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Slow braised beef cheeks

Paul Collins shares his recipe for slow braised beef cheeks
Beef cheeks

Try something a little different with this beautifully rich beef dish from chef Paul Collins

www.yeovalley.co.uk

Serves    4
Oven temp    180°c/gas 4
  • Oil 1 tbsp
  • Beef cheeks 4, trimmed
  • Carrots 2, peeled
  • Banana shallots 8
  • Garlic 4 cloves
  • Thyme 10g
  • Tomato puree 50g
  • Red wine 1 bottle
  • Beef stock 3l
  • Cavolo nero 200g
  • Potatoes 750g
  • Butter 100g, plus an extra knob
  • Milk 150ml
  1. Add the oil to an ovenproof pan. When it’s hot add the seasoned beef cheeks and brown off all over. Quickly add in the carrots, 2 shallots, the garlic and thyme, all roughly chopped.
  2. Allow to colour a little more, then add the tomato puree and red wine. Simmer for 10 minutes until ½ of the wine has evaporated, then add in the stock, bring back to the boil, turn down and simmer very gently for 3 hours.
  3. Remove the cheeks from the pan and reduce the cooking liquor until you have the correct consistency. Pass through a fine sieve into a clean pan.
  4. To serve, cut the remaining shallots in half lengthways and place in a non-stick pan cut side down, add a little oil and colour gently. Season and place in the oven at 180°c/gas 4 for 4-5 minutes. Once cooked remove from the oven and drain on some kitchen paper until required.
  5. Tear the cavolo nero leaves from the stems, then blanch for 3-4 minutes in boiling salted water, drain and toss in a knob of butter. Season again if necessary.
  6. Peel and boil the potatoes in salted water. When cooked, drain and place back on the stove to dry out slightly.
  7. Warm the butter and milk together. Mash the potatoes, then add the milk and butter. Mix to a creamy consistency.
  8. Place the cavolo nero on a hot plate, then the beef cheek, and finish by adding the roasted shallots and pouring over the reduced sauce.

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You will need

  • Oil 1 tbsp
  • Beef cheeks 4, trimmed
  • Carrots 2, peeled
  • Banana shallots 8
  • Garlic 4 cloves
  • Thyme 10g
  • Tomato puree 50g
  • Red wine 1 bottle
  • Beef stock 3l
  • Cavolo nero 200g
  • Potatoes 750g
  • Butter 100g, plus an extra knob
  • Milk 150ml

Method

  1. Add the oil to an ovenproof pan. When it’s hot add the seasoned beef cheeks and brown off all over. Quickly add in the carrots, 2 shallots, the garlic and thyme, all roughly chopped.
  2. Allow to colour a little more, then add the tomato puree and red wine. Simmer for 10 minutes until ½ of the wine has evaporated, then add in the stock, bring back to the boil, turn down and simmer very gently for 3 hours.
  3. Remove the cheeks from the pan and reduce the cooking liquor until you have the correct consistency. Pass through a fine sieve into a clean pan.
  4. To serve, cut the remaining shallots in half lengthways and place in a non-stick pan cut side down, add a little oil and colour gently. Season and place in the oven at 180°c/gas 4 for 4-5 minutes. Once cooked remove from the oven and drain on some kitchen paper until required.
  5. Tear the cavolo nero leaves from the stems, then blanch for 3-4 minutes in boiling salted water, drain and toss in a knob of butter. Season again if necessary.
  6. Peel and boil the potatoes in salted water. When cooked, drain and place back on the stove to dry out slightly.
  7. Warm the butter and milk together. Mash the potatoes, then add the milk and butter. Mix to a creamy consistency.
  8. Place the cavolo nero on a hot plate, then the beef cheek, and finish by adding the roasted shallots and pouring over the reduced sauce.
Churchill Recreate
South West 660
SW660
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  • Oil 1 tbsp
  • Beef cheeks 4, trimmed
  • Carrots 2, peeled
  • Banana shallots 8
  • Garlic 4 cloves
  • Thyme 10g
  • Tomato puree 50g
  • Red wine 1 bottle
  • Beef stock 3l
  • Cavolo nero 200g
  • Potatoes 750g
  • Butter 100g, plus an extra knob
  • Milk 150ml
  1. Add the oil to an ovenproof pan. When it’s hot add the seasoned beef cheeks and brown off all over. Quickly add in the carrots, 2 shallots, the garlic and thyme, all roughly chopped.
  2. Allow to colour a little more, then add the tomato puree and red wine. Simmer for 10 minutes until ½ of the wine has evaporated, then add in the stock, bring back to the boil, turn down and simmer very gently for 3 hours.
  3. Remove the cheeks from the pan and reduce the cooking liquor until you have the correct consistency. Pass through a fine sieve into a clean pan.
  4. To serve, cut the remaining shallots in half lengthways and place in a non-stick pan cut side down, add a little oil and colour gently. Season and place in the oven at 180°c/gas 4 for 4-5 minutes. Once cooked remove from the oven and drain on some kitchen paper until required.
  5. Tear the cavolo nero leaves from the stems, then blanch for 3-4 minutes in boiling salted water, drain and toss in a knob of butter. Season again if necessary.
  6. Peel and boil the potatoes in salted water. When cooked, drain and place back on the stove to dry out slightly.
  7. Warm the butter and milk together. Mash the potatoes, then add the milk and butter. Mix to a creamy consistency.
  8. Place the cavolo nero on a hot plate, then the beef cheek, and finish by adding the roasted shallots and pouring over the reduced sauce.

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