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!  

Ingredients

Beef cheeks:

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 

Mash:

2 large baking potato 

60g butter

100ml milk/cream

10-20g horseradish

Parsnips:

Parsnips (as many/little as you like)

40g honey

50ml water

Cook along with Ross or follow the method below!

The Devonshire at home - Braised Beef Cheek from Devonshire Hotels & Restaurants on Vimeo.

Method:

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.

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