Braised beef cheeks with beer and mash

Braised beef cheeks with beer and mash

By
From
Home Comforts
Serves
4
Photographer
Yuki Sigura

These require a long time to cook properly and they look a fair size when raw, but will shrink when cooked. I love them with a simple glazed carrot and mash at home, though we trick the dish up a bit in the restaurant and it’s our biggest seller. I hope you like them, as beef cheeks are one of the best-tasting pieces of meat you can buy.

Ingredients

Quantity Ingredient

For the beef

Quantity Ingredient
4 large beef cheeks
2 onions, roughly chopped
5 carrots, peeled, 4 left whole, 1 cut into chunks
1 garlic bulb, halved horizontally
3 sprigs thyme
2 x 500ml bottles of porter ale
sea salt
freshly ground black pepper
2 tablespoons olive oil
150g unsalted butter
750ml beef stock
5 star anise
50g caster sugar

For the mash

Quantity Ingredient
1kg floury potatoes, peeled and cut into chunks
150g unsalted butter
150ml double cream

Method

  1. Place the beef cheeks in a large bowl, add the onions, chopped carrot, garlic and thyme, pour over the beer and place in the fridge for at least 12 hours.
  2. Preheat the oven to 150°C. Lift the beef cheeks out from the vegetables, pat dry, then season with salt and pepper.
  3. Heat a large casserole dish until hot, add the olive oil and a knob of the butter and, when foaming, add two of the beef cheeks and sear on each side until browned. Remove and set aside. Repeat to cook the other two.
  4. Return all the beef to the pan, add the vegetables and beer from the marinade and pour in the stock.
  5. Bring to a simmer then part-cover with the casserole lid, leaving a 1cm gap at the side. Place into the oven for four or five hours.
  6. Half an hour before the beef is ready, place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes, or until tender. Make the mash.
  7. Meanwhile, put the whole carrots, star anise, 100g of the butter and the sugar into a pan and add enough water to just cover, with some salt. Set over a low heat and cook for 20–30 minutes, until tender and glazed.
  8. Remove the casserole from the oven and strain the sauce into a saucepan. Place over a medium heat and cook until reduced and thick enough to just coat the back of a spoon.
  9. Whisk in the remaining butter until the sauce is shiny, then season with salt and pepper.
  10. Lift out a beef cheek and place on a soup plate. Spoon the mash alongside, add a glazed carrot, then generously ladle on the sauce.
Tags:
James Martin
Saturday Kitchen
comfort food
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