Traditionally Braised Beef Cheeks
In a rich red wine sauce with pan-fried mashed potatoes and roasted pumpkin
Ingredients (Serves 4)
For the beef cheeks
- 4 beef cheeks (approx. 1.2 kg)
- Salt and pepper
- 2 tbsp clarified butter
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 1 piece of celery (approx. 150 g), diced
- 2 cloves of garlic
- 2 tbsp tomato paste
- 500 ml red wine
- 500 ml beef stock
- 2 bay leaves
- 4 juniper berries
- 2 sprigs thyme
- 1 sprig rosemary
For the brown sauce
- 1 tbsp butter
- 1 tsp flour (optional, for thickening)
- 1 tsp sugar or 1 tbsp lingonberry jam
For the pan-fried mashed potatoes
- 800 g floury potatoes
- 100 ml milk
- 50 g butter
- Salt and nutmeg
- 2–3 tbsp butter for frying
For the pumpkin
- 400 g Hokkaido or butternut pumpkin, diced
- 1 tbsp olive oil
- Salt and pepper
- Optional: honey and thyme
Preparation
1. Prepare and sear the beef cheeks
Trim the beef cheeks if necessary. Season generously with salt and pepper.
Heat clarified butter in a heavy pot and sear the cheeks on all sides until well browned. Remove and set aside.
2. Build the sauce base
In the same pot, sauté onions, carrots, and celery. Add the garlic.
Stir in the tomato paste and roast for 2–3 minutes until slightly caramelised.
Deglaze with red wine and reduce. Repeat this process three times to create a deep, rich flavour base.
3. Braising
Add the beef stock. Add bay leaves, juniper berries, thyme, and rosemary.
Return the beef cheeks to the pot, cover, and braise for about 3 hours at 150°C in the oven, or 2.5–3 hours gently on the stove.
The cheeks are done when they are very tender.
4. Finish the sauce
Remove the cheeks and keep warm.
Strain the sauce through a fine sieve. Whisk in butter and thicken lightly with flour if desired.
Season with sugar or lingonberries, salt, and pepper.
Pan-fried mashed potatoes
Peel and boil the potatoes, then allow to steam dry. Mash with butter, milk, salt, and nutmeg to a smooth consistency.
Heat butter in a pan and fry the mashed potatoes in small portions until golden and crisp.
Stuffed Pumpkin – perfect side dish
Ingredients (for 4 people)
- 1 small Hokkaido pumpkin per person (or 2 larger ones halved)
For the filling
- 1 small onion, finely diced
- 1 clove garlic, finely chopped
- 150 g cooked rice, couscous, or quinoa
- 80 g diced bacon or butter cubes (for a vegetarian version)
- 50 g Parmesan or Pecorino, finely grated
- 1 tbsp butter
- 2 tbsp cream or crème fraîche
- 1 tsp thyme
- Optional: mushrooms, honey, nutmeg
Preparation
1. Prepare the pumpkin
Preheat the oven to 180°C. Cut a lid off the pumpkin, remove the seeds, and season the inside. Pre-bake the pumpkin for 10 minutes.
2. Prepare the filling
Heat butter. Fry bacon or mushrooms. Add onion and garlic and sauté.
Stir in the rice/couscous/quinoa and mix with cream, thyme, and Parmesan.
Season with salt, pepper, and optionally honey and nutmeg.
3. Fill and bake
Fill the pre-baked pumpkin with the mixture. Replace the lid and bake for 25–35 minutes.
Serving
The pumpkin can be served whole or halved. Perfect pairing:
- Slow-braised beef cheeks
- Rich red wine sauce
- Pan-fried mashed potatoes
The slight sweetness of the pumpkin complements the deep red wine sauce and the tender beef cheeks beautifully.
