# Braised Beef Cheeks with Creamed Potato

A comforting dish of beef cheeks slow-cooked in red wine and served with creamy mashed potatoes.

- Total time: 240 min
- Cuisine: British
- Category: Side
- Language: en

## 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

## Instructions

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

## Equipment

- hot pan
- foil

## 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.

## Source

- Original video: https://www.instagram.com/reel/CjYZc8EIPqI/?igsh=MThwMGMwbmR1bmN4aA==
- Recipe page: https://www.cliprecipe.com/recipe/52893a75-b8e2-47b9-ab85-8b0b59984bcf
- Extracted: 2026-04-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt