Servings: 2-3
Prep Time: 30 minutes
Cook Time: 2 hours
Resting Time: 5 minutes

Ingredients:

For the Braised Beef Cheeks:

• 2-3 beef cheeks

• Salt (for seasoning)

• 2-3 tablespoons vegetable oil

• 2 carrots, peeled and halved

• 1 large white onion, quartered (skin on)

• 2-3 tablespoons butter

• 3-4 bay leaves

• 3-4 garlic cloves, crushed (skin on)

• 250ml red wine

• 750ml beef stock

For the Confit Potatoes:

• 4-6 Maris Piper or Yukon Gold potatoes, peeled

• 2-3 tablespoons vegetable oil

• 2-3 tablespoons butter

• 3 garlic cloves, sliced

• Fresh thyme sprigs

• 100ml chicken / vegetable stock

For Garnish:

• Crispy onions

• Fresh chives, finely chopped

Instructions:

1. Lightly season the beef cheeks with salt and set aside.

2. Heat a large ovenproof pan over high heat. Add oil and heat until it begins to smoke.

3. Sear the beef cheeks on all sides until browned, then remove from the pan and set aside.

4. Add the carrots and onion to the same pan, placing the cut sides down to char.

5. Add butter and let it melt into a beurre noisette (brown butter) for added richness.

6. Turn over the vegetables and return the beef cheeks to the pan.

7. Add bay leaves and crushed garlic.

8. Pour in the red wine and let it reduce slightly.

9. Add beef stock to cover the cheeks. Bring to a boil, then cover with a lid.

10. Transfer the pan to a preheated oven at 160°C (320°F) and cook for 2 hours, or until the beef is tender.

Prepare the Confit Potatoes:

1. Slice potatoes into 1-inch thick rounds. Optionally, shape them with a ring cutter for a refined look. Round off edges with a peeler for even cooking.

2. Heat oil in a pan over medium heat. Add potatoes and cook until the bottom is golden brown. Flip the potatoes and repeat.

3. Add butter, garlic slices, and thyme. Allow the butter to infuse the potatoes.

4. Pour in chicken / veg stock until it just covers the base of the potatoes. Cover and bake in the oven (160°C/320°F) for 30-40 minutes, basting occasionally, until tender.

Finish the sauce

1. Remove the beef cheeks from the braising liquid and let them rest, covered.

2. Strain the liquid to remove aromatics and vegetables. Return it to the pan and simmer over low heat until reduced to a thick glaze.

3. Add a knob of butter to the sauce for a glossy finish.

Glaze and Plate:

1. Warm the beef cheeks in the reduced sauce, spooning the glaze over them.

2. Plate the beef cheeks alongside the confit potatoes.

3. Garnish with crispy onions and freshly chopped chives.

Serve & enjoy:

This dish is a true labour of love. Each bite of tender, flavourful beef and buttery potato is worth every step. Share your creations and tag us at on Instagram — we’d love to see how yours turned out!

Bon appétit! 🍷