# Braised Beef Cheeks with Creamed Potatoes

A delicious recipe for braised beef cheeks served with creamy mashed potatoes, perfect for a special dinner.

- Cuisine: American
- Category: Side
- Language: en

## Ingredients

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

## Instructions

1. Unwrap the beef cheeks and place them on a cutting board.
2. Trim excess fat from the beef cheeks.
3. Place the beef cheeks on a roasting rack in a pan.
4. Season generously with salt and pepper on both sides.
5. Place the seasoned beef cheeks in the refrigerator.
6. Heat olive oil in a Dutch oven.
7. Sear the beef cheeks in the hot olive oil until browned on all sides.
8. Remove the seared beef cheeks from the Dutch oven and place them back on the roasting rack.
9. Cut the onion into large pieces.
10. Slice the celery into chunks.
11. Chop the carrots.
12. Cut a head of garlic in half.
13. Add the chopped onion, celery, carrots, and garlic to a mixing bowl.
14. Add the vegetables to the Dutch oven and sauté until softened.
15. Add tomato paste to the vegetables and stir to combine.
16. Open a bottle of red wine and decant it.
17. Pour the decanted red wine into the Dutch oven with the vegetables.
18. Return the seared beef cheeks to the Dutch oven with the vegetables and red wine.
19. Add thyme, rosemary, and bay leaf to the Dutch oven.
20. Pour beef broth into the Dutch oven.
21. Prepare 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.
22. Place the wrapped garlic in the oven to roast.
23. Peel the potatoes.
24. Cut the peeled potatoes into large chunks.
25. Boil the potato chunks in a saucepan until tender.
26. Pour milk into a separate saucepan and add thyme, bay leaf, and the roasted garlic bulb.
27. Bring the milk mixture to a simmer.
28. Press the boiled potatoes through a potato ricer into a bowl.
29. Transfer the riced potatoes to a frying pan.
30. Strain the warmed milk mixture into the riced potatoes, discarding the solids.
31. Stir in butter to create creamed potatoes.
32. Pass the creamed potatoes through a fine-mesh sieve into a clean bowl for a smooth consistency.
33. Season the creamed potatoes with salt and pepper.
34. Stir the creamed potatoes until well combined and smooth.
35. Remove the braised beef cheeks from the Dutch oven and place them on a rack.
36. Strain the braising liquid and vegetables through a sieve into a bowl, reserving the liquid.
37. Pour the strained braising liquid into a frying pan and reduce to a sauce.
38. Return the beef cheeks to the reduced sauce, coating them evenly.
39. Serve a portion of creamed potatoes on a plate.
40. Place a braised beef cheek on top of the creamed potatoes.
41. Spoon the rich braising sauce over the beef cheek.
42. Garnish with freshly chopped chives.

## Equipment

- cutting board
- knife
- roasting pan with rack
- dutch oven
- wooden spoon
- tongs
- corkscrew
- wine decanter
- bowl
- potato peeler
- saucepan
- potato ricer
- frying pan
- sieve
- serving plate
- fork
- spoon
- wine glass

## Source

- Original video: https://www.instagram.com/p/DT0nUMVjM6s/
- Recipe page: https://www.cliprecipe.com/recipe/8721f138-5a2e-41a6-b49e-9af7f5a4e172
- Extracted: 2026-01-30

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