Wine-braised Beef Cheeks with Mashed Celeraic

In medium sauté pan, heat sunflower seed oil over medium heat. Be sure oil covers bottom of pan. When heated, add beef cheeks and sauté thoroughly until meat browns evenly. Turn, and repeat on other side of beef.   

Coarsely chop onion, carrot, and celery and set aside. Coat medium-sized deep sauce pan with extra-virgin olive oil. Heat over medium-low heat, making sure oil covers bottom of pan. Add chopped vegetables with generous amount of fresh aromatic herbs. When softened, add browned beef and tomato concentrate to pan with vegetables, adjust to taste with salt. Allow to cook a few minutes so flavors meld evenly.

Add red wine, and allow to evaporate completely. Bring heat to low, cover pan tightly and allow to cook slowly over low heat. Blend should cook for at least 2 hours, or until meat is fully softened and tender, and vegetables are entirely softened.  Should liquid levels run low, add additional red wine or room temperature water in small doses.

Peel celeraic root, dice into small cubes. Place diced celeraic into medium-sized soup pot. Cover celeraic with whole milk.

Bring milk and celeraic to boil over high heat, lower heat and allow to cook approximately 30 minutes. When celeraic is completely softened, remove from heat and drain well, discarding milk. Place cooked celeraic into heavy-duty blender.

Put butter into small sauce pot, adding orange rind and fresh thyme. Melt over high heat, drain butter well in small sieve, discarding rind and herbs, and reserving butter.

Blend celeraic in blender for 3-4 minutes, adding filtered butter directly to blender. Keep blending until you reach a creamy consistency. Adjust to taste with salt.

Place generous dollop of mashed celeraic in center of individual serving dish, top with 1 beef check.

Accompany with spoons of braising sauce drizzled on top of meat. Garnish with sprig of fresh thyme. 

Serve hot.