Braised Beef Cheeks

30 mins
Serves 2
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Directions

  1. 1Unwrap the beef cheeks and trim excess fat.
  2. 2Unwrap the beef cheeks and trim excess fat.
  3. 3Unwrap the beef cheeks and trim excess fat.
  4. 4Season the beef cheeks generously with Maldon salt and black pepper.
  5. 5Season the beef cheeks generously with Maldon salt and black pepper.
  6. 6Season the beef cheeks generously with Maldon salt and black pepper.
  7. 7Place the seasoned beef cheeks in the refrigerator.
  8. 8Place the seasoned beef cheeks in the refrigerator.
  9. 9Place the seasoned beef cheeks in the refrigerator.
  10. 10Chop carrots, celery, and red onions into small pieces.
  11. 11Chop carrots, celery, and red onions into small pieces.
  12. 12Chop carrots, celery, and red onions into small pieces.
  13. 13Pour red wine into a decanter.
  14. 14Pour red wine into a decanter.
  15. 15Pour red wine into a decanter.
  16. 16Heat olive oil in a pot. Sear the beef cheeks until nicely browned on all sides.
  17. 17Heat olive oil in a pot. Sear the beef cheeks until nicely browned on all sides.
  18. 18Heat olive oil in a pot. Sear the beef cheeks until nicely browned on all sides.
  19. 19Remove the seared beef cheeks from the pot.
  20. 20Remove the seared beef cheeks from the pot.
  21. 21Remove the seared beef cheeks from the pot.
  22. 22Add the chopped carrots, celery, and red onions to the pot and saute them.
  23. 23Add the chopped carrots, celery, and red onions to the pot and saute them.
  24. 24Add the chopped carrots, celery, and red onions to the pot and saute them.
  25. 25Add tomato paste and stir the mixture.
  26. 26Add tomato paste and stir the mixture.
  27. 27Add tomato paste and stir the mixture.
  28. 28Pour the red wine into the pot and let it simmer.
  29. 29Pour the red wine into the pot and let it simmer.
  30. 30Pour the red wine into the pot and let it simmer.
  31. 31Add the beef broth, rosemary sprig, and bay leaf to the pot.
  32. 32Add the beef broth, rosemary sprig, and bay leaf to the pot.
  33. 33Add the beef broth, rosemary sprig, and bay leaf to the pot.
  34. 34Return the beef cheeks to the pot and bring the mixture to a simmer. Cover the pot and let it braise for 2 hours.
  35. 35Return the beef cheeks to the pot and bring the mixture to a simmer. Cover the pot and let it braise for 2 hours.
  36. 36Return the beef cheeks to the pot and bring the mixture to a simmer. Cover the pot and let it braise for 2 hours.
  37. 37Peel and cut potatoes into small chunks. Boil until tender and drain.
  38. 38Peel and cut potatoes into small chunks. Boil until tender and drain.
  39. 39Peel and cut potatoes into small chunks. Boil until tender and drain.
  40. 40Add heavy cream, butter, and chives to a pot and whisk until smooth.
  41. 41Add heavy cream, butter, and chives to a pot and whisk until smooth.
  42. 42Add heavy cream, butter, and chives to a pot and whisk until smooth.
  43. 43Rice the potatoes into a bowl. Add the cream sauce and mix well.
  44. 44Rice the potatoes into a bowl. Add the cream sauce and mix well.
  45. 45Rice the potatoes into a bowl. Add the cream sauce and mix well.
  46. 46Strain the braising liquid from the beef cheeks into a separate pot and reduce it to a sauce.
  47. 47Strain the braising liquid from the beef cheeks into a separate pot and reduce it to a sauce.
  48. 48Strain the braising liquid from the beef cheeks into a separate pot and reduce it to a sauce.
  49. 49Plate the mashed potatoes, beef cheeks, and sauce. Garnish with fresh chives.
  50. 50Plate the mashed potatoes, beef cheeks, and sauce. Garnish with fresh chives.
  51. 51Plate the mashed potatoes, beef cheeks, and sauce. Garnish with fresh chives.

Ingredients

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

Equipment

knifecutting boardbaking sheetmixing bowlpottongswooden spoonwhiskpotato ricerimmersion blender