Nature's Fresh rum-braised beef cheek with fennel & chive-garlic mash
1.2kg Nature’s Fresh beef cheek, trimmed
sea salt flakes and freshly-ground black pepper
¼ cup extra virgin olive oil
2 onions, diced
2 sticks celery, chopped
1 bunch thyme, very finely chopped
10 cloves garlic, minced
2 cups dark rum
1L beef stock
2 heads fennel
1kg waxy potatoes, peeled
300ml hot cream
200g unsalted butter, at room temperature
1 bunch chives, finely sliced
Season the beef cheeks generously with salt and pepper, then rub with half the olive oil. Sear in a large heavy-based saucepan over a high heat for 5 minutes, turning regularly, until well-browned. Set aside.
Add the remaining olive oil, onions, celery, thyme and half the garlic and cook for 5 minutes, until just softened. Return the beef and pour in the rum, allowing to boil briefly, then add the stock, reduce the heat to low, and cook for 3 hours, until the beef is tender.
Place the fennel and milk in a medium saucepan, season with salt, and set over a low heat. Simmer gently until just tender, then set aside.
Steam the potatoes until tender, then mash well. Beat in the cream, then the butter, then the remaining garlic and chives. Season with salt, then serve with the fennel and beef cheeks.