Beef Cheek by @leonard.leclerc

4h30

4 servings

🥩

1

Beef cheek

🧂

Coarse salt

⚫

Black pepper

🥕

4

Carrots

🧅

4

Shallots

🥬

3 stalks

Celery

🧄

1 head

Garlic

🫒

Olive oil

🍅

0.5

Tomato paste

🍷

0.5

Red wine

🍲

Beef stock

🌿

1 sprig

Rosemary

🌿

1 sprig

Thyme

🌿

1

Bay leaf

🧈

5 tbsp

Butter

🥔

Potatoes

🥛

500 ml

Double cream

🌿

Chives

🧂

Salt

⚫

Pepper

  1. Season
    • Beef cheek
    • Coarse salt

    Season the beef cheek with coarse salt and black pepper.

  2. Garnish
    • Carrots
    • Shallots
    • Celery

    Prepare the aromatic garnish of carrots, shallots, celery and garlic.

  3. Sear
    • Beef cheek
    • Olive oil

    Sear the beef cheek in hot olive oil.

  4. Add
    • Carrots
    • Shallots
    • Celery

    Add the aromatic garnish to the pot to pick up the cooking juices.

  5. Add
    • Tomato paste
    • Red wine
    • Beef cheek

    Add the tomato paste, red wine, the beef cheek, and beef stock, then add the rosemary, thyme and bay leaf.

  6. Cook

    Cook for a long time, very gently.

  7. Step
    • Beef cheek

    Remove the beef cheek once extremely tender, keeping the cooking juices.

  8. Add
    • Butter

    Add a small cube of butter to the sauce.

  9. Stir
    • Potatoes
    • Double cream
    • Butter

    Prepare the mashed potatoes with potatoes, double cream and butter, then stir in the chopped chives and season with salt and pepper.

  10. Baste
    • Beef cheek

    Baste the beef cheek with the cooking juices.

  11. Plate
    • Potatoes
    • Beef cheek
    • Chives

    Plate a base of mashed potatoes, top with the beef cheek, generously spoon over the sauce and sprinkle with chives.

Beef Cheek by @leonard.leclerc

4h30

4 servings

🥩

1

Beef cheek

🧂

Coarse salt

⚫

Black pepper

🥕

4

Carrots

🧅

4

Shallots

🥬

3 stalks

Celery

🧄

1 head

Garlic

🫒

Olive oil

🍅

0.5

Tomato paste

🍷

0.5

Red wine

🍲

Beef stock

🌿

1 sprig

Rosemary

🌿

1 sprig

Thyme

🌿

1

Bay leaf

🧈

5 tbsp

Butter

🥔

Potatoes

🥛

500 ml

Double cream

🌿

Chives

🧂

Salt

⚫

Pepper

Preparation Steps

  1. Step 1/11

    Season the beef cheek with coarse salt and black pepper.

    🥩Beef cheek
    🧂Coarse salt
    ⚫Black pepper

  2. Step 2/11

    Prepare the aromatic garnish of carrots, shallots, celery and garlic.

    🥕Carrots
    🧅Shallots
    🥬Celery
    🧄Garlic
    🔪Knife
    🪵Cutting board

  3. Step 3/11

    Sear the beef cheek in hot olive oil.

    🥩Beef cheek
    🫒Olive oil
    🍲Pot
    🥢Tongs

  4. Step 4/11

    Add the aromatic garnish to the pot to pick up the cooking juices.

    🥕Carrots
    🧅Shallots
    🥬Celery
    🧄Garlic
    🍲Pot
    🥄Wooden spoon

  5. Step 5/11

    Add the tomato paste, red wine, the beef cheek, and beef stock, then add the rosemary, thyme and bay leaf.

    🍅Tomato paste
    🍷Red wine
    🥩Beef cheek
    🍲Beef stock
    🌿Rosemary
    🌿Thyme
    🌿Bay leaf
    🍲Pot
    🥄Wooden spoon

  6. Step 6/11

    Cook for a long time, very gently.

    🍲Pot

  7. Step 7/11

    Remove the beef cheek once extremely tender, keeping the cooking juices.

    🥩Beef cheek
    🍲Pot
    🥢Tongs

  8. Step 8/11

    Add a small cube of butter to the sauce.

    🧈Butter
    🍲Pot
    🥄Wooden spoon

  9. Step 9/11

    Prepare the mashed potatoes with potatoes, double cream and butter, then stir in the chopped chives and season with salt and pepper.

    🥔Potatoes
    🥛Double cream
    🧈Butter
    🌿Chives
    🧂Salt
    ⚫Pepper
    🍲Pot
    🥔Potato masher
    🥄Wooden spoon
    🔪Knife
    🪵Cutting board

  10. Step 10/11

    Baste the beef cheek with the cooking juices.

    🥩Beef cheek
    🥄Ladle

  11. Step 11/11

    Plate a base of mashed potatoes, top with the beef cheek, generously spoon over the sauce and sprinkle with chives.

    🥔Potatoes
    🥩Beef cheek
    🌿Chives
    🍽️Plate
    🥄Ladle

Composition

Ingredients

Types

Meat, Beef, Seasonings, Spices, Vegetables, Oils, Condiments, Alcohol, Herbs, Dairy

Ingredients

Beef cheek, Coarse salt, Black pepper, Carrots, Shallots, Celery, Garlic, Olive oil, Tomato paste, Red wine, Beef stock, Rosemary, Thyme, Bay leaf, Butter, Potatoes, Double cream, Chives, Salt, Pepper

Notes

Beef cheek (one nice beef cheek), Carrots (cut), Shallots (cut in half), Celery (chopped), Garlic (cut in half), Tomato paste (half a tube), Red wine (half a bottle), Butter (a few cubes, for the sauce, for the mash), Potatoes (amount not specified, to taste), Chives (chopped)

Allergens

Celery, Sulphites, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, soy-free, Sugar-Free, High Protein

Calories

650 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 30g, Fat: 43g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 5.2mg, Potassium: 1100mg, Sodium: 700mg, Zinc: 7.1mg, Phosphorus: 390mg

Vitamins

Vitamin A: 650mcg RAE, Vitamin C: 22mg, Vitamin B12: 3.2mcg, Vitamin B6: 0.8mg, Vitamin K: 24mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

4 hours 0 minutes

Overall

4 hours 30 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Knife, Cutting board, Pot, Wooden spoon, Tongs, Potato masher, Ladle, Plate

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner party, Family gathering, Autumn and winter dinner

Origin

Source

Platform

instagram

Original Creator

@leonard.leclerc

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Fork-tender, Silky, Succulent, Velvety, Creamy, Smooth

Flavors

Rich, Savory, Beefy, Wine-forward, Herbaceous, Buttery, Aromatic, Gently tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Refrigerate leftovers : 3 to 4 days (Cool promptly and refrigerate in an airtight container within 2 hours.,Store the beef, sauce, and mashed potatoes separately when possible.), Freeze leftovers : 2 to 3 months (Cool completely, portion into freezer-safe airtight containers, and freeze.,Thaw in the refrigerator before reheating until piping hot.)