Braised Beef Cheeks

Method

1. 01
   Step 1Boil 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.

   PotatoSalt
2. 02
   Step 2Season the beef

   Season the beef cheeks generously with salt.

   Beef cheekSalt
3. 03
   Step 3Sear 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.

   Beef cheek
4. 04
   Step 4Cook the aromatics

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

   CeleryCarrotOnionSalt
5. 05
   Step 5Deglaze with wine

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

   Red wine
6. 06
   Step 6Braise the beef4h 30m

   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.

   Beef cheekBeef stockFresh herbs
7. 07
   Step 7Remove the beef

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

   Beef cheek
8. 08
   Step 8Reduce 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. 09
   Step 9Make 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.

   PotatoCreamButterSaltBlack pepper
10. 10
    Step 10Plate 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.

    PotatoBeef cheek