Beef cheeks, parsnip purée & watercress

METHOD

1. Preheat oven to 180°C or 160°C fan forced
2. Trim fat from beef cheeks – seal in half the oil and keep warm – de-glaze the pan with a little beef stock and keep to one side.
3. Heat the remaining oil in a large casserole dish and add the celery, carrots and onion and lightly brown. Sit the cheeks on top of the vegetables – add the de-glazing juices, red wine, stock, honey, juniper berries and bay leaf. Cover and cook for 1½ hours, then cool for at least ½ hour.
4. Put the parsnip and potato into a saucepan and whip in the butter over medium heat; remove from heat and fold in the cream and salt. Mix with a blender until smooth.
5. To serve, lift the cheeks from the liquid. Spoon the purée into the centre of a plate, top with the beef cheeks and freshly ground pepper. Ladle cooking juices around the purée base and serve with a bowl of watercress leaves.