Slowly Braised Beef Cheeks and Celeriac Mash

Beef Ingredients: 
1.5 kg beef cheeks
125 ml olive oil
3 carrots, roughly chopped
1 garlic bulb, halved
1 brown onion, sliced
500 ml Guinness
500 ml red wine
500 ml beef stock
1 teaspoon sea salt
Beef Method:
Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well. Heat half the olive oil in a large heavy-based saucepan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan. Add the remaining olive oil, then add the carrots, garlic and onion and sauté over high heat for 12-15 minutes or until well browned. Stir in the Guinness, wine, beef stock and sea salt. Reduce the heat as low as possible, add the beef cheeks, then cover and cook for 3-4 hours, or until the cheeks are beginning to fall apart. Serve the checks and their sauce on a warm plate with celeriac mash on the side.
Mash Ingredients: 
500 gm Potatoes
1 large Celeriac (550gm)
4 cups water
¾ cup thickened cream
30 gm butter
Salt & pepper
Mash Method:
Place whole potatoes unpeeled in pot with cold water. Bring to the boil reduce heat and simmer till tender. Drain and allow to cool for 5 minutes. Skin should peel easily while still warm. Peel celeriac with small sharp knife chop into pieces. Place in pot, cover with water and bring to boil. Reduce heat and cook uncovered till tender. Approx. 20 minutes. Drain. Warm cream and butter in a saucepan till just simmering. Meanwhile place cooked potatoes and celeriac in one pot, mash roughly. Add warm cream and butter mix mashing till smooth. Taste for seasoning and add salt and pepper if necessary.
Serves: 4-6

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