Braised Beef Cheeks

Étapes10

1. 1

   Étape 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.

   pomme de terresel
2. 2

   Étape 2. Season the beef

   Season the beef cheeks generously with salt.

   joue de bœufsel
3. 3

   Étape 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.

   joue de bœuf
4. 4

   Étape 4. Cook the aromatics

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

   célericarotteoignonsel
5. 5

   Étape 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.

   vin rouge
6. 6

   Étape 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.

   joue de bœufbouillon de bœufherbes fraîches
7. 7

   Étape 7. Remove the beef

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

   joue de bœuf
8. 8

   Étape 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

   Étape 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.

   pomme de terrecrèmebeurreselpoivre noir
10. 10

    Étape 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.

    pomme de terrejoue de bœuf