Braised Beef Cheeks

Name: Braised Beef Cheeks
Total time: 30 min
Yield: 2 servings
Cuisine: British
Ingredients: 2 beef cheeks; 1 handful Maldon salt; 1 handful black pepper; 5 carrots; 5 celery sticks; 2 red onions; 2 tablespoons olive oil; 2 tablespoons tomato paste; 1 cup red wine; 1 cup beef broth; 1 rosemary sprig; 1 bay leaf; 4 potatoes; 2 cups heavy cream; 4 tablespoons butter; 1 tablespoon chives

30m

Serves 2

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Braised Beef Cheeks

facebook.com

30m

Serves 2

Directions

1Unwrap the beef cheeks and trim excess fat.
2Season the beef cheeks generously with Maldon salt and black pepper.
3Place the seasoned beef cheeks in the refrigerator.
4Chop carrots, celery, and red onions into small pieces.
5Pour red wine into a decanter.
6Heat olive oil in a pot. Sear the beef cheeks until nicely browned on all sides.
7Remove the seared beef cheeks from the pot.
8Add the chopped carrots, celery, and red onions to the pot and saute them.
9Add tomato paste and stir the mixture.
10Pour the red wine into the pot and let it simmer.
11Add the beef broth, rosemary sprig, and bay leaf to the pot.
12Return the beef cheeks to the pot and bring the mixture to a simmer. Cover the pot and let it braise for 2 hours.
13Peel and cut potatoes into small chunks. Boil until tender and drain.
14Add heavy cream, butter, and chives to a pot and whisk until smooth.
15Rice the potatoes into a bowl. Add the cream sauce and mix well.
16Strain the braising liquid from the beef cheeks into a separate pot and reduce it to a sauce.
17Plate the mashed potatoes, beef cheeks, and sauce. Garnish with fresh chives.

Ingredients

2 beef cheeks
1 handful Maldon salt
1 handful black pepper
5 carrots
5 celery sticks
2 red onions
2 tablespoons olive oil
2 tablespoons tomato paste
1 cup red wine
1 cup beef broth
1 rosemary sprig
1 bay leaf
4 potatoes
2 cups heavy cream
4 tablespoons butter
1 tablespoon chives

Equipment

knifecutting boardbaking sheetmixing bowlpottongswooden spoonwhiskpotato ricerimmersion blender

Braised Beef Cheeks

30m

Serves 2

facebook.com

Braised Beef Cheeks

facebook.com

30m

Serves 2

Directions

1Unwrap the beef cheeks and trim excess fat.
2Season the beef cheeks generously with Maldon salt and black pepper.
3Place the seasoned beef cheeks in the refrigerator.
4Chop carrots, celery, and red onions into small pieces.
5Pour red wine into a decanter.
6Heat olive oil in a pot. Sear the beef cheeks until nicely browned on all sides.
7Remove the seared beef cheeks from the pot.
8Add the chopped carrots, celery, and red onions to the pot and saute them.
9Add tomato paste and stir the mixture.
10Pour the red wine into the pot and let it simmer.
11Add the beef broth, rosemary sprig, and bay leaf to the pot.
12Return the beef cheeks to the pot and bring the mixture to a simmer. Cover the pot and let it braise for 2 hours.
13Peel and cut potatoes into small chunks. Boil until tender and drain.
14Add heavy cream, butter, and chives to a pot and whisk until smooth.
15Rice the potatoes into a bowl. Add the cream sauce and mix well.
16Strain the braising liquid from the beef cheeks into a separate pot and reduce it to a sauce.
17Plate the mashed potatoes, beef cheeks, and sauce. Garnish with fresh chives.