3 hrs 30 mins
6 serves
medium
Main:
Parsnip Potato Mash:
Season beef cheeks with salt and pepper. Heat ¼ cup Moro Primero Extra Virgin Olive Oil in a large heavy based casserole dish and brown on both sides.
Remove. Add another ¼ cup olive oil and sauté onions, mushrooms and garlic for 5 minutes.
Deglaze pan with Moro Balsamic Vinegar of Modena.
Return beef cheeks to pan with wine, olives and bay leaves and bring to the boil.
Cover and slow cook in the oven at 140°C for 3 hours, turning occasionally, until very tender.
Remove beef cheeks and boil sauce for 10-15 minutes until reduced and thickened. Finish sauce with remaining olive oil.
Serve cheeks with sauce over a bed of Parsnip Potato Mash sprinkled with parsley leaves.
Cut potatoes and parsnips into chunks and bring to the boil in a large saucepan of salted water.
Boil for 20-30 minutes until very tender. Drain and mash potatoes and parsnip together until very smooth.
Slowly mix in extra Moro Primero Extra Virgin Olive Oil and season to taste.
Find your next spark of inspiration with our moreish recipes. From turning everyday lunches and dinners into something special to whipping up decadent desserts that surprise and delight, there’s a Moro moment for every craving.
