Beef Cheeks

In the depths of winter we tend to crave a little comfort. For me, the humble beef cheek needs to be on the list of things to eat before spring comes to town.


Cheeks denuded and marinated for 24 hrs in plenty of red wine, orange rind, thyme, coriander seeds, white peppercorns, fennel seeds and garlic. A grizzly sight.

Then once patted dry the cheeks got a full dose of Mallard reaction and a gentle braise in beef stock for many hours.


A big soft Beef Cheek on truffled mash with braised leeks, turned carrots, braised eschallots, cauliflower and broccoli florets all in a buttery nage. Yum. J