Braised beef cheeks with quince, bay, cinnamon and olive oil mash

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4

By Ben Tish

Ingredients

  • 4 small beef cheeks, trimmed
  • 500ml/18fl oz red wine
  • 3 bay leaves
  • 2 garlic cloves, crushed
  • 4 shallots, halved
  • 1 tbsp olive oil
  • 700ml/1¼ pint good beef stock
  • 1 stick cinnamon
  • 3 cloves
  • 55g/2oz honey
  • ½ orange, finely grated zest only
  • 1 quince, peeled, cored and quartered
  • sea salt and freshly ground black pepper

For the mash

  • 2 large Desirée potatoes, peeled and cut into even chunks
  • 75ml/2½fl oz double cream
  • 20g/¾oz unsalted butter, cubed
  • 100ml/3½fl oz Arbequina or other fresh, grassy olive oil
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