Braised Beef Cheeks with Creamed Potato

240 mins
Serves 1
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Directions

  1. 1Get two large beef cheeks, organic and fresh.
  2. 2Get two large beef cheeks, organic and fresh.
  3. 3Get two large beef cheeks, organic and fresh.
  4. 4Trim off any excess fat or sinue from the beef cheeks.
  5. 5Trim off any excess fat or sinue from the beef cheeks.
  6. 6Trim off any excess fat or sinue from the beef cheeks.
  7. 7Season the beef cheeks with Maldon salt and black pepper.
  8. 8Season the beef cheeks with Maldon salt and black pepper.
  9. 9Season the beef cheeks with Maldon salt and black pepper.
  10. 10Leave the seasoned beef cheeks uncovered in the fridge for at least an hour, ideally overnight.
  11. 11Leave the seasoned beef cheeks uncovered in the fridge for at least an hour, ideally overnight.
  12. 12Leave the seasoned beef cheeks uncovered in the fridge for at least an hour, ideally overnight.
  13. 13Remove beef from the fridge, pat dry, then sear in a hot pan for about 2.5 minutes per side until caramelized and golden.
  14. 14Remove beef from the fridge, pat dry, then sear in a hot pan for about 2.5 minutes per side until caramelized and golden.
  15. 15Remove beef from the fridge, pat dry, then sear in a hot pan for about 2.5 minutes per side until caramelized and golden.
  16. 16Remove the beef from the pan.
  17. 17Remove the beef from the pan.
  18. 18Remove the beef from the pan.
  19. 19Add 4x chopped carrots, 4-5 halved shallots, 3x chopped celery, and 1 head halved garlic to the pan.
  20. 20Add 4x chopped carrots, 4-5 halved shallots, 3x chopped celery, and 1 head halved garlic to the pan.
  21. 21Add 4x chopped carrots, 4-5 halved shallots, 3x chopped celery, and 1 head halved garlic to the pan.
  22. 22Sauté the vegetables in some olive oil on medium-high heat for 5 minutes.
  23. 23Sauté the vegetables in some olive oil on medium-high heat for 5 minutes.
  24. 24Sauté the vegetables in some olive oil on medium-high heat for 5 minutes.
  25. 25Once softened, add half a tube of tomato paste and cook off for approximately 1 minute.
  26. 26Once softened, add half a tube of tomato paste and cook off for approximately 1 minute.
  27. 27Once softened, add half a tube of tomato paste and cook off for approximately 1 minute.
  28. 28Deglaze the pan with half a bottle of red wine.
  29. 29Deglaze the pan with half a bottle of red wine.
  30. 30Deglaze the pan with half a bottle of red wine.
  31. 31Mix to combine the ingredients in the pan.
  32. 32Mix to combine the ingredients in the pan.
  33. 33Mix to combine the ingredients in the pan.
  34. 34Add the beef cheeks back into the pan and cover with beef stock.
  35. 35Add the beef cheeks back into the pan and cover with beef stock.
  36. 36Add the beef cheeks back into the pan and cover with beef stock.
  37. 37Bring the mixture to a boil, then drop the heat to a low simmer.
  38. 38Bring the mixture to a boil, then drop the heat to a low simmer.
  39. 39Bring the mixture to a boil, then drop the heat to a low simmer.
  40. 40Add rosemary, thyme, and bay to the pot.
  41. 41Add rosemary, thyme, and bay to the pot.
  42. 42Add rosemary, thyme, and bay to the pot.
  43. 43Cover and let gently bubble for 4 hours.
  44. 44Cover and let gently bubble for 4 hours.
  45. 45Cover and let gently bubble for 4 hours.
  46. 46Remove the beef, cover with foil, and strain the liquid.
  47. 47Remove the beef, cover with foil, and strain the liquid.
  48. 48Remove the beef, cover with foil, and strain the liquid.
  49. 49Reduce the strained liquid down by half and set aside.
  50. 50Reduce the strained liquid down by half and set aside.
  51. 51Reduce the strained liquid down by half and set aside.
  52. 52Boil your potatoes until tender.
  53. 53Boil your potatoes until tender.
  54. 54Boil your potatoes until tender.
  55. 55Make the creamy butter slurry by whisking 500ml double cream and 5 tbsp butter on medium heat until emulsified.
  56. 56Make the creamy butter slurry by whisking 500ml double cream and 5 tbsp butter on medium heat until emulsified.
  57. 57Make the creamy butter slurry by whisking 500ml double cream and 5 tbsp butter on medium heat until emulsified.
  58. 58Add chives to the cream slurry and season.
  59. 59Add chives to the cream slurry and season.
  60. 60Add chives to the cream slurry and season.
  61. 61Mash potatoes or blitz to get them smoother.
  62. 62Mash potatoes or blitz to get them smoother.
  63. 63Mash potatoes or blitz to get them smoother.
  64. 64Add the warm cream to the potatoes, mix until incorporated, and season to taste.
  65. 65Add the warm cream to the potatoes, mix until incorporated, and season to taste.
  66. 66Add the warm cream to the potatoes, mix until incorporated, and season to taste.
  67. 67Add the reduced braising liquid to a pan.
  68. 68Add the reduced braising liquid to a pan.
  69. 69Add the reduced braising liquid to a pan.
  70. 70Add the beef to the pan to warm it up, basting it in the sauce before plating.
  71. 71Add the beef to the pan to warm it up, basting it in the sauce before plating.
  72. 72Add the beef to the pan to warm it up, basting it in the sauce before plating.
  73. 73Lay down a base of creamed potato on a plate.
  74. 74Lay down a base of creamed potato on a plate.
  75. 75Lay down a base of creamed potato on a plate.
  76. 76Place the beef on top of the creamed potato.
  77. 77Place the beef on top of the creamed potato.
  78. 78Place the beef on top of the creamed potato.
  79. 79Spoon over the sauce and cover with chopped chives.
  80. 80Spoon over the sauce and cover with chopped chives.
  81. 81Spoon over the sauce and cover with chopped chives.

Ingredients

  • 2 large beef cheeks
  • 2 large beef cheeks
  • 2 large beef cheeks
  • Maldon salt
  • Maldon salt
  • Maldon salt
  • black pepper
  • black pepper
  • black pepper
  • 4 chopped carrots
  • 4 chopped carrots
  • 4 chopped carrots
  • 4 5 halved shallots
  • 4 5 halved shallots
  • 4 5 halved shallots
  • 3 chopped celery
  • 3 chopped celery
  • 3 chopped celery
  • 1 head halved garlic
  • 1 head halved garlic
  • 1 head halved garlic
  • olive oil
  • olive oil
  • olive oil
  • 0.5 tube tomato paste
  • 0.5 tube tomato paste
  • 0.5 tube tomato paste
  • 0.5 bottle red wine
  • 0.5 bottle red wine
  • 0.5 bottle red wine
  • beef stock
  • beef stock
  • beef stock
  • rosemary
  • rosemary
  • rosemary
  • thyme
  • thyme
  • thyme
  • bay
  • bay
  • bay
  • potatoes
  • potatoes
  • potatoes
  • 500 ml double cream
  • 500 ml double cream
  • 500 ml double cream
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • chives
  • chives
  • chives
  • chopped chives
  • chopped chives
  • chopped chives

Equipment

hot panfoil

Tips

  • Beef cheeks are ideal for slow braising due to their tenderness.
  • For the finishing sauce, reduce the braising liquid further and add butter for gloss.