This Morning's braised beef cheek
Published Monday, 24 March 2014
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.
This Morning's braised beef cheek. (© ITV)
- 2 beef cheeks, about 300-400g each (ask your butcher to prepare these by removing the skin and fat)
- 1 tbsp vegetable oil
- 200 ml stout
- 2 stick celery, cut into chunky matchstick lengths
- 1 leek, halved and sliced
- 2 carrots, roughly chopped
- 1 bay leaf
- 750 - 1 litre chicken stock
- large glug Worcestershire sauce
- 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.
© UTV News