Dragonstone Slow-Cooked Beef Cheeks for Dinner

• Place carrots and parsnip on a lined oven tray. 
Drizzle with olive oil, season with salt and toss  
to coat.
• Roast until golden and tender, 20-25 minutes. 

• Meanwhile, heat a large frying pan over 
medium-high heat with a drizzle of olive oil. 
• Add leeks, cut-side down, in a single layer. Season 
with salt and pepper and cook until lightly golden, 
5-6 minutes.
• Turn leeks, then add garlic and thyme and cook 
until fragrant, 1 minute.
• Reduce heat to low, then carefully add the water 
and stock concentrate. Cover with a lid and simmer 
until leeks are very tender, 12-15 minutes.
• Remove lid and simmer until sauce has slightly 
thickened, 2-3 minutes.  

• While the leeks are cooking, place slow-cooked 
beef cheeks in jus in a baking dish.
• Cover with foil and bake for 15 minutes.
• Remove from oven, then remove foil. 
• Bake uncovered until heated through, a further  
8-10 minutes. 

• Half-fill a large saucepan with boiling water, then 
add a generous pinch of salt.
• Cook potato in the boiling water over high heat until 
easily pierced with a fork, 12-15 minutes. Drain and 
return to the pan.
• Add the butter and milk to potato and season 
generously with salt. Mash until smooth. Cover to 
keep warm.