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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180°C. | 2. To make the Bouquet Garni, gather herbs in a small square of muslin and tie with kitchen string to secure. | 3. Heat half of the oil in a large, ovenproof casserole dish over a medium-high heat and cook the beef cheeks in 2 batches for 8 minutes each batch, until browned all over and set aside. | 4. Heat remaining oil in the dish over a medium heat and add onion, celery, carrot and leek and cook, stirring, for 5 minutes or until softened and lightly browned. | 5. Return beef cheeks to dish with the stock, tomato, wine, lemon zest and bouquet garni and season with salt and pepper and bring to the boil. | 6. Transfer dish to the oven and cook, covered for 2 hours. | 7. Stir in eschallots and mushrooms and cook, uncovered for a further 40 minutes or until sauce has thickened and beef is very tender. | 8. Remove from and reserve beef, eschallots and mushrooms; strain the sauce and discard vegetables and then return beef, eschallots and mushrooms to strained sauce. | 9. Meanwhile cook potato in a large saucepan of boiling water over a medium heat for 15 minutes or until tender, drain and pass through a potato rice and then stir in milk and butter and season with salt and pepper. | 10. Lightly spray a large frying pan with oil and heat over a medium heat and cook zucchini ribbons for 4 minutes or until just tender and season with salt and pepper. | 11. TIP 1 - for a shortcut use a pre-prepared bouquet garni made with dry herbs. | 12. TIP 2 - for a more intensely flavoured mash, try roasting instead of boiling the potatoes before mashing them. | 13. TIP 3 - if you prefer a chunky sauce, omit straining the sauce, in step 8, so that you retain all the vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
beef cheek	1	kg		889.4927	0.0	197.8871	4.9971
onion	1		chopped	64.0	14.944	1.76	0.16
celery rib	2		chopped	889.4927	0.0	197.8871	4.9971
carrot	1		peeled chopped	52.48	12.2624	1.1904	0.3072
leek	1		sliced	54.29	12.5935	1.335	0.267
beef stock	1			171.36	18.6732	6.3252	8.0892
tomato	2		diced canned	124.1379	27.5262	6.4768	1.0795
red wine	125			-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
salt				-	-	-	-
pepper				-	-	-	-
bulb shallot	6		specified	889.4927	0.0	197.8871	4.9971
mushroom	400			-	-	-	-
potato	1	kg	peeled cut sweet	770.0	174.9	20.5	0.9
milk	80			11907.2	933.056	614.88	638.304
butter	30		chopped	2565.0	117.855	80.145	216.0
cooking spray				-	-	-	-
zucchini	2		sliced	4.62	0.6842	0.5962	0.08800000000000001
bay leaf	3			-	-	-	-
rosemary	1	sprig		-	-	-	-
lemon thyme	3	sprigs		889.4927	0.0	197.8871	4.9971
parsley sprig	3			889.4927	0.0	197.8871	4.9971

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.