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Braised Beef Cheeks with Pan Fried Gnocchi
Ingredients
- Beef Cheek:
- 700 g beef cheeks
- 2 tablespoons olive oil
- 500 ml veal stock
- 100 ml white wineSauce:
- 1 tablespoon vegetable oil
- 300 g lamb bones
- 2 carrots, 1 roughly chopped and 1 peeled and chopped into 5mm dice
- 1 onion, peeled and roughly chopped
- 4 cloves garlic, peeled and crushed
- 1 stalk celery, roughly chopped
- 1/2 bulb fennel, ½ roughly chopped and ½ chopped into 5mm dice, fronds for garnish
- 4 sprigs thyme
- 4 sprigs parsley plus more parsley leaves finely chopped for garnish
- 5 peppercorns
- 160 ml white wine
- 60 g unsalted butter
- 2 tablespoons grated parmesan cheese plus more for garnish
- 1 tomato, blanched, peeled, de-seeded and chopped into 5mm dice
- salt, to tasteGarlic Puree:
- 1 bulb garlic, cloves separated
- 1 tablespoon olive oil
- 1 teaspoon sea saltGnocchi:
- 600 g potato, peeled
- 200 g plain flour
- 2 eggs
- 60 g butter
- salt, to taste
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