Hachis Parmentier
Scrolling on TikTok I came across this recipe by UK Chef Matthew Ryle @matthewryle. As an absolute fan of beef cheeks and mash, I had to try it. Hands down, one of the most delicious recipes I have ever cooked. I have included some additional steps to the original recipe and tweaked things slightly to make it a little easier for a home cook but you will not be disappointed!
Click here to see his original video on YouTube.
The first step is to make the beautiful braised beef with beef cheeks and red wine. You are probably going to want to prepare this earlier in the day as you want to allow at least 2, if not 3 hours to braise before you then use the braised beef to make the Hachis Parmentier. It’s all very easy. Just like most good things, takes a little time.
INGREDIENTS
Braised Beef
1.5kg beef cheeks cut into chunks
375ml full bodied red wine
300ml beef stock
2 large carrots, roughly chopped
2-3 celery sticks, roughly chopped
1 onion, chopped
5-6 cloves garlic, chopped
2 tbsp tomato paste
1 bouquet garni*
salt and pepper
olive oil
*bouquet garnis is a tied bunch of herbs including bay leaves, parsley and thyme. Adding herbs this way makes it easier to remove them at the end of the cooking.
Hachis Parmentier
Braised Beef from above
2 onions, finely chopped
4 garlic cloves, finely chopped
Beurre Manie (approx 150g)*
2 tbsp parsley, finely chopped
Emmental cheese, grated**
salt and pepper
olive oil
Mash Potato
3 large potatoes
large knob butter
2-3 tbsp cream
freshly grated nutmeg and salt flakes
*Beurre Manie is made from equal amounts butter and plain flour but depending on what quantity of beef braise you have made, you may need to adjust the final quantity.
**Emmental cheese is a yellow, medium-hard Swiss style of cheese with holes. You can substitute for any cheese that melts well. Gruyère is a great alternative.
Braised Beef
Preheat oven to 140ºC.
In a dutch oven, add some oil and bring to a high heat. Sear off the beef cheek pieces in batches, taking care not to overcrowd the pan (which will result in the meat stewing and not browning). Once all the beef has got a good colour, remove to another dish. Add a little more oil if need be, and add the onion, garlic, carrots and celery sticks. Once they have started to colour, add the tomato paste and cook for several more minutes. Remove vegetables from the pot.
Slowly add the red wine to the pot to make a sauce, making sure you get any brown bits off the bottom. Add beef stock and check seasoning. Add back the meat and vegetables. Put a lid on the pot and put in oven for 2-3 hours. Check at the 2 hour mark – you want the meat to be very tender and falls apart when pushed.
When beef is tender, remove from oven. Pour the contents into a strainer and reserve the liquid. Remove the vegetables and herbs and discard.
When cooled slightly, break apart the beef (using gloves, you can do this with your hands) or use two forks.
Set aside with reserved liquid.
Hachis Parmentier
Finely chop the onions and cook on low heat for 5-10 minutes. You can use the same dutch oven as these make a great vessel for the final dish.
Add the finely chopped garlic and cook for a further 5 minutes.
Meanwhile, to make the Beurre manie, melt the butter in a small saucepan and slowly add the same quantity of flour, stirring well to ensure there are no lumps.
Add the shredded meat to the main pot and then the reserved liquid. Slowly add the Beurre manie to thicken the sauce. Add the parsley and check the seasoning. You can now transfer to a casserole dish or you can leave it in the dutch oven (you don’t want the pan to be too wide and shallow or the layer of potato will be too thin and sink).
Mash Potato
To make the mash potatoes, you can bake the potatoes at 180ºC for one hour, scoop out cooked flesh, put through a sieve or ricer, add butter and cream and mix well. An easier quicker method is to peel and chop the potatoes and place in a large saucepan of salted water. Bring to the boil. Once fork tender, strain well. Leave in colander to allow steam to dry out the potatoes. Meanwhile, gently heat butter and cream and add freshly grated nutmeg and a pinch of salt flakes. Add in the cooked potatoes and using a whisk, combine until light and fluffy. Check seasoning.
Pipe or spoon the potatoes on top of the beef. Top with grated cheese and bake at 220ºC for 20 minutes or until the top is golden and crisp.
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SHOP THE RECIPE »»
These are prime grass-fed beef cheek steaks from our very own "Beyond Free Range" Greenhill Farm. These are the muscle cheeks and as such are a hard-working muscle that needs plenty of time to achieve its rich flavour and falling-apart texture. They are ideal in the slow cooker, where they can easily take the place of brisket in some of your favourite recipes. If you have a pressure cooker, you can cook beef cheeks in a fraction of the time.
Size: Each cheek weighs roughly 250g
Feeds: 1 person
Recipe Suggestion: Beef Cheeks With Silky Leek And Potato Mash
Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury
Hachis Parmentier (the 'next-level' Cottage Pie)
Scrolling on TikTok I came across this recipe by UK Chef Matthew Ryle @matthewryle. As an absolute fan of beef cheeks and mash, I had to try it. Hands down, one of the most delicious recipes I have ever cooked. I have included some additional steps to the original recipe and tweaked things slightly to make it a little easier for a home cook but you will not be disappointed!
Click here to see his original video on YouTube.
The first step is to make the beautiful braised beef with beef cheeks and red wine. You are probably going to want to prepare this earlier in the day as you want to allow at least 2, if not 3 hours to braise before you then use the braised beef to make the Hachis Parmentier. It’s all very easy. Just like most good things, takes a little time.
Ingredients
- 1.5kg beef cheeks cut into chunks
- 375ml full bodied red wine
- 300ml beef stock
- 2 large carrots, roughly chopped
- 2-3 celery sticks, roughly chopped
- 1 onion, chopped
- 5-6 cloves garlic, chopped
- 2 tbsp tomato paste
- 1 bouquet garni*
- salt and pepper
- olive oil
- *bouquet garnis is a tied bunch of herbs including bay leaves, parsley and thyme. Adding herbs this way makes it easier to remove them at the end of the cooking.
- Braised Beef from above
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- Beurre Manie (approx 150g)*
- 2 tbsp parsley, finely chopped
- Emmental cheese, grated**
- salt and pepper
- olive oil
- *Beurre Manie is made from equal amounts butter and plain flour but depending on what quantity of beef braise you have made, you may need to adjust the final quantity.
- **Emmental cheese is a yellow, medium-hard Swiss style of cheese with holes. You can substitute for any cheese that melts well. Gruyère is a great alternative.
- 3 large potatoes
- large knob butter
- 2-3 tbsp cream
- freshly grated nutmeg and salt flakes
Method
- Preheat oven to 140ºC.
- In a dutch oven, add some oil and bring to a high heat. Sear off the beef cheek pieces in batches, taking care not to overcrowd the pan (which will result in the meat stewing and not browning). Once all the beef has got a good colour, remove to another dish. Add a little more oil if need be, and add the onion, garlic, carrots and celery sticks. Once they have started to colour, add the tomato paste and cook for several more minutes. Remove vegetables from the pot.
- Slowly add the red wine to the pot to make a sauce, making sure you get any brown bits off the bottom. Add beef stock and check seasoning. Add back the meat and vegetables. Put a lid on the pot and put in oven for 2-3 hours. Check at the 2 hour mark – you want the meat to be very tender and falls apart when pushed.
- When beef is tender, remove from oven. Pour the contents into a strainer and reserve the liquid. Remove the vegetables and herbs and discard.
- When cooled slightly, break apart the beef (using gloves, you can do this with your hands) or use two forks.
- Set aside with reserved liquid.
- Finely chop the onions and cook on low heat for 5-10 minutes. You can use the same dutch oven as these make a great vessel for the final dish.
- Add the finely chopped garlic and cook for a further 5 minutes.
- Meanwhile, to make the Beurre manie, melt the butter in a small saucepan and slowly add the same quantity of flour, stirring well to ensure there are no lumps.
- Add the shredded meat to the main pot and then the reserved liquid. Slowly add the Beurre manie to thicken the sauce. Add the parsley and check the seasoning. You can now transfer to a casserole dish or you can leave it in the dutch oven (you don’t want the pan to be too wide and shallow or the layer of potato will be too thin and sink).
- To make the mash potatoes, you can bake the potatoes at 180ºC for one hour, scoop out cooked flesh, put through a sieve or ricer, add butter and cream and mix well. An easier quicker method is to peel and chop the potatoes and place in a large saucepan of salted water. Bring to the boil. Once fork tender, strain well. Leave in colander to allow steam to dry out the potatoes. Meanwhile, gently heat butter and cream and add freshly grated nutmeg and a pinch of salt flakes. Add in the cooked potatoes and using a whisk, combine until light and fluffy. Check seasoning.
- Pipe or spoon the potatoes on top of the beef. Top with grated cheese and bake at 220ºC for 20 minutes or until the top is golden and crisp.
