Ultimate Comfort: Tender Braised Beef Cheeks Over Buttery Mashed Potatoes

Braised Beef Cheek Recipe

Step 1: Prepare the Beef Cheeks

• Start with beautiful beef cheeks.
• Salt them generously.
• Sear in a really hot pan until a gorgeous brown crust forms on both sides. [00:00]

Step 2: Sauté Vegetables

• Remove the beef cheeks and swap them for some chopped carrots and shallots.
• Soften the vegetables for around 5-10 minutes. [01:00]

Step 3: Add Aromatics

• Add rosemary and a whole halved garlic bulb to the pan. [02:00]

Step 4: Incorporate Tomato Paste

• Add tomato paste and cook out the tartness. [03:00]

Step 5: Add Wine and Stock

• Pour in a whole bottle of dry red wine.
• Nestle the beef cheeks in the liquid and fill it up with beef stock or stout. [04:00]

Step 6: Braise in the Oven

• Cover with a cartouche and pop on the lid.
• Cook in the oven at 150 degrees for around 4 and a half hours. [05:00]

Step 7: Strain the Liquid

• Remove the beef and strain the braising liquid. [09:30]

Step 8: Reduce the Sauce

• Get the strained liquid back in the pan to reduce.
• Optionally, add a cornflour slurry to thicken. [10:00]

Step 9: Finish the Sauce

• Whisk in some cold butter for a glossy finish. [11:00]

Step 10: Heat the Beef Cheeks

• Return the beef cheeks to the pan to heat through. [12:00]

Step 11: Serve

• Serve the beef cheeks over a big pile of buttery mashed potato.
• Pour over your sauce and garnish with chives. [13:00]

Enjoy!

• Savor one of the best mouthfuls of food you will ever have! [14:00]