Hachis Parmentier (Beef Cheek or Short Rib)

Recipe by: Dianna Rigell

---

Indulge in the comforting French classic, Hachis Parmentier, a rich and hearty dish that combines slow-braised beef with creamy mashed potatoes. Tender, melt-in-your-mouth beef cheeks (or the equally succulent short ribs in our variation) are simmered in red wine and aromatic vegetables, then shredded and layered with a velvety potato puree. Finished with a golden, cheesy crust, this dish is the ultimate cozy indulgence, perfect for a family dinner or an impressive dinner party centerpiece. Whether you choose the delicate texture of beef cheeks or the robust flavor of short ribs, this recipe guarantees a show-stopping meal that’s as elegant as it is satisfying.

---

Ingredients

Braised Beef (6 portions)

Ingredients:

• 3 lbs beef cheeks (or see short ribs variation below)

• 1 ½ cups red wine (full-bodied)

• 1 ¼ cups beef stock

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1 medium onion, chopped

• ½ garlic bulb, halved

• 2 tablespoons tomato paste

• 1 bouquet garni (bundle of thyme, parsley, and bay leaf)

• Salt and pepper, to taste

Hachis Parmentier (6 portions)

Beef Mixture:

• Shredded beef (from above)

• 2 medium onions, diced

• 4 garlic cloves, minced

• ½ cup beurre manié (¼ cup butter + ¼ cup flour, blended into a paste)

• 2 tablespoons chopped parsley

• Salt and pepper, to taste

Potato Topping:

• 3 large potatoes

• 5 tablespoons butter

• 2 tablespoons whole milk

• Grated nutmeg, to taste

• 1 cup grated Emmental cheese

• Salt, to taste

Instructions:

1. Sear the beef cheeks: Heat a large, heavy pot. Season the beef cheeks with salt and pepper. Sear them on all sides until deeply browned, then set aside.

2. Prepare the vegetables: In the same pot, sauté the carrots, celery, and onion until softened and lightly browned. Stir in the tomato paste and cook for 2 minutes.

3. Deglaze and braise: Deglaze the pot with the red wine, scraping up any browned bits. Add the beef stock, bouquet garni, and the seared beef cheeks. Ensure the liquid covers the beef halfway.

4. Slow cook: Cover and braise in the oven at 285°F (140°C) for 2-3 hours, or until the beef cheeks are fork-tender.

5. Shred the meat: Remove the cheeks and shred them into bite-sized pieces. Reserve the braising liquid for the filling.

Meat Filling:

1. Sauté the onions in a skillet over medium heat for 5-10 minutes until softened. Add the garlic and cook for another 5 minutes.

2. Add the shredded beef, reserved braising liquid, and thicken with the beurre manié. Stir well.

3. Finish with parsley, adjust seasoning, and spread the mixture evenly in a baking dish.

Potato Topping:

1. Bake the potatoes at 350°F (180°C) for 1 hour or until soft. Scoop out the flesh and pass through a ricer or sieve.

2. Mix the mashed potatoes with butter, milk, grated nutmeg, and salt until smooth.

Assemble and Bake:

1. Spread the mashed potatoes over the beef mixture. Sprinkle with grated Emmental cheese.

2. Bake at 425°F (220°C) for 20 minutes or until the top is golden brown and crisp.

Short Ribs Variation

Replace the 3 lbs beef cheeks with 3 lbs bone-in short ribs. Follow the same steps, increasing the cooking time to 3-4 hours for the short ribs to become tender and fall off the bone. Once done, shred the meat and discard the bones.