Directions
- 1Get two large beef cheeks, organic and fresh.
- 2Trim off any excess fat or sinue from the beef cheeks.
- 3Season the beef cheeks with Maldon salt and black pepper.
- 4Leave the seasoned beef cheeks uncovered in the fridge for at least an hour, ideally overnight.
- 5Remove beef from the fridge, pat dry, then sear in a hot pan for about 2.5 minutes per side until caramelized and golden.
- 6Remove the beef from the pan.
- 7Add 4x chopped carrots, 4-5 halved shallots, 3x chopped celery, and 1 head halved garlic to the pan.
- 8Sauté the vegetables in some olive oil on medium-high heat for 5 minutes.
- 9Once softened, add half a tube of tomato paste and cook off for approximately 1 minute.
- 10Deglaze the pan with half a bottle of red wine.
- 11Mix to combine the ingredients in the pan.
- 12Add the beef cheeks back into the pan and cover with beef stock.
- 13Bring the mixture to a boil, then drop the heat to a low simmer.
- 14Add rosemary, thyme, and bay to the pot.
- 15Cover and let gently bubble for 4 hours.
- 16Remove the beef, cover with foil, and strain the liquid.
- 17Reduce the strained liquid down by half and set aside.
- 18Boil your potatoes until tender.
- 19Make the creamy butter slurry by whisking 500ml double cream and 5 tbsp butter on medium heat until emulsified.
- 20Add chives to the cream slurry and season.
- 21Mash potatoes or blitz to get them smoother.
- 22Add the warm cream to the potatoes, mix until incorporated, and season to taste.
- 23Add the reduced braising liquid to a pan.
- 24Add the beef to the pan to warm it up, basting it in the sauce before plating.
- 25Lay down a base of creamed potato on a plate.
- 26Place the beef on top of the creamed potato.
- 27Spoon over the sauce and cover with chopped chives.
Ingredients
- 2 large beef cheeks
- Maldon salt
- black pepper
- 4 chopped carrots
- 4 5 halved shallots
- 3 chopped celery
- 1 head halved garlic
- olive oil
- 0.5 tube tomato paste
- 0.5 bottle red wine
- beef stock
- rosemary
- thyme
- bay
- potatoes
- 500 ml double cream
- 5 tbsp butter
- 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.
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