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Braised Beef Cheeks with Parsnip Purée and Glazed Carrots
Braised Beef Cheeks with Parsnip Purée and Glazed Carrots

Braised Beef Cheeks with Parsnip Purée and Glazed Carrots
A rich and hearty dish featuring tender beef cheeks, creamy parsnip purée, and sweet glazed carrots.
Braised Beef Cheeks with Parsnip Purée and Glazed Carrots

To provide a balanced meal with a focus on protein and seasonal vegetables, supporting muscle maintenance and overall health.

Ingredients:
1
Servings
  • 200
    g
     beef cheek
  • 150
    g
     parsnip
  • 100
    g
     carrot
  • 100
    ml
     red wine
  • 200
    ml
     beef stock
  • 20
    g
     butter
  • 5
    g
     thyme
  • 2
    clove
     garlic
Preparation Time: 45 minutes
Cooking Time: 180 minutes
Braised Beef Cheeks with Parsnip Purée and Glazed Carrots
Instructions:
  1. Season beef cheeks with salt and pepper.
  2. Heat a large pot over medium-high heat and sear beef cheeks until browned on all sides.
  3. Remove beef cheeks and set aside.
  4. In the same pot, add garlic and thyme, sauté for about 2 minutes.
  5. Deglaze the pot with red wine, scraping up any browned bits.
  6. Add beef stock and return beef cheeks to the pot.
  7. Cover and simmer on low heat for about 3 hours until beef is tender.
  8. Meanwhile, boil parsnips until soft, then blend with butter to make a purée.
  9. Glaze carrots in a pan with a little butter and a splash of water until tender.
  10. Serve beef cheeks over parsnip purée with glazed carrots on the side.
Nutrition Per Serving 781 g Per 100g
Energy 812.5 kcal 104 kcal
Protein 46.5 g 6.0 g
Fibre 11 g 1.4 g
Salt 2.1 g 0.3 g
Sugar 13.7 g 1.8 g
Carbohydrates 45.8 g 5.9 g
Fat 58.2 g 7.5 g
  • 200
    g
     beef cheek
  • 150
    g
     parsnip
  • 100
    g
     carrot
  • 100
    ml
     red wine
  • 200
    ml
     beef stock
  • 20
    g
     butter
  • 5
    g
     thyme
  • 2
    clove
     garlic
1
Servings
0

Season beef cheeks with salt and pepper.

Heat a large pot over medium-high heat and sear beef cheeks until browned on all sides.

Remove beef cheeks and set aside.

In the same pot, add garlic and thyme, sauté for about 2 minutes.

Deglaze the pot with red wine, scraping up any browned bits.

Add beef stock and return beef cheeks to the pot.

Cover and simmer on low heat for about 3 hours until beef is tender.

Meanwhile, boil parsnips until soft, then blend with butter to make a purée.

Glaze carrots in a pan with a little butter and a splash of water until tender.

Serve beef cheeks over parsnip purée with glazed carrots on the side.

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