Cooked - Hachis Parmentier (french Beef And Potato Casserole)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Hachis Parmentier (french Beef And Potato Casserole)

1.0

1.5kg Beef cheek

375ml Red wine (Bordeaux-style, not too sweet)

2L Beef stock (gelatinous, reduce if using store-bought)

2 Carrots (cut into large chunks)

2 Celery sticks (roughly chopped)

1 Onion (quartered, root left on)

½ Garlic bulb

30g Tomato paste

Herbs (thyme, bay leaf)

Salt & pepper

2 Onions (1-2 cm dice)

2 Carrots (1-2 cm dice)

2 Celery sticks (1-2 cm dice)

Mushrooms (finely chopped into a duxelles)

130g Beurre manié (65g butter, 65g flour)

10g Fresh tarragon & thyme (chopped)

3 Desirée potatoes (baked on a bed of salt)

100g Butter

30ml Whole milk

Nutmeg (grated)

Grated cheese (Cheddar or Gruyère)

Trim excess silver skin from the beef cheeks. Season well.
Sear the beef on high heat until deep brown, then place on top of the mirepoix in the pot.
Deglaze the pan with red wine, then add beef stock. Scrape the fond.
Cover and cook at 160°C for 4 hours.
Cool the meat in the stock before shredding.
Dice onions, carrots, celery (Parmentier cut). Finely chop mushrooms (duxelles).
Sweat onions, then add other veg and cook for 5 minutes.
Add shredded beef and stock. Stir in beurre manié and simmer for 15 minutes.
Finish with fresh tarragon and thyme.
Scoop out potatoes and pass through a ricer or drum sieve. Mix with butter, milk, and nutmeg.
Pipe mashed potatoes over the beef mix. Sprinkle cheese.
Bake at 180-200°C for 15-25 minutes until golden.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇫🇷French

Occasions🍲Comfort Food🍽️Dinner Party

Season🍂Fall

DifficultyHard ⏰ 3h

Created 69 weeks ago

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