Braised Beef Cheeks with Pomme Purée
Braised Beef Cheeks with Pomme Purée
Ingredients
For the Braised Beef Cheeks
- 4 beef cheeks
- 1 bottle red wine
- high smoke point oil, as needed, to sear the cheeks
- plain flour, seasoned with salt and pepper
- 2 onions
- 2 medium carrots
- 3 celery ribs
- 4 garlic cloves
- 2 tablespoons tomato paste
- 6 cups beef stock
- 1 bay leaves
- 1 sprig thyme
- 1 sprig rosemary
- 1 teaspoon Dijon mustard
- salt, to taste
- pepper, to taste
- 1 tablespoon unsalted butter, for finishing sauce
For the Mashed Potatoes (Pomme Purée)
- 6 medium Yukon potatoes
- 200 g unsalted butter, to 250g
- 1 cup whole milk, or cream
- 1 teaspoon salt, to 2 teaspoons, to taste
Instructions
- 1
Preheat your oven to 285°F / 140°C. Coat the beef cheeks generously in the seasoned flour.
⏱️ 5 min•🌡️ 285
- 2
Heat a little high smoke point oil in a large, oven-safe pot or Dutch oven over medium heat. Sear the floured beef cheeks until deeply browned on all sides. Remove the seared beef cheeks from the pot and set them aside.
⏱️ 10 min
- 3
In the same pot, add the chopped onion, carrot, celery, and garlic. Sauté for about 5 minutes, or until softened and fragrant.
⏱️ 5 min
- 4
Stir in the tomato paste and cook for another 2–3 minutes, stirring constantly.
⏱️ 3 min
- 5
Pour in the entire bottle of red wine and bring to a simmer. Allow the wine to reduce by half, which will concentrate its flavors.
⏱️ 10 min
- 6
Add the beef stock, thyme sprig, rosemary sprig, bay leaf, and season with salt and pepper to taste.
⏱️ 2 min
- 7
Return the seared beef cheeks to the pot, ensuring they are mostly submerged in the liquid. Cover the surface of the liquid with a cartouche (a parchment paper lid) and then place the main lid on the pot.
⏱️ 2 min
- 8
Transfer the pot to the preheated oven and braise for 4 hours, or until the beef cheeks are fork-tender.
⏱️ 240 min•🌡️ 285
- 9
While the beef cheeks are braising, prepare the mashed potatoes. Place the Yukon potatoes in a large pot of cold water. Bring to a boil and cook for about 40 minutes, or until they are very tender when pierced with a fork.
⏱️ 40 min
- 10
Once cooked, drain the potatoes. While still warm, peel the potatoes and pass them through a potato ricer into a clean saucepan.
⏱️ 10 min
- 11
Return the saucepan with the riced potatoes to low heat. Gradually fold in the 200–250g of unsalted butter until it is fully incorporated and the potatoes are creamy.
⏱️ 5 min
- 12
For an extra smooth texture, pass the buttered potatoes through a fine sieve. Then, stir in the 1 cup of whole milk (or cream) until the purée is smooth and silky. Season with 1–2 teaspoons of salt to taste.
⏱️ 5 min
- 13
Once the beef cheeks are tender, carefully remove them from the pot and set aside. Strain the cooking liquid into a clean saucepan, discarding the aromatics and herbs.
⏱️ 5 min
- 14
Bring the strained braising liquid to a simmer over medium-high heat and reduce until it has slightly thickened to a sauce consistency.
⏱️ 10 min
- 15
Remove the sauce from the heat. Whisk in 1 tablespoon of unsalted butter and the 1 teaspoon of Dijon mustard until fully combined and the sauce is glossy. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 16
Serve the braised beef cheeks immediately, spooning the rich sauce over them, alongside a generous portion of the creamy pomme purée.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Beef Cheeks with Pomme Purée
For the Braised Beef Cheeks
- 4 beef cheeks
- 1 bottle red wine
- high smoke point oil, as needed, to sear the cheeks
- plain flour, seasoned with salt and pepper
- 2 onions
- 2 medium carrots
- 3 celery ribs
- 4 garlic cloves
- 2 tablespoons tomato paste
- 6 cups beef stock
- 1 bay leaves
- 1 sprig thyme
- 1 sprig rosemary
- 1 teaspoon Dijon mustard
- salt, to taste
- pepper, to taste
- 1 tablespoon unsalted butter, for finishing sauce
For the Mashed Potatoes (Pomme Purée)
- 6 medium Yukon potatoes
- 200 g unsalted butter, to 250g
- 1 cup whole milk, or cream
- 1 teaspoon salt, to 2 teaspoons, to taste
Instructions
- 1
Preheat your oven to 285°F / 140°C. Coat the beef cheeks generously in the seasoned flour.
⏱️ 5 min•🌡️ 285 - 2
Heat a little high smoke point oil in a large, oven-safe pot or Dutch oven over medium heat. Sear the floured beef cheeks until deeply browned on all sides. Remove the seared beef cheeks from the pot and set them aside.
⏱️ 10 min - 3
In the same pot, add the chopped onion, carrot, celery, and garlic. Sauté for about 5 minutes, or until softened and fragrant.
⏱️ 5 min - 4
Stir in the tomato paste and cook for another 2–3 minutes, stirring constantly.
⏱️ 3 min - 5
Pour in the entire bottle of red wine and bring to a simmer. Allow the wine to reduce by half, which will concentrate its flavors.
⏱️ 10 min - 6
Add the beef stock, thyme sprig, rosemary sprig, bay leaf, and season with salt and pepper to taste.
⏱️ 2 min - 7
Return the seared beef cheeks to the pot, ensuring they are mostly submerged in the liquid. Cover the surface of the liquid with a cartouche (a parchment paper lid) and then place the main lid on the pot.
⏱️ 2 min - 8
Transfer the pot to the preheated oven and braise for 4 hours, or until the beef cheeks are fork-tender.
⏱️ 240 min•🌡️ 285 - 9
While the beef cheeks are braising, prepare the mashed potatoes. Place the Yukon potatoes in a large pot of cold water. Bring to a boil and cook for about 40 minutes, or until they are very tender when pierced with a fork.
⏱️ 40 min - 10
Once cooked, drain the potatoes. While still warm, peel the potatoes and pass them through a potato ricer into a clean saucepan.
⏱️ 10 min - 11
Return the saucepan with the riced potatoes to low heat. Gradually fold in the 200–250g of unsalted butter until it is fully incorporated and the potatoes are creamy.
⏱️ 5 min - 12
For an extra smooth texture, pass the buttered potatoes through a fine sieve. Then, stir in the 1 cup of whole milk (or cream) until the purée is smooth and silky. Season with 1–2 teaspoons of salt to taste.
⏱️ 5 min - 13
Once the beef cheeks are tender, carefully remove them from the pot and set aside. Strain the cooking liquid into a clean saucepan, discarding the aromatics and herbs.
⏱️ 5 min - 14
Bring the strained braising liquid to a simmer over medium-high heat and reduce until it has slightly thickened to a sauce consistency.
⏱️ 10 min - 15
Remove the sauce from the heat. Whisk in 1 tablespoon of unsalted butter and the 1 teaspoon of Dijon mustard until fully combined and the sauce is glossy. Taste and adjust seasoning if necessary.
⏱️ 5 min - 16
Serve the braised beef cheeks immediately, spooning the rich sauce over them, alongside a generous portion of the creamy pomme purée.
⏱️ 1 min