Braised Beef Cheek With Mash Recipe

Cooking Directions

• STEP 1.Start by searing the beef cheeks in a hot pan until browned on all sides.
• STEP 2.Remove the beef cheeks from the pan and set aside.
• STEP 3.In the same pan, sauté onions, carrots, and garlic until softened.
• STEP 4.Add red wine and beef stock to deglaze the pan, scraping up any browned bits.
• STEP 5.Return the beef cheeks to the pan and add herbs and spices of your choice.
• STEP 6.Cover the pan and simmer on low heat for 3-4 hours, or until the beef cheeks are tender.
• STEP 7.While the beef cheeks are cooking, prepare the mash by boiling potatoes until tender.
• STEP 8.Drain the potatoes and mash them with butter, cream, salt, and pepper.
• STEP 9.Once the beef cheeks are tender, remove them from the pan and strain the braising liquid.
• STEP 10.Return the strained liquid to the pan and reduce it until thickened.
• STEP 11.Serve the braised beef cheeks on top of the creamy mash, drizzled with the reduced braising liquid.
• STEP 12.Garnish with fresh herbs, if desired, and enjoy!

Cooking Tips

• For extra flavor, marinate the beef cheeks in the braising liquid overnight before cooking.
• If you don't have red wine, you can substitute it with beef broth or a combination of beef broth and balsamic vinegar.
• Make sure to simmer the beef cheeks on low heat to ensure they become tender and flavorful.
• If the braising liquid is too thin, you can thicken it with a cornstarch slurry.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• To reheat, gently warm the beef cheeks and mash in a pan over low heat.
• Serve the braised beef cheeks with a side of steamed vegetables or a fresh salad for a complete meal.