The Devonshire at home – Braised Beef Cheek
When the weather forecast calls for a cold rainy day our belly-warming beef dish is a must! Enjoy Head Chef, Ross Forder’s melt in your mouth braised beef cheek recipe alongside creamy mash and honey glazed parsnips – it’s the perfect warming dish or Sunday lunch alternative!
2 x butcher prepared beef cheeks
1 large brown onion finely sliced
6 button mushrooms finely sliced
1 large carrot peeled and finely sliced
2 clove garlic
Sprig of thyme
2 bay leaves
1 litre of beef stock or equivalent in stock cube
300ml red wine
2 large baking potato
Parsnips (as many/little as you like)
Cook along with Ross or follow the method below!
Sear the beef cheeks in a hot pan until browned then add onion and caramelize
Add the finely diced mushrooms, peeled carrot, and herbs and garlic
Deglaze with red wine and reduce then add the stock, cover and place in the oven at 180°c for up to 4hrs or until cheeks are ready to fall apart.
Bake your potatoes until fully cooked and fluffy inside, scoop out the potato, press through a fine sieve and beat with 30g of butter and 100ml milk/cream until smooth.
Remove the cheeks from the pan gently and reduce liquid until you have a glossy and thick sauce
Peel and cut your parsnips and place into a pan with 30g butter, 40g honey, 50 ml of water and a spring of thyme. Cook until the water evaporates and the parsnips start to caramelize
Add your beef back in and dress with sauce alongside your horseradish mash and parsnips.