Hachis Parmentier
Hachis Parmentier
Ingredients
For the Braised Beef
- 1.5 kg beef cheek, cut into large, uniform pieces
- 2 tablespoons oil, for searing, as needed
- 3 carrots, roughly chopped
- 1 onion, roughly chopped
- 2 tablespoons tomato paste
- 1 bouquet garni, (rosemary, thyme, and other herbs tied together)
- 250 ml red wine
- 300 ml beef stock
For the Beef Mixture
- 2 onions, finely chopped
- 65 g butter, melted
- 65 g plain flour
- 1 teaspoon salt, or to taste
- 10 g fresh parsley, chopped
For the Mashed Potato Topping
- 3 large potatoes
- 1/2 teaspoon salt, or to taste
- 100 ml milk, warm
- 100 g hard cheese, such as Gruyere or Parmesan, grated
Instructions
- 1
Preheat your oven to 220°C. Cut the beef cheek into large, uniform pieces.
⏱️ 5 min•🌡️ 220
- 2
Heat the oil in a large pan or Dutch oven over high heat. Add the beef cheek pieces and sear them until deeply browned on all sides. Remove the beef from the pan and set aside.
⏱️ 10 min
- 3
Add the roughly chopped carrots and 1 onion to the same pan. Sauté until softened and slightly caramelized.
⏱️ 8 min
- 4
Stir in the tomato paste with the vegetables. Return the seared beef cheek to the pan.
⏱️ 2 min
- 5
Add the bouquet garni, red wine, and beef stock to the pan. Bring the mixture to a simmer.
⏱️ 5 min
- 6
Cover the pan with a lid and braise in the preheated oven or on the stovetop over low heat until the beef is extremely tender and can be easily pulled apart with a fork (approximately 2-3 hours).
⏱️ 150 min•🌡️ 160
- 7
Once the beef is tender, carefully remove the beef pieces from the pan. Strain the braising liquid through a sieve, separating the liquid from the cooked vegetables and herbs. Discard the braising vegetables and herbs. Keep the liquid.
⏱️ 10 min
- 8
In a clean pan, sauté the 2 finely chopped onions until softened and translucent.
⏱️ 7 min
- 9
Shred the braised beef into small, fine pieces using two forks. Add the shredded beef to the sautéed onions in the pan.
⏱️ 5 min
- 10
Pour the reserved braising liquid over the beef and onions. In a separate bowl, combine the melted butter and flour to create a beurre manié. Add the beurre manié to the beef mixture, stirring continuously until the sauce thickens to a rich consistency.
⏱️ 7 min
- 11
Season the beef mixture with salt to taste. Stir in the chopped fresh parsley. Spoon the prepared beef mixture evenly into an oven-safe serving dish.
⏱️ 3 min
- 12
While the beef is braising, prepare the potatoes. Pierce the 3 large potatoes several times with a knife. Place them on a baking tray.
⏱️ 3 min
- 13
Bake the potatoes in the preheated oven at 220°C for 20 minutes, or until tender.
⏱️ 20 min•🌡️ 220
- 14
Carefully cut the baked potatoes in half. Scoop out the soft potato flesh and pass it through a potato ricer or a fine-mesh sieve into a saucepan to create a smooth mash. Add salt to taste and the warm milk. Stir and mash until the potatoes are creamy and smooth.
⏱️ 10 min
- 15
Using a piping bag with a star tip (or a spoon for a rustic look), pipe or spread the mashed potato evenly over the beef mixture in the oven-safe dish.
⏱️ 5 min
- 16
Grate the hard cheese generously over the mashed potato topping.
⏱️ 2 min
- 17
Place the assembled Hachis Parmentier in the oven (or under a broiler) until the cheese is melted, golden brown, and bubbly.
⏱️ 10 min•🌡️ 200 - 18
Remove from the oven and serve hot.
Kitchen Tools
Nutrition Facts (per serving)
Hachis Parmentier
For the Braised Beef
- 1.5 kg beef cheek, cut into large, uniform pieces
- 2 tablespoons oil, for searing, as needed
- 3 carrots, roughly chopped
- 1 onion, roughly chopped
- 2 tablespoons tomato paste
- 1 bouquet garni, (rosemary, thyme, and other herbs tied together)
- 250 ml red wine
- 300 ml beef stock
For the Beef Mixture
- 2 onions, finely chopped
- 65 g butter, melted
- 65 g plain flour
- 1 teaspoon salt, or to taste
- 10 g fresh parsley, chopped
For the Mashed Potato Topping
- 3 large potatoes
- 1/2 teaspoon salt, or to taste
- 100 ml milk, warm
- 100 g hard cheese, such as Gruyere or Parmesan, grated
Instructions
- 1
Preheat your oven to 220°C. Cut the beef cheek into large, uniform pieces.
⏱️ 5 min•🌡️ 220 - 2
Heat the oil in a large pan or Dutch oven over high heat. Add the beef cheek pieces and sear them until deeply browned on all sides. Remove the beef from the pan and set aside.
⏱️ 10 min - 3
Add the roughly chopped carrots and 1 onion to the same pan. Sauté until softened and slightly caramelized.
⏱️ 8 min - 4
Stir in the tomato paste with the vegetables. Return the seared beef cheek to the pan.
⏱️ 2 min - 5
Add the bouquet garni, red wine, and beef stock to the pan. Bring the mixture to a simmer.
⏱️ 5 min - 6
Cover the pan with a lid and braise in the preheated oven or on the stovetop over low heat until the beef is extremely tender and can be easily pulled apart with a fork (approximately 2-3 hours).
⏱️ 150 min•🌡️ 160 - 7
Once the beef is tender, carefully remove the beef pieces from the pan. Strain the braising liquid through a sieve, separating the liquid from the cooked vegetables and herbs. Discard the braising vegetables and herbs. Keep the liquid.
⏱️ 10 min - 8
In a clean pan, sauté the 2 finely chopped onions until softened and translucent.
⏱️ 7 min - 9
Shred the braised beef into small, fine pieces using two forks. Add the shredded beef to the sautéed onions in the pan.
⏱️ 5 min - 10
Pour the reserved braising liquid over the beef and onions. In a separate bowl, combine the melted butter and flour to create a beurre manié. Add the beurre manié to the beef mixture, stirring continuously until the sauce thickens to a rich consistency.
⏱️ 7 min - 11
Season the beef mixture with salt to taste. Stir in the chopped fresh parsley. Spoon the prepared beef mixture evenly into an oven-safe serving dish.
⏱️ 3 min - 12
While the beef is braising, prepare the potatoes. Pierce the 3 large potatoes several times with a knife. Place them on a baking tray.
⏱️ 3 min - 13
Bake the potatoes in the preheated oven at 220°C for 20 minutes, or until tender.
⏱️ 20 min•🌡️ 220 - 14
Carefully cut the baked potatoes in half. Scoop out the soft potato flesh and pass it through a potato ricer or a fine-mesh sieve into a saucepan to create a smooth mash. Add salt to taste and the warm milk. Stir and mash until the potatoes are creamy and smooth.
⏱️ 10 min - 15
Using a piping bag with a star tip (or a spoon for a rustic look), pipe or spread the mashed potato evenly over the beef mixture in the oven-safe dish.
⏱️ 5 min - 16
Grate the hard cheese generously over the mashed potato topping.
⏱️ 2 min - 17
Place the assembled Hachis Parmentier in the oven (or under a broiler) until the cheese is melted, golden brown, and bubbly.
⏱️ 10 min•🌡️ 200 - 18
Remove from the oven and serve hot.