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HOW TO Easy weekend dinners: Beef cheeks with sesame mashed potato


Beef cheeks with sesame mashed potato

Beef cheeks with sesame mashed potato

Beef cheeks with sesame mashed potato



  • 2 tbsp olive oil
  • 1.2kg beef cheeks
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 2 tbsp gluten-free flour
  • 200ml red wine
  • 800ml beef stock
  • 3 tbsp fresh herbs
  • 6 potatoes, peeled and cut into chunks
  • 50ml cream
  • 25g butter
  • Sesame oil
  • Salt and pepper


  1. Preheat the oven to 150C. Heat the olive oil in a large sauté pan and quickly brown off the meat in batches. Season each batch well. Transfer the meat to a casserole dish.
  2. In the sauté pan, add the onions and garlic, and sauté for 2 minutes to colour. Sprinkle the gluten-free flour and toss to coat the vegetables. Add the wine to the pan and simmer for 2 minutes, stirring to lift any colouration and flavour attached to the sauté pan. Transfer the liquid to the casserole with the beef. Cover the beef with the stock, herbs and a tight-fitting lid. Place in the oven and leave to cook for approximately 3-3½ hours.
  3. Don't forget to take the dish out of the oven every so often (perhaps every 50 minutes to 1 hour) and check that the liquid has not fully evaporated off. Add a little more beef stock if necessary.
  4. Meanwhile, place the potatoes in a pan of water and bring to the boil. Cook for 20-25 minutes until softened, then strain to remove excess water. Mash the potatoes and pour in the potatoes nice and creamy; add some
  5. Place meat and some sauce on to the plate over some mashed potato.