Braised beef cheek in red wine

Pierre Koffmann

Main
easy
6
3 hours

PT3H

Often on the winter menu at Koffmann's restaurant, this provincial braised beef cheek recipe uses this tougher, cheaper cut to wonderful effect by braising the meat with wine, herbs and vegetables. Pierre Koffmann recommends serving with creamy mash and, for a smarter finish, a curl of crispy bacon.

First published in 2015

Discover more:

Share recipe

Related recipes

Loin of hare, creamed celeriac tart, haunch braised in chocolate beer

by Kevin Mangeolles

Blanquette de veau recipe with pilau rice

Blanquette de veau with pilau rice

by Eric Chavot

Shepherd's pie

by Dominic Chapman

Vegetable pulao

by Alfred Prasad

Guinea fowl terrine

by Mark Dodson

Ingredients

print recipe

shopping List

Metric

Imperial

700g of beef cheek, cut into 12 large pieces
100g of seasoned flour
150g of carrots, roughly diced
150g of onion, roughly diced
1.1l red wine
4 garlic cloves, chopped
1 bouquet garni
50ml of vegetable oil
salt
pepper

print recipe

shopping List

Preheat the oven to 200°C/gas mark 6

Gently roll the pieces of meat in the seasoned flour. Heat the vegetable oil in a large, heavy, heat-proof casserole dish until very hot and brown the meat quickly and evenly. Add the diced carrots and onions, cover and sweat gently for 10 minutes

700g of beef cheek, cut into 12 large pieces
100g of seasoned flour
50ml of vegetable oil
150g of carrots, roughly diced
150g of onion, roughly diced

Holding the lid over the casserole, pour away all of the cooking fat. Deglaze the dish with the red wine and bring to the boil. Add the garlic and bouquet garni and season

1.1l red wine
4 garlic cloves, chopped
1 bouquet garni
salt
pepper

Replace the lid and cook in the oven for about 2 1⁄2 hours, until the meat is very tender. Stir regularly during cooking, adding a little water if there is too much evaporation

Remove the casserole dish from the oven. Lift out the pieces of meat with a slotted spoon and place in another pan, then pass the sauce through a fine sieve over the meat. Discard the vegetables and the bouquet garni

Serve with creamy mashed potatoes

First published in 2015

Discover more:

Share recipe

}

Pierre Koffmann

Pierre Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Taking inspiration from his Gascon roots, Pierre artfully extracts extraordinary flavour from ordinary ingredients and cuts.