So smooth, this Beef Cheek Parmentier recipe is also very delicious.
Ingredients for 4 persons :
- 1 kg of beef cheek
- 1 onion
- 2 carrots
- 50 cl of full-bodied red wine
- 1 bouquet garni
- 4 cl of olive oil
- 1 tbsp. teaspoon of shaved tomato paste
- 60 cl of veal stock
- 2 cloves garlic
- 600 g of potatoes
- 30g butter
- 15 cl of milk
- 1 pinch of coarse salt
- Salt pepper
Beef cheek parmentier
This so creamy dish can even be eaten with a spoon.
- The day before, trim the beef cheek, cut it into pieces.
- Peel and wash the carrots, cut them into large sticks.
- Peel and chop the onion.
- Gather the meat and the vegetables in a dish, pour in the wine and place the bouquet garni, leave to marinate overnight.
- The next day, preheat the oven to 180 ° C (th.6).
- Remove and drain the meat (keep the marinade). In a casserole dish, pour the oil and sear the meat on all sides. Remove and reserve the meat. In the same casserole dish, place the vegetables, cook for a few minutes, add the tomato paste. Deglaze with the wine from the marinade, reduce by half. Replace the pieces of meat. Add the veal stock, add the garlic in a shirt. Bake and cook for 2h30.
Check the doneness, remove the meat, let it cool and shred.
- Check the consistency of the sauce, reduce it if necessary, it should be able to coat the back of a spoon.
For the mash:
- Peel and wash the potatoes. Cook them in boiling salted water with coarse salt until tender. Puree them, add the hot milk and butter. Season.
- In a stainless steel circle, place the shredded cheek, on top, arrange the mashed potatoes, pour a bead of sauce.
- This dish can also be served in a convivial way in an oven dish. It will then have been, first, sprinkled with pieces of butter and breadcrumbs and then au gratin in the oven.
On the cellar side, wine to accompany the beef Parmentier
This dish differs from Traditional Parmentier not only by the use of beef cheek, whose soft and gelatinous texture gives the preparation all its creaminess, but also by cooking the meat that resembles a Burgundy, bringing the aromatic richness of this great classic.
This is how the simplest of finishes gives us a taste that is both powerful and complex and suitable for highlighting many large bottles, the choice of which will depend on the desired pairing style.
With a Burgundy structured, like a Nuits St Georges, we will bring freshness and depth which, in contrast to the softness and fondness of Parmentier, will lighten the alliance.
On the contrary, with a Red Bandol, we will go fully in the direction of the dish by reinforcing all the sweetness that emanates from it.
But it is also the opportunity to release a Médoc like aSt Estèphe which will strengthen aromatically while bringing firmness to the palate.
Recipe: T. Debéthune, Photo: C. Herlédan