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Slow-Braised Beef Cheeks with Red Wine & Stout

Name: Slow-Braised Beef Cheeks with Red Wine & Stout
Cook time: 290 min
Total time: 290 min
Yield: 2 servings
Ingredients: 2 Beef cheeks; Salt; Black pepper; 2 tbsp Neutral oil; 4 Banana shallots; 2 Carrots; 1 Garlic bulb; 1 Rosemary sprig; 2 tbsp Tomato purée; 750 ml Dry red wine; 440 ml Stout; 40 g Cold unsalted butter; 1 tbsp Cornflour; 2-3 tbsp Hot braising liquid; Buttery mashed potato; 1 handful Chives

The effort-to-reward ratio on this dish is completely nuts. Beef cheeks are slowly braised in red wine and stout until they’re spoon-tender, then served over a big pile of buttery mash with a rich, glossy sauce. It requires almost no skill, just a little patience, and delivers one of the best mouthfuls of food you’ll ever have. Unless you have the IQ of a chicken, you can’t mess this one up.

Cook

4h 50m

Ingredients

Method

Turn cooking mode on

Step 1

Pat the beef cheeks completely dry with kitchen paper, then season generously all over with salt.

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For

2

M

I

For the beef

2

Beef cheeks, around 300-350g each

Salt

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Notes

You can use beef stock instead of stout.

If needed, top up with a splash of water or extra stock.

If you'd rather speed things up, use a cornflour slurry to thicken the sauce.

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L

Liis K

a month ago

4h on 150 doesn't seem correct tbh

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V

Veeti L

a month ago

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G

Gunnar J

7 days ago

Looks really good! Im thinking of cooking this and i was wondering if the sauce taste like tomato from the puree?

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V

Veeti L

6 days ago

Thank you! It had a really deep red wine sauce flavour, hard to explain better but wouldn’t say it tasted like tomato. Definitely worth it!

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G

Gunnar J

6 days ago

Ok great to know! I really want to try this recipe but thought that tomato purre would not fit with the flavor of the red wine and vegatables

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Slow-Braised Beef Cheeks with Red Wine & Stout

The effort-to-reward ratio on this dish is completely nuts. Beef cheeks are slowly braised in red wine and stout until they’re spoon-tender, then served over a big pile of buttery mash with a rich, glossy sauce. It requires almost no skill, just a little patience, and delivers one of the best mouthfuls of food you’ll ever have. Unless you have the IQ of a chicken, you can’t mess this one up.

Cook

4h 50m

Ingredients

Method

Turn cooking mode on

Step 1

Pat the beef cheeks completely dry with kitchen paper, then season generously all over with salt.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

2

M

I

For the beef

2

Beef cheeks, around 300-350g each

Salt

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.