Recipe Details
Title B-Braised beef cheeks with beer and mash
Author James Martin
Portions 4
Created 16th February 2015 09:36 am
Weight (Per Portion)

One portion of this dish weighs approximately 1,024.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Onions, raw2 Medium
Carrots5 Medium
Garlic1 Bulb/Head
Thyme, fresh10 Gram
Beer, regular, all1 Litre
Salt, sea1 Pinch
Pepper, black1 Pinch
Oil, olive2 Tablespoon
Butter, unsalted150 Gram
Stock, beef, liquid750 Millilitre
Star Anise5 Unit
Sugar, caster50 Gram
Potato, Maris Piper, raw1 Kilogram
Butter, unsalted150 Gram
Milk, full fat, average150 Millilitre
Salt, table1 Pinch
Pepper, black1 Pinch
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 1,104
Protein 26.39%
Other Carbohydrate 37.18%
Sugar 28.81%
Fat Saturated 203.14%
Fat Unsaturated 50.35%
Fiber 32.35%
Sodium 34.11%
Salt 36.05%
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Recipe Method
1. Preheat the oven to 150C/300F/Gas Mark 2. 2. For the beef cheeks, place the cheeks in a large bowl with the roughly chopped onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably overnight. 3. Lift the beef cheeks out from the vegetables, pat dry and season with salt and pepper. Reserve the marinade. 4. Heat a large casserole or ovenproof pan until hot.
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