This Morning's braised beef cheek

This Morning's braised beef cheek

Tom Parker-Bowles returns to the This Morning kitchen to demonstrate how the lesser known beef cheek can make a delicious dish for all the family.

Ingredients:2 beef cheeks, about 300-400g each (ask your butcher to prepare these by removing the skin and fat)1 tbsp vegetable oil200 ml stout2 stick celery, cut into chunky matchstick lengths1 leek, halved and sliced2 carrots, roughly chopped1 bay leaf750 - 1 litre chicken stocklarge glug Worcestershire sauceCHAR(13) + CHAR(10)Method:Chop the beef cheeks into 4-6 pieces then dust them with flour. Heat the oil in a frying pan and brown the meat in batches and set aside in large Le Creuset type pan. Add the celery, leek and carrot to the pan and brown, then put in Le Creuset.Deglaze frying pan with a little of the beer then pour all over the beef and vegetables.Cover with stock, add rest of beer plus Worcestershire sauce, bay leaf, bring to the boil then simmer gently for about 1 hour, and hour and a half until meat tender. Remove beef cheeks, and reduce remaining liquid over high heat for about 5 minutes.Serve with mash and purple sprouting.


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