Preparation time 30 minutes
Cooking time 3 hours slow-cooking
Tick off the ingredients as you buy them
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.
1kg potatoes, peeled
2 large parsnips, peeled
½ cup Moro Primero Extra Virgin Olive Oil
sea salt, to taste
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.