Our Events Co-ordinator Susie's other half, Jamie Thickett is a head chef who learnt his trade in Scarborough, then spent 10 years working in a variety of restaurants, gastropubs and hotels in London. Thankfully for us, he and Susie relocated back to Yorkshire a couple of years ago and Jamie has created this special Valentine's supper dish using Shepherd's Watch beer.
Shepherd’s Watch Braised Beef Cheeks with Stock Pot Carrots, Potato and Celeriac Mash and Steamed Broccoli
Shepherds Watch is a rich dark ale that adds body and depth of flavour to the beef, similar to when red wine is used in casseroles. Beef cheeks are a superb cut for slow cooking, resulting in melt in the mouth meat and a rich sauce. Most butchers will be able to source beef cheeks, but if you can’t get hold of them, then substitute with shin or ox-tail. Carrots cooked in the beef will take on lots of flavour and the celeriac adds another dimension to the mash. Accompany with steamed broccoli or your favourite seasonal greens. This is a great dish to cook ahead of time, and would even benefit from a night in the fridge to allow the flavours to develop.
Makes enough for 2 people, with some leftovers!
500g beef cheeks - trimmed of any sinew and cut into 4 pieces
2 tablespoons of plain flour
1 bottle of Wold Top Shepherd’s Watch
1 large onion - finely diced
2 medium carrots - peeled and cut in half lengthways
1 beef stock cube or stock pot
2 cloves of garlic - peeled and crushed
1 teaspoon of Dijon mustard
1 tablespoon of tomato puree
2 tablespoons of soy sauce
1 tablespoon of redcurrant jelly
2 bay leaves
Salt and pepper to season
2 large potatoes
1 small celeriac
50ml double cream (optional)
Salt and pepper to season
Broccoli, or seasonal greens of your choice
- Heat the oven to 140°C (Gas Mark 1).
- Place the plain flour in a bowl, add a good amount of salt and pepper and mix. Coat the beef cheeks in the flour.
- On the hob, using a heavy-based, ovenproof casserole dish, heat 3 tablespoons of cooking oil over a medium-high heat and add the beef cheeks. Cook until browned and then turn over. Continue to brown the cheeks on all sides and then set aside.
- Turn the heat down slightly, and in the same pan, add 2 more tablespoons of cooking oil, then add the diced onion. Cook for 5-6 minutes until softened and translucent.
- Add the carrots, mustard, tomato puree, soy sauce and bay leaves and cook for 2 minutes.
- Add the beef cheeks back into the pan, raise the temperature and pour in two thirds of a bottle of Wold Top Shepherd’s Watch. Pour the rest of the bottle in a glass and drink! Bring to a boil and reduce the liquid by two thirds - this stage is important to intensify the flavour and reduce the bitterness.
- Next, add the stock cube and enough water to just cover the beef. Bring back to the boil, cover and then place in the oven. Slow cook for 3-3.5 hours, or until the meat is very tender.
- Meanwhile, peel and chop the potato and celeriac into even-sized pieces and place in a pan of salted water. Cook for around 40 minutes, drain and mash. Stir in 75g of diced butter and 50ml of double cream.
- Remove the casserole from the oven, set aside the beef and carrots, then return the sauce to a medium-high heat on the hob. Bring to the boil and reduce until it reaches a light gravy consistency.
- Add the beef and carrots back into the sauce, and briefly reheat, serve with the warmed mash and cooked seasonal greens.
Be inspired by Jamie's recipes on Instagram.
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