Braised Beef cheeks , celery root mash potatoes

Instructions

1. Preheat the oven to 160 degrees Celsius.
2. Heat olive oil in a large ovenproof pot over medium-high heat. Sear beef cheeks until browned on all sides. Remove and set aside.
3. In the same pot, add onions, carrots, celery, and garlic. Sauté until softened.
4. Stir in tomato paste, then add red wine. Bring to a boil and reduce by half.
5. Return beef cheeks to the pot. Add beef stock, bay leaves, and thyme. Bring to a simmer.
6. Cover the pot and transfer to the oven. Braise for 3 hours or until beef is tender.
7. Boil celery root and potatoes in salted water until tender. Drain and return to the pot.
8. Mash the celery root and potatoes with butter and warm milk until smooth. Season with salt and pepper.
9. Remove beef cheeks from the oven. Discard bay leaves and thyme stems. Serve beef cheeks with celery root mashed potatoes.

Prep

• Thaw beef cheeks if frozen
• Warm whole milk