Like most people who love to cook, acts of service is my love language.
Making a hearty meal for the people that I love is my most common way of showing just how much I care. And like most - it is definitely a trait that I learnt from my Mum…
She has this incredible habit of baking a cake for everyone she cares for - I grew up helping her bake for all the people in her office, whether it be their birthday, retirement, quite literally any milestone and even their kids’ (!!!) birthdays.
She has never accepted money for her creations, just seeing their reaction and knowing the joy she brought to them was more than enough.
In some ways I suppose I do the same…but more so with savoury dishes instead of sweet ones.
So when it comes to Valentine’s Day, you’ll almost always find me in the kitchen cooking something low and slow like this: Braised Beef Cheeks.
It has to be one of the best dinners to show that special person just how much you love them. It screams warmth, comfort and literally melts in your mouth.
Although it’s similar to braised short rib, in my opinion, it’s even better. Softer, more decadent - and it exceeded every expectation I had. Not only that, but
it was far easier to make than I ever imagined.
Where does one source Beef Cheeks?
When it comes to buying beef cheeks, it might be harder than you imagine. You can’t really find them in a general supermarket, the only one I know of that sells them is Morrisons. However, they tend to have very limited stock at any given point, I couldn’t get them from any Morrisons within a 10 mile radius, so not the most reliable. Your best bet is to call up the butchers in your area and ask them if they have any or if they know of any butchers around you that do. Chances are they will know of somewhere.
How to get it pink in the middle.
A key to getting the beef cheeks tender yet also pink blushed in the centre is to keep the cooking temperature low. You never want the liquid bubbling hard when the beef cheeks are submerged. A visual cue to look for is only the edges of the pot to be simmering away, they centre can have a couple bubbles but not simmering.
When it comes to searing the beef cheeks at the very beginning, you want to take your time here. Have patience to build up a deep thick crust on both sides, it helps lock in the juices and the mallard reaction adds a key flavour the the base of the pot which will lift during the cooking process. If you have it, beef tallow would be the best oil to fry them in.
The thing that you might look at in the recipe and think, that can’t be right, is the addition of anchovy. I know I know, it’s usually only used with lamb dishes - but if you have it, add it! Promise, it will not make the meal fishy or taste like anchovy but it will add a background depth and boost the savouriness of the entire meal.
And lastly! If you want the best creamy smooth mash, you should buy a potato ricer! I recently got one from amazon for £18 or something like that, and in all honestly I can’t stop wanting to use it. It makes your mash unbeatable! I’m not a single use utensil fan, but this is my exception.
The Tools I used
Braised Beef Cheeks
Ingredients
Serves: 2- 4
Olive Oil
2 Ox Cheeks
Salt
