Slow-Cooked Beef with Spuds
Perfect for a cozy dinner, this dish combines hearty flavors with a touch of elegance.
INGREDIENTS
400g potatoes, cut into 2cm cubes
200g Magill’s slow-cooked beef cheek
1 Tbsp olive oil
6 stems of broccolini
1 cup beef stock
½ onion, finely diced
3 cloves garlic, finely diced
1 tsp cornstarch
1 Tbsp butter (for mashing potatoes)
4 Tbsp milk (for mashing potatoes)
Salt and pepper
METHOD
Cook the potatoes: bring a medium pot of water to a boil. Add the potatoes. Cover and boil until soft (about 15-20 minutes). Drain and season with salt and pepper.
Add butter and milk to the drained potatoes. Mash until smooth. Set aside and keep warm.
Prepare the broccolini: heat a pan over medium heat and add olive oil. Add the broccolini and season generously with salt and pepper.
Char the broccolini on one side. Add ¼ cup of water, cover, and steam for two minutes. Once the water has evaporated, cook until the broccolini is slightly more charred. Remove from heat and set aside.
Follow the packet instructions to heat the Magill’s slow-cooked beef cheek. Set aside, keeping the juices for the gravy.
Make the gravy: in a pan over medium heat, add the juices from the beef cheek. Add the finely diced onion and garlic. Cook until the onion is translucent and the garlic is fragrant (about 3-4 minutes).
Add 1 cup of beef stock and continue to simmer, uncovered, until the mixture reduces by half. Season with freshly cracked black pepper.
To thicken the gravy, make a slurry by mixing 1 tsp of cornstarch with 1 Tbsp of water. Gradually add 2 tsp of the slurry to the gravy, stirring continuously. If needed, add the remaining slurry to achieve the desired thickness. Cook until the gravy is thick and glossy.
Assemble by placing the potato on each plate. Top with beef cheek, broccolini, and drizzle with gravy.
Serves Two.
Nutritional Information: per serving
Calories: 478kcal
Protein: 30g
Fat: 18g
Carbohydrate: 50g
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