Imported from TikTok

Slow-Braised Beef Cheeks with Red Wine & Stout

Name: Slow-Braised Beef Cheeks with Red Wine & Stout
Prep time: 20 min
Cook time: 290 min
Total time: 290 min
Yield: 2 servings
Cuisine: British
Ingredients: 2 Beef cheeks (Around 300–350 g each); Salt (To taste; season generously); Black pepper (To taste); 2 tbsp Neutral oil; 4 Banana shallots; 2 Carrots; 1 Garlic bulb (Halved); 1 Rosemary sprig; 2 tbsp Tomato purée; 750 ml Dry red wine (One bottle); 440 ml Stout (Used as an alternative to beef stock in the video); 40 g Cold unsalted butter; 1 tbsp Cornflour (Optional; mix into a slurry with the hot braising liquid); 2.5 tbsp Hot braising liquid (Use 2–3 tbsp to make a slurry with the cornflour, if using); Buttery mashed potato (For serving; amount not specified); 1 handful Chives (For serving)

Recipe by @jack_munn @jack_munn · TikTok

Imported by William Herrick on SeeMeCook

Beef cheeks are slowly braised in red wine and stout, then served with a reduced, glossy sauce over buttery mashed potato. The dish takes patience rather than complicated technique.

2 servings290 minBritish

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Ingredients

2 Beef cheeks (Around 300–350 g each)
Salt (To taste; season generously)
Black pepper (To taste)
2 tbsp Neutral oil
4 Banana shallots
2 Carrots
1 Garlic bulb (Halved)
1 Rosemary sprig
2 tbsp Tomato purée
750 ml Dry red wine (One bottle)
440 ml Stout (Used as an alternative to beef stock in the video)
40 g Cold unsalted butter
1 tbsp Cornflour (Optional; mix into a slurry with the hot braising liquid)
2.5 tbsp Hot braising liquid (Use 2–3 tbsp to make a slurry with the cornflour, if using)
Buttery mashed potato (For serving; amount not specified)
1 handful Chives (For serving)

Steps

1
Pat the beef cheeks completely dry with kitchen paper, then season generously all over with salt and black pepper.
2
Heat the neutral oil in a very hot pan. Sear the cheeks until they develop a deep brown crust on both sides, then remove them from the pan.
3
Add the shallots and carrots to the pan and soften for around 5–10 minutes.
4
Add the rosemary and halved garlic bulb to the pan.
5
Add the tomato purée and cook it out to remove its tartness.
6
Pour in the whole bottle of dry red wine.
7
Nestle the beef cheeks into the liquid, then add the stout.
8
Cover the surface with a cartouche so the contents do not dry out, then put on the lid.
9
Cook in the oven at 150°C for around 4½ hours.
10
Remove the beef cheeks and strain the braising liquid.
11
Return the strained liquid to a pan and reduce it. If you prefer not to wait for it to thicken, mix the cornflour with 2–3 tbsp hot braising liquid to make a slurry and add it.
12
Whisk in the cold butter to give the sauce a glossy finish.
13
Return the beef cheeks to the sauce and heat them through.
14
Serve the cheeks over buttery mashed potato. Pour the sauce over, add chives, and serve.

Notes

The video describes stout as an alternative to beef stock. The recipe does not specify quantities for mashed potato, salt, or pepper. Although the recipe page lists a cornflour slurry option, the listed amount of braising liquid is 2–3 tbsp.