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Slow Cooked Beef Cheeks, Sweet Potato Puree & Honey Glazed Parsnips

By Chef de Cuisine Nigel Lobo

Slow Cooked Beef Cheeks

  • Marinate the beef cheeks with salt, peppercorn, rosemary, bay leaf and garlic and leave it in the fridge overnight.
  • Next day - roast the vegetables in the oven at 160ºC till golden brown.
  • Sear the marinated beef cheek in a pan, reserve the beef cheek.
  • De glaze the pan with red vinegar.
  • Add the tomato paste and cook well and then add the beef stock and transfer to a roasting tray with the beef cheek and the roasted vegetables.
  • Braise at 120ºC for 12 hours.
  • Divide the cheek into two.
  • Strain and reduce the stock to obtain a rich flavorful sauce.


Sweet Potato Puree

  • In an aluminum foil, place all the ingredients and cook at 160ºC for 3 hours till tender.
  • Blend into a fine paste and pass through a sieve.


Honey Glazed Parsnips

  • Peel and cut the parsnip lengthwise into four.
  • Remove the woody core.
  • Season with salt, pepper and add a drizzle of corn oil.
  • Roast at 160ºC for 20 minutes.
  • In a pan add the honey, when it starts foaming and just begins to change color and add the butter. Add the parsnips.


To Assemble

  • Place two tablespoons of the sweet potato puree.
  • Gently arrange the beef cheeks next to the sweet potato puree, flat side on the plate.
  • Arrange the parsnips over the beef cheeks.
  • Finish with red chard leaves.


For the Beef Cheeks

  • 500g beef cheeks
  • 25g onion
  • 25g carrot
  • 25g celery
  • 15g leeks
  • 2pc bay leaf
  • 5nos peppercorn
  • Salt to taste
  • 4pcs crushed garlic
  • 50ml corn oil
  • 30g tomato paste
  • 60ml red vinegar
  • 1 liter beef stock
  • 1 sprig rosemary

For the Sweet Potato Puree

  • 250g sweet potato
  • Salt to taste
  • Pepper from the mill
  • 20ml Sunflower oil
  • Aluminum foil

For the Honey Glazed Parsnips

  • 1no parsnip
  • 10ml honey
  • 10g butter
  • Salt to taste
  • Pepper from the mill
  • Corn oil - a drizzle
  • 3pcs red chard leaves to assemble