Braised Beef Cheeks with Creamed Potato
Braised Beef Cheeks with Creamed Potato
Ingredients
For the Braised Beef Cheeks
- 2 beef cheeks, large
- as needed Maldon salt, for seasoning
- as needed black pepper, for seasoning
- as needed olive oil, for sautéing
- 4 carrots, chopped
- 4-5 shallots, halved
- 3 celery stalks, chopped
- 1 head garlic, halved
- 1/2 tube tomato paste
- 1/2 bottle red wine, cabernet sauvignon blend recommended
- as needed beef stock, to cover beef cheeks
- 2 rosemary sprigs
- 3 thyme sprigs
- 2 bay leaves
- 1 tablespoon butter, for finishing sauce, optional
For the Creamed Potato
- 1 1/2 pounds potatoes, peeled and quartered
- 500 ml double cream
- 5 tablespoons butter
- 2 tablespoons chives, chopped, plus more for garnish
- as needed salt
- as needed black pepper
Instructions
- 1
Trim any excess fat or sinew from the beef cheeks. Season generously with Maldon salt and black pepper. Place the seasoned beef cheeks in the fridge, uncovered, for at least 1 hour, or ideally overnight.
⏱️ 10 min
- 2
Remove the beef cheeks from the fridge and pat them thoroughly dry with paper towels. Heat a large, heavy-bottomed pot or Dutch oven over high heat. Add a splash of olive oil. Sear the beef cheeks for approximately 2 1/2 minutes per side until deeply caramelized and golden brown. Remove the seared beef cheeks from the pot and set aside.
⏱️ 15 min
- 3
In the same pot, add a little more olive oil if needed. Add the chopped carrots, halved shallots, chopped celery, and halved garlic head. Sauté over medium-high heat for 5 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 5 min
- 4
Stir in half a tube of tomato paste and cook for about 1 minute, stirring constantly, to cook off the raw tomato flavor. Deglaze the pot with half a bottle of red wine, scraping up any browned bits from the bottom of the pot.
⏱️ 3 min
- 5
Return the seared beef cheeks to the pot. Pour in enough beef stock to completely cover the beef cheeks. Bring the liquid to a boil.
⏱️ 5 min
- 6
Once boiling, reduce the heat to a low simmer. Add the rosemary sprigs, thyme sprigs, and bay leaves. Cover the pot and let the beef cheeks gently bubble for 4 hours, or until incredibly tender.
⏱️ 240 min
- 7
Carefully remove the braised beef cheeks from the pot and transfer them to a plate. Cover loosely with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
⏱️ 10 min
- 8
Place the saucepan with the strained braising liquid over medium-high heat. Reduce the liquid by half, until it has thickened slightly. Set aside.
⏱️ 20 min
- 9
While the beef is braising, prepare the creamed potato. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are very tender, about 15-20 minutes. Drain well.
⏱️ 25 min
- 10
In a separate saucepan, combine the 500 ml double cream and 5 tablespoons of butter. Heat over medium heat, whisking constantly, until the butter is melted and the mixture is emulsified. Stir in the chopped chives and season with salt and pepper to taste. Keep warm.
⏱️ 8 min
- 11
Mash the drained potatoes thoroughly with a potato masher, or use a food mill or ricer for a smoother consistency. Gradually add the warm cream mixture to the mashed potatoes, mixing until fully incorporated and smooth. Season with salt and pepper to taste.
⏱️ 7 min
- 12
Just before serving, gently reheat the reduced braising liquid in a pan. Add the beef cheeks to the warm sauce, basting them to coat thoroughly. If desired, reduce the sauce further until thick and glossy, and stir in an additional tablespoon of butter for extra shine.
⏱️ 10 min
- 13
To plate, spoon a generous base of creamed potato onto each serving dish. Place a braised beef cheek on top of the potato. Spoon the rich braising sauce over the beef and potato. Garnish with additional chopped chives.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Beef Cheeks with Creamed Potato
For the Braised Beef Cheeks
- 2 beef cheeks, large
- as needed Maldon salt, for seasoning
- as needed black pepper, for seasoning
- as needed olive oil, for sautéing
- 4 carrots, chopped
- 4-5 shallots, halved
- 3 celery stalks, chopped
- 1 head garlic, halved
- 1/2 tube tomato paste
- 1/2 bottle red wine, cabernet sauvignon blend recommended
- as needed beef stock, to cover beef cheeks
- 2 rosemary sprigs
- 3 thyme sprigs
- 2 bay leaves
- 1 tablespoon butter, for finishing sauce, optional
For the Creamed Potato
- 1 1/2 pounds potatoes, peeled and quartered
- 500 ml double cream
- 5 tablespoons butter
- 2 tablespoons chives, chopped, plus more for garnish
- as needed salt
- as needed black pepper
Instructions
- 1
Trim any excess fat or sinew from the beef cheeks. Season generously with Maldon salt and black pepper. Place the seasoned beef cheeks in the fridge, uncovered, for at least 1 hour, or ideally overnight.
⏱️ 10 min - 2
Remove the beef cheeks from the fridge and pat them thoroughly dry with paper towels. Heat a large, heavy-bottomed pot or Dutch oven over high heat. Add a splash of olive oil. Sear the beef cheeks for approximately 2 1/2 minutes per side until deeply caramelized and golden brown. Remove the seared beef cheeks from the pot and set aside.
⏱️ 15 min - 3
In the same pot, add a little more olive oil if needed. Add the chopped carrots, halved shallots, chopped celery, and halved garlic head. Sauté over medium-high heat for 5 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 5 min - 4
Stir in half a tube of tomato paste and cook for about 1 minute, stirring constantly, to cook off the raw tomato flavor. Deglaze the pot with half a bottle of red wine, scraping up any browned bits from the bottom of the pot.
⏱️ 3 min - 5
Return the seared beef cheeks to the pot. Pour in enough beef stock to completely cover the beef cheeks. Bring the liquid to a boil.
⏱️ 5 min - 6
Once boiling, reduce the heat to a low simmer. Add the rosemary sprigs, thyme sprigs, and bay leaves. Cover the pot and let the beef cheeks gently bubble for 4 hours, or until incredibly tender.
⏱️ 240 min - 7
Carefully remove the braised beef cheeks from the pot and transfer them to a plate. Cover loosely with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
⏱️ 10 min - 8
Place the saucepan with the strained braising liquid over medium-high heat. Reduce the liquid by half, until it has thickened slightly. Set aside.
⏱️ 20 min - 9
While the beef is braising, prepare the creamed potato. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are very tender, about 15-20 minutes. Drain well.
⏱️ 25 min - 10
In a separate saucepan, combine the 500 ml double cream and 5 tablespoons of butter. Heat over medium heat, whisking constantly, until the butter is melted and the mixture is emulsified. Stir in the chopped chives and season with salt and pepper to taste. Keep warm.
⏱️ 8 min - 11
Mash the drained potatoes thoroughly with a potato masher, or use a food mill or ricer for a smoother consistency. Gradually add the warm cream mixture to the mashed potatoes, mixing until fully incorporated and smooth. Season with salt and pepper to taste.
⏱️ 7 min - 12
Just before serving, gently reheat the reduced braising liquid in a pan. Add the beef cheeks to the warm sauce, basting them to coat thoroughly. If desired, reduce the sauce further until thick and glossy, and stir in an additional tablespoon of butter for extra shine.
⏱️ 10 min - 13
To plate, spoon a generous base of creamed potato onto each serving dish. Place a braised beef cheek on top of the potato. Spoon the rich braising sauce over the beef and potato. Garnish with additional chopped chives.
⏱️ 2 min