PRESSED BEEF CHEEK WITH VEGETABLES

SERVES 6

20 MINUTES PREPARATION TIME

3 HOURS COOKING TIME

800 g (1 lb 12 oz) beef cheeks, trimmed of excess fat

2 leeks, white part only, chopped

1 tablespoon coarse salt

Bouquet garni

4 carrots, peeled and cut into 3 cm (1¼ inch) cubes

3 swedes, peeled and cut into 3 cm (1¼ inch) cubes

½ a celeriac, peeled and cut into 3 cm (1¼ inch) cubes

3 French shallots, finely chopped

½ a bunch of coriander (cilantro), leaves picked and chopped

½ a bunch of tarragon, leaves picked and chopped

½ a bunch of dill, finely chopped

Salt and pepper

2 piquillo peppers, finely chopped

1 bunch of chives, finely chopped

150 ml (5 fl oz) olive oil

THE CHEEKS

Cut the beef cheeks into large cubes.

COOKING

Place the beef cheek, leek, coarse salt and the bouquet garni in a large saucepan of boiling water and simmer over a low heat for 2 hours. Add the carrot, swede and celeriac and continue cooking for 1 more hour, or until the pieces of beef cheek are falling apart and the vegetables are tender.

Remove the meat and vegetables from the cooking liquid. Discard the liquid, or save it for stock. Shred the meat and place it in a bowl with a third of the shallot and all of the coriander, tarragon and dill. Mix to combine then season.

THE SAUCE

For the sauce vierge, combine the remaining shallot with the peppers, chives, and olive oil in a bowl.

ASSEMBLY

Using food rings, layer the shredded meat mixture and cooked vegetables on serving plates. Press down firmly so it holds together then remove the rings. Serve lukewarm with the sauce vierge and a herb salad dressed with olive oil.