Braised Beef Cheeks

Passos10

1. 1

   Pas 1. Boil the potatoes

   Peel the potatoes, halve them, and add to a pot of cold salted water. Cover and bring to a boil, then cook until tender.

   patatasal
2. 2

   Pas 2. Season the beef

   Season the beef cheeks generously with salt.

   galta de vedella
3. 3

   Pas 3. Sear the beef

   Heat oil in a heavy pan over medium-high heat. Sear the beef cheeks on both sides until deeply browned, then remove from the pan.

   galta de vedella
4. 4

   Pas 4. Cook the aromatics

   In the same pan, add the chopped celery, sliced carrots, and halved onion. Season with salt and cook until softened.

   apipastanagaceba
5. 5

   Pas 5. Deglaze with wine

   Pour in the red wine and let it reduce slightly, scraping up any browned bits from the bottom of the pan.

   vi negre
6. 6

   Pas 6. Braise the beef

   4 h 30 min

   Return the beef cheeks to the pan. Add the beef stock and herbs. Cover tightly and transfer to a 140°C (285°F) oven for 4-5 hours, until the meat is fork-tender.

   galta de vedellabrou de vedellaherbes fresques
7. 7

   Pas 7. Remove the beef

   Remove the beef cheeks from the braising liquid and set aside.

   galta de vedella
8. 8

   Pas 8. Reduce the sauce

   Strain the braising liquid into a clean pan, discarding the solids. Simmer over medium heat until the sauce is reduced and thickened to a glossy gravy.

9. 9

   Pas 9. Make the mash

   Drain the cooked potatoes. Pass through a ricer or mash until smooth. Stir in the cream and butter, then season with salt and pepper to taste.

   patatanatamantegapebre negre
10. 10

    Pas 10. Plate and serve

    Spoon a generous portion of mashed potatoes onto each plate. Place a beef cheek on top, then spoon the reduced gravy over the meat. Garnish with fresh herbs if desired.

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