THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
BRAISED BEEF CHEEKS WITH BEER
METHOD
INGREDIENTS
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4 beef cheeks
2 onions roughly
chopped
2 carrots cut into chunks
1 bulb of garlic in half
3 sprigs of thyme
2 x 500ml / 18fl oz
Brimstage Trappers
hatsea
36 wirrallife.com
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Sea salt and freshly
ground black pepper
2 tbsp olive oil
150g/5½ oz butter
750 ml/1¼ pint beef
stock
50g /1¾ oz caster sugar
1. Place the beef cheeks in a large bowl with the onions,
chopped carrot, garlic and thyme.
2. Pour over the beer, cover and place in the fridge for 12
hours, or overnight.
3. Preheat the oven 150 o c/Gas2.
4. Lift the beef cheeks out from the vegetables, pat dry then
season with salt and pepper. Reserve the marinade.
5. Heat a large casserole or ovenproof pan until hot, add
the olive oil and knob of the butter, when foaming add
the beef cheeks two at a time and fry on each side until
browned, remove and set aside.
6. Return the beef to the pan with the reserved marinade
and add the beef stock.
7. Bring to the simmer, cover with a lid, leaving the lid
slightly ajar so you have a gap at the side. Cook in the over
for 4-5 hours.
8. Remove the casserole from the oven and strain the sauce
into a saucepan then place over the heat and cook until
the volume of liquid has reduced and is thick enough to
coat the back of a spoon.
9. Whisk in the remaining butter until the sauce is shiny.
10. Season with sea salt and freshly ground black pepper to
taste and enjoy!