You’ll Need
For the Beef
700g beef cheeks, trimmed
1 tbsp extra virgin olive oil
150g smoked bacon lardons
2 shallots, sliced
3 cloves garlic, finely sliced
200g chestnut mushrooms, halved
2 tbsp tomato purée
250ml red wine
300ml beef stock
1 tbsp Worcestershire sauce
2 tsp fresh thyme leaves
1 bay leaf
Sea salt
Freshly cracked black pepper
For the Parmesan Mash
700g Maris Piper potatoes, peeled and diced
40g butter
75ml double cream
50g grated Parmesan
Sea salt
Freshly cracked black pepper
To Serve
Buttered Tenderstem broccoli
Fresh parsley
Optional but Dangerous
Crispy pancetta
Truffle oil
Parmesan crisps
Crusty sourdough
Method
Preheat your air fryer to 180°C.
Season the beef cheeks generously with sea salt and freshly cracked black pepper.
Place the beef, bacon lardons, shallots, garlic and mushrooms into a deep foil tray or oven-safe dish.
Stir in the tomato purée until everything is lightly coated.
Pour over the red wine, beef stock and Worcestershire sauce.
Add the thyme and bay leaf, then stir gently.
Cover loosely with foil.
Air fry at 180°C for 2 hours, turning the beef halfway through, until the cheeks become beautifully tender.
Remove the foil and continue cooking for 15 minutes to reduce the sauce until rich and glossy.
Meanwhile, boil the potatoes until tender, then drain thoroughly.
Mash with the butter, double cream, Parmesan, sea salt and freshly cracked black pepper until smooth.
Spoon the Parmesan mash onto warm plates, place the beef cheeks on top and generously ladle over the rich Bourguignon sauce with the mushrooms and shallots.
Finish with chopped fresh parsley and serve immediately with buttered Tenderstem broccoli.