Beef cheeks Moriarty

Photo Mark Moriarty

Beef Cheeks Braised in Stout, Potato Mousseline

Try this recipe that honours traditional Irish cuisine, but with a modern update by chef Mark Moriarty of two-Michelin-star restaurant The Greenhouse in Dublin. Celebrate fresh Irish ingredients with this dish of warm, hearty, deliciousness.

16 March, 2021
Average: 4 (2 votes)

serves for

2

ingredients

Beef cheeks
2, trimmed and sinew removed
Onion
2 halved
Garlic
2 cloves, crushed
Carrots
1, roughly chopped
Button Mushrooms
6
Tarragon
1 sprig
Butter
20g
Guinness
500ml
Orange Juice
100ml, fresh
Beef Stock
1.5 L, reduced, or beef demi glace
For the garnish
Onion
20g, crispy
Chives
20g, chopped
Horseradish
20g
For mash
Floury potatoes
6
Kosher Salt
100g
Irish Cream
200ml
Irish milk
200ml
Irish butter
500g

Method

For the cheeks

Step 01

Beef cheeks

Photo Mark Moriarty

Heat a heavy-based cast iron pot, add some oil and begin to brown the beef cheeks all over.

Step 02

Beef cheeks

Photo Mark Moriarty

Now add the onion, garlic, carrots and mushrooms, allow to colour.

Step 03

Beef cheeks

Photo Mark Moriarty

Add the butter to increase the browning of the meat, the more colour achieved here, the better the final flavour of the braise.

Step 04

Beef cheek

Photo Mark Moriarty

Drain off any excess fat, then add the Guinness and orange juice, reduce by half. Now add the demi-glace and tarragon. Make sure the cheeks are completely covered. Place a lid on the pot.

Step 05

Beef cheek

Photo Mark Moriarty

Cook in a preheated oven at 130c for 2 hours until tender.

Step 06

Beef cheeks

Photo Mark Moriarty

Remove the cheeks from the braise, pass the liquid into a separate pan.

Step 07

Beef cheek

Photo Mark Moriarty

Add the cheeks to this pan and reduce the stock over high heat, basting the cheeks until a thick sticky glaze is achieved.

Step 08

Beef cheeks

Photo Mark Moriarty

Finish the glazed cheeks by adding Maldon salt, crispy onion, chives and grated horseradish.

Step 09

Beef cheeks

Photo Mark Moriarty

For the mash

Place the potatoes on a bed of salt on a tray. Bake at 200c for 1 hour in a preheated oven.

Step 10

beef cheeks

Photo Mark Moriarty

Add the milk and cream together and heat in a small saucepan.

Step 11

Beef cheek

Photo Mark Moriarty

Remove the potatoes from the oven, cut in half and press through a fine sieve or potato mouli, leaving the skins behind.

Step 12

Beef cheeks

Photo Mark Moriarty

Place the potato pulp in a pot on the heat and add the cream/milk in stages. Finally, add the diced cold butter until a shiny mash is achieved.

Step 13

Beef cheeks

Photo Mark Moriarty

Season and serve warm.