Braised Beef Cheeks with Creamed Potatoes

Serves 1
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Directions

  1. 1Unwrap the beef cheeks and place them on a cutting board.
  2. 2Unwrap the beef cheeks and place them on a cutting board.
  3. 3Unwrap the beef cheeks and place them on a cutting board.
  4. 4Trim excess fat from the beef cheeks.
  5. 5Trim excess fat from the beef cheeks.
  6. 6Trim excess fat from the beef cheeks.
  7. 7Place the beef cheeks on a roasting rack in a pan.
  8. 8Place the beef cheeks on a roasting rack in a pan.
  9. 9Place the beef cheeks on a roasting rack in a pan.
  10. 10Season generously with salt and pepper on both sides.
  11. 11Season generously with salt and pepper on both sides.
  12. 12Season generously with salt and pepper on both sides.
  13. 13Place the seasoned beef cheeks in the refrigerator.
  14. 14Place the seasoned beef cheeks in the refrigerator.
  15. 15Place the seasoned beef cheeks in the refrigerator.
  16. 16Heat olive oil in a Dutch oven.
  17. 17Heat olive oil in a Dutch oven.
  18. 18Heat olive oil in a Dutch oven.
  19. 19Sear the beef cheeks in the hot olive oil until browned on all sides.
  20. 20Sear the beef cheeks in the hot olive oil until browned on all sides.
  21. 21Sear the beef cheeks in the hot olive oil until browned on all sides.
  22. 22Remove the seared beef cheeks from the Dutch oven and place them back on the roasting rack.
  23. 23Remove the seared beef cheeks from the Dutch oven and place them back on the roasting rack.
  24. 24Remove the seared beef cheeks from the Dutch oven and place them back on the roasting rack.
  25. 25Cut the onion into large pieces.
  26. 26Cut the onion into large pieces.
  27. 27Cut the onion into large pieces.
  28. 28Slice the celery into chunks.
  29. 29Slice the celery into chunks.
  30. 30Slice the celery into chunks.
  31. 31Chop the carrots.
  32. 32Chop the carrots.
  33. 33Chop the carrots.
  34. 34Cut a head of garlic in half.
  35. 35Cut a head of garlic in half.
  36. 36Cut a head of garlic in half.
  37. 37Add the chopped onion, celery, carrots, and garlic to a mixing bowl.
  38. 38Add the chopped onion, celery, carrots, and garlic to a mixing bowl.
  39. 39Add the chopped onion, celery, carrots, and garlic to a mixing bowl.
  40. 40Add the vegetables to the Dutch oven and sauté until softened.
  41. 41Add the vegetables to the Dutch oven and sauté until softened.
  42. 42Add the vegetables to the Dutch oven and sauté until softened.
  43. 43Add tomato paste to the vegetables and stir to combine.
  44. 44Add tomato paste to the vegetables and stir to combine.
  45. 45Add tomato paste to the vegetables and stir to combine.
  46. 46Open a bottle of red wine and decant it.
  47. 47Open a bottle of red wine and decant it.
  48. 48Open a bottle of red wine and decant it.
  49. 49Pour the decanted red wine into the Dutch oven with the vegetables.
  50. 50Pour the decanted red wine into the Dutch oven with the vegetables.
  51. 51Pour the decanted red wine into the Dutch oven with the vegetables.
  52. 52Return the seared beef cheeks to the Dutch oven with the vegetables and red wine.
  53. 53Return the seared beef cheeks to the Dutch oven with the vegetables and red wine.
  54. 54Return the seared beef cheeks to the Dutch oven with the vegetables and red wine.
  55. 55Add thyme, rosemary, and bay leaf to the Dutch oven.
  56. 56Add thyme, rosemary, and bay leaf to the Dutch oven.
  57. 57Add thyme, rosemary, and bay leaf to the Dutch oven.
  58. 58Pour beef broth into the Dutch oven.
  59. 59Pour beef broth into the Dutch oven.
  60. 60Pour beef broth into the Dutch oven.
  61. 61Prepare a head of garlic by cutting it in half and drizzling with olive oil, salt, pepper, and a sprig of thyme. Wrap it in foil.
  62. 62Prepare a head of garlic by cutting it in half and drizzling with olive oil, salt, pepper, and a sprig of thyme. Wrap it in foil.
  63. 63Prepare a head of garlic by cutting it in half and drizzling with olive oil, salt, pepper, and a sprig of thyme. Wrap it in foil.
  64. 64Place the wrapped garlic in the oven to roast.
  65. 65Place the wrapped garlic in the oven to roast.
  66. 66Place the wrapped garlic in the oven to roast.
  67. 67Peel the potatoes.
  68. 68Peel the potatoes.
  69. 69Peel the potatoes.
  70. 70Cut the peeled potatoes into large chunks.
  71. 71Cut the peeled potatoes into large chunks.
  72. 72Cut the peeled potatoes into large chunks.
  73. 73Boil the potato chunks in a saucepan until tender.
  74. 74Boil the potato chunks in a saucepan until tender.
  75. 75Boil the potato chunks in a saucepan until tender.
  76. 76Pour milk into a separate saucepan and add thyme, bay leaf, and the roasted garlic bulb.
  77. 77Pour milk into a separate saucepan and add thyme, bay leaf, and the roasted garlic bulb.
  78. 78Pour milk into a separate saucepan and add thyme, bay leaf, and the roasted garlic bulb.
  79. 79Bring the milk mixture to a simmer.
  80. 80Bring the milk mixture to a simmer.
  81. 81Bring the milk mixture to a simmer.
  82. 82Press the boiled potatoes through a potato ricer into a bowl.
  83. 83Press the boiled potatoes through a potato ricer into a bowl.
  84. 84Press the boiled potatoes through a potato ricer into a bowl.
  85. 85Transfer the riced potatoes to a frying pan.
  86. 86Transfer the riced potatoes to a frying pan.
  87. 87Transfer the riced potatoes to a frying pan.
  88. 88Strain the warmed milk mixture into the riced potatoes, discarding the solids.
  89. 89Strain the warmed milk mixture into the riced potatoes, discarding the solids.
  90. 90Strain the warmed milk mixture into the riced potatoes, discarding the solids.
  91. 91Stir in butter to create creamed potatoes.
  92. 92Stir in butter to create creamed potatoes.
  93. 93Stir in butter to create creamed potatoes.
  94. 94Pass the creamed potatoes through a fine-mesh sieve into a clean bowl for a smooth consistency.
  95. 95Pass the creamed potatoes through a fine-mesh sieve into a clean bowl for a smooth consistency.
  96. 96Pass the creamed potatoes through a fine-mesh sieve into a clean bowl for a smooth consistency.
  97. 97Season the creamed potatoes with salt and pepper.
  98. 98Season the creamed potatoes with salt and pepper.
  99. 99Season the creamed potatoes with salt and pepper.
  100. 100Stir the creamed potatoes until well combined and smooth.
  101. 101Stir the creamed potatoes until well combined and smooth.
  102. 102Stir the creamed potatoes until well combined and smooth.
  103. 103Remove the braised beef cheeks from the Dutch oven and place them on a rack.
  104. 104Remove the braised beef cheeks from the Dutch oven and place them on a rack.
  105. 105Remove the braised beef cheeks from the Dutch oven and place them on a rack.
  106. 106Strain the braising liquid and vegetables through a sieve into a bowl, reserving the liquid.
  107. 107Strain the braising liquid and vegetables through a sieve into a bowl, reserving the liquid.
  108. 108Strain the braising liquid and vegetables through a sieve into a bowl, reserving the liquid.
  109. 109Pour the strained braising liquid into a frying pan and reduce to a sauce.
  110. 110Pour the strained braising liquid into a frying pan and reduce to a sauce.
  111. 111Pour the strained braising liquid into a frying pan and reduce to a sauce.
  112. 112Return the beef cheeks to the reduced sauce, coating them evenly.
  113. 113Return the beef cheeks to the reduced sauce, coating them evenly.
  114. 114Return the beef cheeks to the reduced sauce, coating them evenly.
  115. 115Serve a portion of creamed potatoes on a plate.
  116. 116Serve a portion of creamed potatoes on a plate.
  117. 117Serve a portion of creamed potatoes on a plate.
  118. 118Place a braised beef cheek on top of the creamed potatoes.
  119. 119Place a braised beef cheek on top of the creamed potatoes.
  120. 120Place a braised beef cheek on top of the creamed potatoes.
  121. 121Spoon the rich braising sauce over the beef cheek.
  122. 122Spoon the rich braising sauce over the beef cheek.
  123. 123Spoon the rich braising sauce over the beef cheek.
  124. 124Garnish with freshly chopped chives.
  125. 125Garnish with freshly chopped chives.
  126. 126Garnish with freshly chopped chives.

Ingredients

  • 2 pieces beef cheeks
  • 2 pieces beef cheeks
  • 2 pieces beef cheeks
  • pinch salt
  • pinch salt
  • pinch salt
  • pinch pepper
  • pinch pepper
  • pinch pepper
  • olive oil
  • olive oil
  • olive oil
  • 1 unit onion
  • 1 unit onion
  • 1 unit onion
  • 3 stalks celery
  • 3 stalks celery
  • 3 stalks celery
  • 5 units carrots
  • 5 units carrots
  • 5 units carrots
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • tomato paste
  • tomato paste
  • tomato paste
  • 1 bottle red wine
  • 1 bottle red wine
  • 1 bottle red wine
  • sprigs thyme
  • sprigs thyme
  • sprigs thyme
  • sprigs rosemary
  • sprigs rosemary
  • sprigs rosemary
  • bay leaf
  • bay leaf
  • bay leaf
  • beef broth
  • beef broth
  • beef broth
  • 4 units potatoes
  • 4 units potatoes
  • 4 units potatoes
  • milk
  • milk
  • milk
  • butter
  • butter
  • butter
  • chives
  • chives
  • chives

Equipment

cutting boardkniferoasting pan with rackdutch ovenwooden spoontongscorkscrewwine decanterbowlpotato peelersaucepanpotato ricerfrying pansieveserving plateforkspoonwine glass