Bone Marrow Duchess Idaho® Potatoes with Braised Beef Cheeks
Recipe courtesy of Chef Thomas Horner
Sponsor: Idaho Potato Commission
- 24 (3-inch) split marrow bones
- 5 lbs Idaho® Russet potatoes, peeled and diced
- ¼ c parsley
- 6 egg yolks
- Salt and pepper, as needed
- ¼ c melted butter
- ¼ c breadcrumbs, for dusting
- 3 Tbsp olive oil
- 4 lbs beef cheeks, cleaned, small dice
- 1 ½ lbs small dice mirepoix
- 3 oz garlic, minced
- 1 pint red wine
- 2 qts beef stock
- ¼ c chopped thyme
- 3 bay leaves
- 2 Tbsp kosher salt
For the Duchess Potatoes:
- Preheat the oven to 350 degrees F.
- Place the bones, cut side up, onto a baking sheet and cook the marrow until soft and slightly separating from the bone, about 20 to 25 minutes.
- Meanwhile, boil salted water for the potatoes and let them cook until soft, about 25 minutes.
- Remove the marrow bones and keep aside. Drain the potatoes. Mash until smooth. Cool to room temperature.
- Using a spoon, scoop out the marrow with the juices. You should have about 1 pound. Add it to the mashed potatoes.
- Fold in the parsley and egg yolks. Season with salt and pepper. Place the potatoes in a piping bag.
For the Beef Cheeks:
- Preheat the oven to 300 degrees F.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef in batches and cook until browned, about 4 minutes per side.
- Add the mirepoix; cook until tender, about 20 minutes. Stir in the garlic and cook until fragrant, about 2 minutes.
- Pour the stock and wine into the Dutch oven; bring to a boil. Lay a piece of parchment paper over the surface. Cover with a tight lid. Simmer on the stove or place in the oven for 3 to 4 hours. Add more stock or red wine if you need more liquid.
- Fill the empty bones with braised beef cheeks and top with piped duchess potato. Brush with the melted butter and dust with breadcrumbs.
- Bake in a 350-degree F oven until the beef reaches an internal temperature of 165 degrees F.
The potato-to-marrow ratio should be four parts russet potato to one part marrow.
From the July/August 2022 issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.