Beef Cheeks with Pedro Ximenez
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
3 hrs 50 mins
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Total Time
4 hrs 20 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Spanish
Beef Cheeks with Pedro Ximenez
Description
This recipe prepares beef cheeks by trimming and seasoning them, then browning them in olive oil to develop a golden crust. The cheeks stew slowly with carrots, garlic, onion, Pedro Ximenez sherry, wine, bay leaves, and fresh thyme in a covered pan, cooking low and slow until the meat starts to pull apart, ensuring tender, melt-in-the-mouth results.
Alongside, cauliflower is cooked with cream and butter until very tender, then blended into a smooth purée that serves as a creamy contrast to the intense flavors of the braised beef. The braising liquids reduce down to a glaze-like sauce, enhancing the cheeks when served.
The combination of slowly cooked beef cheeks and rich cauliflower purée creates a comforting dish where the robust flavors of the meat are balanced by the soft texture and subtlety of the purée.
Ingredients
- 1.5 kg beef cheek
- 125 ml olive oil
- 3 carrot roughly chopped
- 1 bulb garlic
- 1 brown onion
- 500 ml Pedro Ximenez sherry
- 500 ml wine
- 3 bay leaf
- 3 tbsp thyme fresh leaves
- 1 head cauliflower
- 185 ml cream
- 40 g butter
Instructions
How to make Beef Cheeks
- Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well.
- Heat half the olive oil in a large heavy-based saucepan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.
- Add the remaining olive oil, then add the carrot, garlic and onion and sauté over high heat for 12-15 minutes, or until well-browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml (17 fl oz/2 cups) water. Reduce the heat as low as possible, add the beef cheeks, then cover and cook for 3-4 hours, or until the cheeks are beginning to fall apart.
- Meanwhile, put the cauliflower, cream and butter in a saucepan, season to taste with salt, then cover and cook over low heat for 35 minutes, or until very tender. Place the cauliflower mixture in a blender and process until smooth. Keep the puree warm.
- The sauce from the beef cheeks should by now be reduced and glaze-like. If it needs further reducing, remove the cheeks from the pan, cover with foil to keep them warm and simmer the sauce over high heat until nicely reduced. Strain the sauce through a fine sieve and return to the pan; gently reheat the cheeks in the sauce if necessary.
- Serve the cheeks and their sauce on warm plates with the cauliflower puree to the side.
User Reviews
Overall Rating
4.9
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