Braised Beef Cheek With Mash Recipe

Recipe By Slurrp

Braised Beef Cheek with Mash is a hearty and flavorful dish that is perfect for a special occasion or a comforting meal. The beef cheeks are slow-cooked until tender and infused with rich flavors from the braising liquid. The creamy and buttery mash serves as the perfect accompaniment, balancing out the richness of the beef. This dish is sure to impress your guests and leave them wanting more.

4.8
16 Rating -
Rate
Non Vegdiet
1 day 2hr total
1 day 2hr total
Braised Beef Cheek With Mash
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ingredients serve

Ingredients for Braised Beef Cheek With Mash Recipe

  • 1/2 Beef Cheeks
  • 1/2 tablespoon Vegetable Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 3/4 cloves Cloves Of Garlic, Minced
  • 1/4 cup Red Wine
  • 1/2 cup Beef Stock
  • 1/4 teaspoon Dried Thyme
  • 1/4 teaspoon Dried Rosemary
  • As required Salt And Pepper To Taste
  • 1 Large Potatoes, Peeled And Diced
  • 1 tablespoon Butter
  • 0.13 cup Cream
  • as required Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
2526
calories per serving
142 g Fat173 g Protein100 g Carbs35 g FiberOther

Current Totals

  • Fat
    142g
  • Protein
    173g
  • Carbs
    100g
  • Fiber
    35g

MacroNutrients

  • Carbs
    100g
  • Protein
    173g
  • Fiber
    35g

Fats

  • Fat
    142g

Vitamins & Minerals

  • Calcium
    455mg
  • Iron
    26mg
  • Vitamin A
    7441mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    48mg
  • Vitamin B6
    5mg
  • Vitamin B9
    278mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    192mg
  • Vitamin E
    8mg
  • Copper
    2mcg
  • Magnesium
    452mg
  • Manganese
    3mg
  • Phosphorus
    1991mg
  • Selenium
    106mcg
  • Zinc
    39mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp