Braised beef with celeriac puree

Method

1. Preheat oven to 165 degrees. Adjust approx. 10 degrees lower for fan-forced.
2. Heat the oil in a large, heavy-based oven-proof pan (with lid) and fry the bacon until it begins to brown, remove with a slotted spoon and set aside on paper-towel to drain any excess fat. Add the onions to the pan and cook in the pan oils until they are golden, remove and put aside with the bacon.
3. Pat the trimmed beef cheeks with paper-towel until they are dry to the touch, then place in a large Multix freezer bag and scatter over the flour, salt and pepper. Secure the open end of the bag then shake until the meat has an even coating of flour. Remove from the freezer bag and brown the meat in batches in the pan, add a little more oil if necessary.
4. Once all of the meat has been browned, deglaze the pan with a little red wine and then add the bacon and onions back to the pan and pour in the remainder of the wine and chicken stock. Add the thyme, orange zest, parsley, bay leaves, carrots and celery and gently bring to the boil.
5. Place a sheet of Multix baking paper over the top of the pot, to create a seal, and place the lid on top. Put in the oven and cook for approximately 90-120 minutes, or until the meat falls apart. When checking, always lift the baking paper away from you to release any hot steam.
6. When the beef has about 30 minutes left to cook begin preparation for the celeriac puree. Place the celeriac and potato in a pan and add the milk. If necessary, top up with water until the celeriac is just covered with liquid, add salt & pepper and cook until tender. Drain the celeriac & potato, return to the pan then mash adding the butter a piece at a time. For a velvety finish, push the puree through a sieve, scraping down the sides with a spatula as you go. Season with salt and pepper again if necessary.
7. Serve  the beef cheeks over the celeriac puree with a side of steamed seasonal vegetables.

Tip: Any leftovers can be stored in Multix-Ware and frozen for up to 3 months.