Braised beef cheeks

Serves 4
1.5kg beef cheeks, trimmed
4 carrots
2 onions
4 tbsp rapeseed oil
4 cloves garlic
250ml red wine
250ml beef stock
6 sprigs parsley
6 sprigs thyme
4 bay leaves
salt and pepper

Cut the beef cheeks in half if large. Peel the carrots and cut into large chunks. Cut the onions into thick wedges. Heat half the oil in a large frying pan. Brown the beef cheeks on both sides, in batches if necessary. Transfer to an ovenproof casserole. Reduce the heat and add the remaining oil, carrot and onion to the pan. Cook over a low heat for5 mins until the veg begins to soften. Stir in the garlic cloves and cook for 1 min. Pour in the wine, stirring well to lift any pieces stuck to the base of the pan. Bring to the boil and allow to simmer for 5 mins to reduce slightly. Stir in the stock and return to the boil, then pour over the beef cheeks. Tie the parsley, thyme and bay leaves together and add to the casserole, tucking the bundle down into the juices. Season with salt and pepper. Cover and cook in a preheated oven at 150°C/gas mark 2 for approximately 5 hrs until the meat is very tender. Discard bay leaves and thyme, and serve.

Other beef cuts recipes in our Jan/Feb 2015 issue:

• Salt beef with beetroot relish
• Beef and anchovy casserole
• Oxtail stew
• Cranberry and Stilton stuffed fillet of beef
• Beef, beer and chestnut pie
• Silverside with fennel and garlic crust

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Beef Wellington

Serves 4
6 shallots
225g each of white and brown champignon mushrooms
3 tbsp olive oil
Salt and pepper
1 heaped tsp. dried thyme
Sugar
800 middle cut beef fillet
1 packet (500g) ready-rolled puff pastry
2 egg yolks
Flour for the work surface
Baking parchment

Peel the shallots and chop up small. Chop the mushrooms into small pieces. Heat 1 tbsp oil in a pan and brown the mushrooms and shallots, until all the liquid has gone. Then season with salt, pepper, thyme and some sugar. Heat 2 tbsp. oil in a pan. Brown the meat for 8-12min. Season the meat with salt and pepper, leave to cool. Roll the pastry into a rectangle (35cm x 42cm) on a floured work surface. 
Use a pizza wheel to cut 3 or 4 thin (1cm wide) strips off the short side. Beat the egg yolk with 3 tbsp water. Lay the mushroom mix on the pastry, leaving 2-3cm clear round the edge. Put the beef on top and roll it up, pressing the pastry seams together well. Put it on a baking sheet lined with parchment and brush it with the beaten egg yolk. Make a criss-cross pattern on top with the pastry strips, pressing the ends down and again brush with the egg. Bake in a preheated oven (200*C/gas mark 6) for about 15 mins. Then turn the oven down (175*C/gas mark 4) and bake for another 25 mins, covering with foil if necessary. (The inner meat temperature needs to be about 63*C). 
Remove from the oven. Leave to rest for 10 mins, then cut into slices to serve.

Other beef recipes in the Jan/Feb 2013 issue include:

• Roast beef with herbs
• Steak and kidney pudding with suet
• Beef roulade
• Steak with whisky sauce
• Mini cottage pies

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.