Braised Beef Cheeks with Creamed Potato

Serves 1
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Directions

  1. 1Unwrap the beef cheeks.
  2. 2Unwrap the beef cheeks.
  3. 3Unwrap the beef cheeks.
  4. 4Trim off any excess fat or sinew from the beef cheeks.
  5. 5Trim off any excess fat or sinew from the beef cheeks.
  6. 6Trim off any excess fat or sinew from the beef cheeks.
  7. 7Place the beef cheeks on a rack over a tray.
  8. 8Place the beef cheeks on a rack over a tray.
  9. 9Place the beef cheeks on a rack over a tray.
  10. 10Season the beef cheeks with Maldon salt.
  11. 11Season the beef cheeks with Maldon salt.
  12. 12Season the beef cheeks with Maldon salt.
  13. 13Season the beef cheeks with black pepper.
  14. 14Season the beef cheeks with black pepper.
  15. 15Season the beef cheeks with black pepper.
  16. 16Place the seasoned beef cheeks in the fridge, uncovered, for at least an hour, ideally overnight.
  17. 17Place the seasoned beef cheeks in the fridge, uncovered, for at least an hour, ideally overnight.
  18. 18Place the seasoned beef cheeks in the fridge, uncovered, for at least an hour, ideally overnight.
  19. 19Decant red wine into a carafe.
  20. 20Decant red wine into a carafe.
  21. 21Decant red wine into a carafe.
  22. 22Pour some red wine into a glass and take a sip.
  23. 23Pour some red wine into a glass and take a sip.
  24. 24Pour some red wine into a glass and take a sip.
  25. 25Remove the beef cheeks from the fridge.
  26. 26Remove the beef cheeks from the fridge.
  27. 27Remove the beef cheeks from the fridge.
  28. 28Pat the beef cheeks dry.
  29. 29Pat the beef cheeks dry.
  30. 30Pat the beef cheeks dry.
  31. 31Add olive oil to a hot pot.
  32. 32Add olive oil to a hot pot.
  33. 33Add olive oil to a hot pot.
  34. 34Sear the beef cheeks in the hot pan for about 2.5 minutes per side until caramelized and golden.
  35. 35Sear the beef cheeks in the hot pan for about 2.5 minutes per side until caramelized and golden.
  36. 36Sear the beef cheeks in the hot pan for about 2.5 minutes per side until caramelized and golden.
  37. 37Remove the seared beef from the pot.
  38. 38Remove the seared beef from the pot.
  39. 39Remove the seared beef from the pot.
  40. 40Place the seared beef on a rack over a tray.
  41. 41Place the seared beef on a rack over a tray.
  42. 42Place the seared beef on a rack over a tray.
  43. 43Chop the carrots.
  44. 44Chop the carrots.
  45. 45Chop the carrots.
  46. 46Chop the celery.
  47. 47Chop the celery.
  48. 48Chop the celery.
  49. 49Halve the shallots.
  50. 50Halve the shallots.
  51. 51Halve the shallots.
  52. 52Halve the garlic head.
  53. 53Halve the garlic head.
  54. 54Halve the garlic head.
  55. 55Place chopped carrots, halved shallots, chopped celery, and halved garlic in a bowl.
  56. 56Place chopped carrots, halved shallots, chopped celery, and halved garlic in a bowl.
  57. 57Place chopped carrots, halved shallots, chopped celery, and halved garlic in a bowl.
  58. 58Transfer the chopped vegetables and garlic from the bowl to the hot pot.
  59. 59Transfer the chopped vegetables and garlic from the bowl to the hot pot.
  60. 60Transfer the chopped vegetables and garlic from the bowl to the hot pot.
  61. 61Sauté the vegetables in olive oil on medium-high heat for 5 minutes.
  62. 62Sauté the vegetables in olive oil on medium-high heat for 5 minutes.
  63. 63Sauté the vegetables in olive oil on medium-high heat for 5 minutes.
  64. 64Add half a tube of tomato paste to the softened vegetables and cook for approximately 1 minute.
  65. 65Add half a tube of tomato paste to the softened vegetables and cook for approximately 1 minute.
  66. 66Add half a tube of tomato paste to the softened vegetables and cook for approximately 1 minute.
  67. 67Deglaze the pot with half a bottle of red wine.
  68. 68Deglaze the pot with half a bottle of red wine.
  69. 69Deglaze the pot with half a bottle of red wine.
  70. 70Mix to combine the ingredients in the pot.
  71. 71Mix to combine the ingredients in the pot.
  72. 72Mix to combine the ingredients in the pot.
  73. 73Add the seared beef cheeks back into the pot.
  74. 74Add the seared beef cheeks back into the pot.
  75. 75Add the seared beef cheeks back into the pot.
  76. 76Cover the beef and vegetables with beef stock.
  77. 77Cover the beef and vegetables with beef stock.
  78. 78Cover the beef and vegetables with beef stock.
  79. 79Add rosemary, thyme, and bay leaves to the pot.
  80. 80Add rosemary, thyme, and bay leaves to the pot.
  81. 81Add rosemary, thyme, and bay leaves to the pot.
  82. 82Bring the mixture to a boil, then drop the heat to a low simmer, cover, and let gently bubble for 4 hours.
  83. 83Bring the mixture to a boil, then drop the heat to a low simmer, cover, and let gently bubble for 4 hours.
  84. 84Bring the mixture to a boil, then drop the heat to a low simmer, cover, and let gently bubble for 4 hours.
  85. 85Peel the potatoes.
  86. 86Peel the potatoes.
  87. 87Peel the potatoes.
  88. 88Cut the potatoes into chunks.
  89. 89Cut the potatoes into chunks.
  90. 90Cut the potatoes into chunks.
  91. 91Place the potato chunks in a pot of water.
  92. 92Place the potato chunks in a pot of water.
  93. 93Place the potato chunks in a pot of water.
  94. 94Season the potatoes with black pepper.
  95. 95Season the potatoes with black pepper.
  96. 96Season the potatoes with black pepper.
  97. 97Boil the potatoes until tender.
  98. 98Boil the potatoes until tender.
  99. 99Boil the potatoes until tender.
  100. 100Remove the cooked beef from the pot.
  101. 101Remove the cooked beef from the pot.
  102. 102Remove the cooked beef from the pot.
  103. 103Cover the cooked beef with foil.
  104. 104Cover the cooked beef with foil.
  105. 105Cover the cooked beef with foil.
  106. 106Strain the liquid from the pot into another pot.
  107. 107Strain the liquid from the pot into another pot.
  108. 108Strain the liquid from the pot into another pot.
  109. 109Reduce the strained liquid by half.
  110. 110Reduce the strained liquid by half.
  111. 111Reduce the strained liquid by half.
  112. 112Pour the reduced liquid into a measuring cup.
  113. 113Pour the reduced liquid into a measuring cup.
  114. 114Pour the reduced liquid into a measuring cup.
  115. 115Press the boiled potatoes through a potato ricer into a bowl.
  116. 116Press the boiled potatoes through a potato ricer into a bowl.
  117. 117Press the boiled potatoes through a potato ricer into a bowl.
  118. 118In a separate pot, heat double cream and butter on medium heat until emulsified.
  119. 119In a separate pot, heat double cream and butter on medium heat until emulsified.
  120. 120In a separate pot, heat double cream and butter on medium heat until emulsified.
  121. 121Season the cream and butter mixture with black pepper.
  122. 122Season the cream and butter mixture with black pepper.
  123. 123Season the cream and butter mixture with black pepper.
  124. 124Add chives to the cream and butter mixture and whisk.
  125. 125Add chives to the cream and butter mixture and whisk.
  126. 126Add chives to the cream and butter mixture and whisk.
  127. 127Pour the warm cream mixture over the mashed potatoes.
  128. 128Pour the warm cream mixture over the mashed potatoes.
  129. 129Pour the warm cream mixture over the mashed potatoes.
  130. 130Mix the mashed potatoes until the cream is incorporated and season to taste.
  131. 131Mix the mashed potatoes until the cream is incorporated and season to taste.
  132. 132Mix the mashed potatoes until the cream is incorporated and season to taste.
  133. 133Add the reduced braising liquid to a pan.
  134. 134Add the reduced braising liquid to a pan.
  135. 135Add the reduced braising liquid to a pan.
  136. 136Add the beef back into the pan with the reduced sauce to warm it up.
  137. 137Add the beef back into the pan with the reduced sauce to warm it up.
  138. 138Add the beef back into the pan with the reduced sauce to warm it up.
  139. 139Baste the beef in the sauce.
  140. 140Baste the beef in the sauce.
  141. 141Baste the beef in the sauce.
  142. 142Add a knob of butter to the reduced sauce and whisk.
  143. 143Add a knob of butter to the reduced sauce and whisk.
  144. 144Add a knob of butter to the reduced sauce and whisk.
  145. 145Lay down a base of creamed potato on a plate.
  146. 146Lay down a base of creamed potato on a plate.
  147. 147Lay down a base of creamed potato on a plate.
  148. 148Place the beef on top of the creamed potato.
  149. 149Place the beef on top of the creamed potato.
  150. 150Place the beef on top of the creamed potato.
  151. 151Spoon over the sauce onto the beef.
  152. 152Spoon over the sauce onto the beef.
  153. 153Spoon over the sauce onto the beef.
  154. 154Cover the dish in chopped chives.
  155. 155Cover the dish in chopped chives.
  156. 156Cover the dish in chopped chives.

Ingredients

  • 2 large beef cheeks
  • 2 large beef cheeks
  • 2 large beef cheeks
  • Maldon salt
  • Maldon salt
  • Maldon salt
  • black pepper
  • black pepper
  • black pepper
  • 4 chopped carrots
  • 4 chopped carrots
  • 4 chopped carrots
  • 5 halved shallots
  • 5 halved shallots
  • 5 halved shallots
  • 3 chopped celery
  • 3 chopped celery
  • 3 chopped celery
  • 1 head halved garlic
  • 1 head halved garlic
  • 1 head halved garlic
  • olive oil
  • olive oil
  • olive oil
  • 0.5 tube tomato paste
  • 0.5 tube tomato paste
  • 0.5 tube tomato paste
  • 0.5 bottle red wine
  • 0.5 bottle red wine
  • 0.5 bottle red wine
  • beef stock
  • beef stock
  • beef stock
  • rosemary
  • rosemary
  • rosemary
  • thyme
  • thyme
  • thyme
  • bay leaves
  • bay leaves
  • bay leaves
  • potatoes
  • potatoes
  • potatoes
  • 500 ml double cream
  • 500 ml double cream
  • 500 ml double cream
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • chives
  • chives
  • chives

Equipment

knifecutting boardbaking traypottongswhiskpotato ricerstrainerspoonplate

Tips

  • Beef cheeks are ideal for slow braising due to their tenderness.
  • For the finishing sauce, reduce the braising liquid until thick and add butter for gloss.
  • Cab-Sauv blends are good red wine options for deglazing.
  • Cover the beef with foil after removing from the pot to keep it warm.
  • For smoother mashed potatoes, blitz them after boiling.
  • When mashing the potatoes, add warm cream and mix until incorporated, then season to taste.
  • Add a knob of butter at the end to the sauce for extra gloss and richness.
  • When serving, lay down a base of creamed potato, followed by the beef, spoon over the sauce, and cover in chopped chives.
  • You can leave the beef in the fridge uncovered for at least an hour, ideally overnight after seasoning for better results.