# Braised Beef Cheeks with Creamed Potato

This recipe features beef cheeks slow-cooked in red wine and served with creamy mashed potatoes.

- Cuisine: British
- Category: Side
- Language: en

## Ingredients

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

## Instructions

1. Unwrap the beef cheeks.
2. Trim off any excess fat or sinew from the beef cheeks.
3. Place the beef cheeks on a rack over a tray.
4. Season the beef cheeks with Maldon salt.
5. Season the beef cheeks with black pepper.
6. Place the seasoned beef cheeks in the fridge, uncovered, for at least an hour, ideally overnight.
7. Decant red wine into a carafe.
8. Pour some red wine into a glass and take a sip.
9. Remove the beef cheeks from the fridge.
10. Pat the beef cheeks dry.
11. Add olive oil to a hot pot.
12. Sear the beef cheeks in the hot pan for about 2.5 minutes per side until caramelized and golden.
13. Remove the seared beef from the pot.
14. Place the seared beef on a rack over a tray.
15. Chop the carrots.
16. Chop the celery.
17. Halve the shallots.
18. Halve the garlic head.
19. Place chopped carrots, halved shallots, chopped celery, and halved garlic in a bowl.
20. Transfer the chopped vegetables and garlic from the bowl to the hot pot.
21. Sauté the vegetables in olive oil on medium-high heat for 5 minutes.
22. Add half a tube of tomato paste to the softened vegetables and cook for approximately 1 minute.
23. Deglaze the pot with half a bottle of red wine.
24. Mix to combine the ingredients in the pot.
25. Add the seared beef cheeks back into the pot.
26. Cover the beef and vegetables with beef stock.
27. Add rosemary, thyme, and bay leaves to the pot.
28. Bring the mixture to a boil, then drop the heat to a low simmer, cover, and let gently bubble for 4 hours.
29. Peel the potatoes.
30. Cut the potatoes into chunks.
31. Place the potato chunks in a pot of water.
32. Season the potatoes with black pepper.
33. Boil the potatoes until tender.
34. Remove the cooked beef from the pot.
35. Cover the cooked beef with foil.
36. Strain the liquid from the pot into another pot.
37. Reduce the strained liquid by half.
38. Pour the reduced liquid into a measuring cup.
39. Press the boiled potatoes through a potato ricer into a bowl.
40. In a separate pot, heat double cream and butter on medium heat until emulsified.
41. Season the cream and butter mixture with black pepper.
42. Add chives to the cream and butter mixture and whisk.
43. Pour the warm cream mixture over the mashed potatoes.
44. Mix the mashed potatoes until the cream is incorporated and season to taste.
45. Add the reduced braising liquid to a pan.
46. Add the beef back into the pan with the reduced sauce to warm it up.
47. Baste the beef in the sauce.
48. Add a knob of butter to the reduced sauce and whisk.
49. Lay down a base of creamed potato on a plate.
50. Place the beef on top of the creamed potato.
51. Spoon over the sauce onto the beef.
52. Cover the dish in chopped chives.

## Equipment

- knife
- cutting board
- baking tray
- pot
- tongs
- whisk
- potato ricer
- strainer
- spoon
- plate

## 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.

## Source

- Original video: https://www.instagram.com/reel/CjYZc8EIPqI/?igsh=YWQ3amh5cTZsMHJ1
- Recipe page: https://www.cliprecipe.com/recipe/c66d951e-bcc0-4d53-8a14-4acd981ce127
- Extracted: 2025-06-28

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