| Portions |
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| Serves 6 |
Ingredients
Stout-Braised Beef Cheeks:
- 1.4 kg (3 lb) beef cheeks, approximately 4 large cheeks, trimmed
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup all-purpose flour
- 45 mL (3 tbsp) olive oil, divided
- 1 large yellow onion, chopped
- 30 mL (2 tbsp) tomato paste
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 bay leaves
- 375 mL (1½ cups) stout beer
- 500 mL (2 cups) beef stock
- 30 mL (2 tbsp) Worcestershire sauce
- 450 g (1 lb) cremini mushrooms, cleaned and halved
Stilton Mashed Potatoes:
- 1.6 kg (3½ lb) yellow potatoes, peeled and cut into even-sized pieces
- 150 g (5¼ oz) Stilton cheese, crumbled, plus additional for topping
- 115 g (½ cup) unsalted butter, cubed
- 125 mL (½ cup) 35% whipping cream, warmed
- 2 large egg yolks
- Kosher salt and freshly ground black pepper, to taste
Directions
- Preheat the oven to 165°C (325°F).
- Season the beef cheeks generously with salt and freshly ground black pepper. Lightly dredge in the flour, shaking off any excess.
- Heat 15 mL (1 tbsp) olive oil in a large, heavy-bottomed skillet over medium-high heat. Working in batches to avoid overcrowding, sear the beef cheeks on all sides until deeply browned, approximately 3–4 minutes per side. Transfer the browned cheeks to a 23 × 33 cm (9 × 13-inch) baking dish.
- In the same skillet, add the chopped onion and cook for 3–5 minutes, stirring occasionally, until softened and translucent. Add the tomato paste and continue cooking for 2–3 minutes, allowing it to caramelize slightly.
- Add the thyme, rosemary and bay leaves. Cook for an additional minute until fragrant. Pour in the stout beer, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Add the beef stock and Worcestershire sauce and bring to a boil.
- Carefully pour the hot braising liquid and aromatics over the beef cheeks. Cover the baking dish with a layer of parchment paper, followed by a tightly sealed layer of aluminum foil.
- Transfer to the preheated oven and braise for 3–3½ hours, or until the beef cheeks are very tender and can be easily pulled apart with a fork.
- Remove from the oven and allow to cool slightly. Discard the herb stems and bay leaves. Gently break the beef cheeks into large, rustic pieces, keeping them in the braising liquid. If the liquid is particularly thin, transfer it to a saucepan and simmer until reduced to a rich, gravy-like consistency before returning it to the beef.
- Heat the remaining 30 mL (2 tbsp) olive oil in a large skillet over medium-high heat. Add the cremini mushrooms and cook for 8–10 minutes, stirring occasionally, until deeply browned and their released moisture has evaporated. Season lightly with salt and pepper, then fold the mushrooms into the braised beef mixture.
- Meanwhile, place the potatoes in a large pot and cover with cold, generously salted water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 15–20 minutes, or until the potatoes are completely tender when pierced with a knife.
- Drain the potatoes thoroughly and return them to the warm pot. Allow to steam-dry for approximately 5 minutes to remove excess moisture. Pass the potatoes through a potato ricer into a large mixing bowl.
- Add the crumbled Stilton, butter and warmed cream. Gently fold in the egg yolks. Season to taste with salt and pepper.
- Increase the oven temperature to 200°C (400°F). Spread the beef and mushroom filling evenly in the baking dish. Spoon the Stilton mashed potatoes over the filling, spreading gently to cover the surface completely. Using the tines of a fork, create decorative ridges across the potatoes to encourage browning and crisp edges.
- Crumble a little additional Stilton over the top. Transfer to the oven and bake uncovered for 30–40 minutes, or until the filling is bubbling around the edges and the mashed potatoes are golden brown and lightly crisp.
- Remove from the oven and allow to rest for 10 minutes before serving.