Jamie Magazine
By Georgina Hayden
About the recipe
Take the pressure off on the big day with this slow-cooked cut – it takes minimum effort but delivers a divine, melt-in-the-mouth texture.
Recipe From
Jamie Magazine
By Georgina Hayden
2 beef cheeks (around 800g)
8 shallots
2 cloves of garlic
60g unsalted butter
1 bunch of fresh thyme
350ml quality red wine
optional: 30g quality dark chocolate (at least 80%)
750ml organic beef stock
750g parsnips
350g celeriac
2 bramley apples
50ml milk
1 heaped teaspoon quality jam, such as blackberry or redcurrant
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