INGREDIENTS
- 1 lb Beef cheek or short rib no bones
- 1 1/2 L Veal stock
- 1 tbsp Tomato paste
- 1 tbsp Chili bean paste Doubanjiang
- 2 tbsp Oyster Sauce
- 1 1/2 tbsp Dark soya sauce
- 3 stalks Fresh coriander
- 1 cup Dry sherry wine
- 2 pc Star anise
- 2 pc Cinnamon stick
- 3 pod Cardamom
- 1 sm Slice of ginger
- 3 tbsp Brown sugar
Mashed Potatoes
- 10 pc Yukon gold potatoes
- 3 pc Leeks Just the white parts
- 1L 35% cream reduced to 1/2 L
- 2 c Butter Cubed, room temp
- 1/2 tsp Nutmeg
- Salt To taste
METHOD
Braised Beef:
- Simmer all ingredients in a large dutch oven on high heat with a lid for 1.5hrs or until tender in a 350* oven.
Mashed Potatoes:
- Peel potatoes cut in half
- Cover with water & bring to boil then turn down medium/high. Cover & simmer until fork tender
- While potatoes are cooking reduce cream over medium heat
- Sautee leeks in ½ c butter until tender
- Blend half of cream with leeks, hold back remaining cream
- Mash potatoes, add everything & season to your liking
