melt while stirring. Add a little cream until you get the desired texture.
Put a little mashed potatoes on the plates, place the meat on top and drizzle with the sauce that is in the bottom of the casserole dish!

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!