High-protein beef cheeks with celeriac purée and root veg

High-protein beef cheeks braised for 2.5 hours in grape juice and stock, with celeriac purée, carrots and parsnips. An alcohol-free dinner for your Christmas menu, with 47 g protein.

At a glance

• Serves 4
• Prep time: 30 min
• Cooking time: 165 min
• Total time: 195 min
• Calories: 543 kcal per serving
• Protein: 47 g
• Fat: 24 g
• Carbs: 28 g

Ingredients

• 800g beef cheeks
• 1 tbsp olive oil
• 2 onions
• 200g carrots
• 150g parsnips
• 2 tbsp tomato purée
• 300ml grape juice
• 2 tbsp balsamic vinegar
• 500ml beef stock
• 1 rosemary sprig
• 800g celeriac
• 100ml milk
• 20g butter
• 1 tsp salt
• 1 pinch of pepper
• 2 bay leaves
• 4 juniper berries
• 1 pinch of nutmeg

Method

You’ll need: oven · casserole dish · stick blender · chopping board · knife · wooden spoon

1. Preheat the oven to 160 °C (140 °C fan). Season the beef cheeks with salt and pepper, brown them all over in the olive oil in a casserole for 6 minutes and take them out.
2. Roughly dice the onions, carrots and parsnips, fry them in the casserole for 5 minutes and stir in the tomato purée for 1 minute.
3. Deglaze with the grape juice and balsamic vinegar, pour in the stock and add the bay leaves, juniper, rosemary and beef cheeks. Braise everything, covered, at 160 °C for 2.5 hours.
4. Peel the celeriac, dice it, cook it in salted water for 20 minutes until soft and blend it with the milk, butter and nutmeg.
5. Take out the beef cheeks, remove the herbs and reduce the sauce with the veg, uncovered, for 10 minutes.
6. Serve the beef cheeks on the celeriac purée and spoon over the veg and sauce.

Good to know

Beef cheeks become so tender during long braising that you can cut them with a fork. Instead of red wine, you use grape juice and a little balsamic vinegar, which give the sauce colour and acidity. The dish tastes even better on the second day.

Swaps

Beef cheeks → beef shoulder in large pieces (same cooking time). Grape juice → cherry juice. Celeriac purée → mashed potato. Milk → oat milk (contains gluten unless labelled gluten-free).

Cooking tips

Ask the butcher to remove the silverskin. The cheeks are done when a fork slides in without resistance; otherwise, braise them for 20 minutes longer.

Storage

Beef cheeks in their sauce keep in the fridge for 3 days or in the freezer for 3 months; the purée for 2 days.

Allergens

Contains celery and milk; gluten-free, no egg or nuts. Suitable for children and in pregnancy.

Frequently asked questions

Can you freeze beef cheeks?

Beef cheeks in their sauce keep in the fridge for 3 days or in the freezer for 3 months; the purée for 2 days.

How long do beef cheeks keep in the fridge?

Beef cheeks in their sauce keep in the fridge for 3 days or in the freezer for 3 months; the purée for 2 days.