BBL Braised Beef Cheeks 🥴 Ingredients Braised Beef Cheeks: - 4 beef cheeks - 1 bottle red wine - High smoke point oil (to sear the cheeks) - Plain flour seasoned with salt and pepper - 2 onions - 2 medium carrots - 3 celery ribs - 4 cloves garlic - 2 tbsp tomato paste - 6 cups beef stock - 1 bay leaves - 1 sprig thyme & rosemary - 1 tsp dijon mustard - Salt and pepper Mashed Potatoes (Pomme purée): - 6 medium Yukon potatoes - 200–250g unsalted butter - 1 cup whole milk (or cream) - 1–2 tsp salt, to taste Braised Beef Cheeks: - Coat the beef cheeks in seasoned flour. Heat a little oil in a pot over medium heat and sear the beef until browned on all sides. Remove and set aside. - In the same pot, cook the onion, carrot, celery, and garlic for about 5 minutes. Add the tomato paste and cook for another 2–3 minutes. - Pour in the red wine and simmer until reduced by half. Add the beef stock, thyme, rosemary, bay leaf, salt, and pepper. - Return the beef cheeks to the pot. Cover with a cartouche and a lid, then cook on low heat for 4 hours. (I recommend cooking in a **285°F / 140°C oven** for 4 hours.) - Remove the beef cheeks and strain the cooking liquid into a saucepan. Reduce until slightly thickened, then whisk in the butter and Dijon mustard to finish the sauce. Mashed Potatoes (Pomme Purée): - Place the potatoes in a pot of cold water. Bring to a boil and cook for about 40 minutes, or until tender. - Peel the potatoes while they’re still warm and pass them through a potato ricer. - Return the potatoes to a saucepan over low heat. Gradually fold in the butter until fully combined. - Pass the potatoes through a fine sieve, then stir in the milk until smooth. Season with salt to taste. - @papabwoi