Beef Cheek Recipe

Season and Sear

Pat beef cheeks dry and season evenly with 2 tsp salt and 1 tsp pepper. Lightly dust each cheek with the flour, shaking off excess. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add 3 tbsp olive oil. When oil is shimmering, sear the cheeks 3–4 minutes per side until deeply browned. Remove and set aside.

Sweat Mirepoix

Reduce heat to medium, add chopped onion, carrot and celery to the same pot. Cook, stirring, until softened and starting to brown, about 6–8 minutes. Add smashed garlic and 2 tbsp tomato paste; cook 1–2 minutes to deepen the paste.

Deglaze and Braise

Pour in 300 ml red wine to deglaze, scraping up browned bits. Reduce wine by half (~5 minutes). Return beef cheeks to the pot, add beef stock (800 ml) until cheeks are mostly submerged, then add bay leaves and thyme. Bring to a gentle simmer, cover, then transfer to a 160°C (320°F) oven or keep on very low stove simmer. Cook until fork-tender, about 2.5–3 hours. When done, remove cheeks and keep warm. Strain braising liquid into a saucepan, skim fat, then reduce over medium heat until slightly thickened (about 10–15 minutes). Adjust seasoning; shred or slice cheeks into large pieces before plating.

Bring a large pot of water to a rolling boil and add 2 tbsp salt. Cook 400 g paccheri until just al dente according to package instructions (usually 10–12 minutes for dried). Reserve 1 cup (240 ml) pasta cooking water, then drain. Toss paccheri with 1 tbsp olive oil to prevent sticking and keep warm. Reheat gently with a splash of reserved pasta water when assembling if needed.

Preheat oven to 200°C (400°F). Toss the halved onions with 2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper. Place cut-side-up on a baking sheet lined with parchment and roast until caramelized and tender, about 35–40 minutes. Remove; keep warm. Reserve some roasted onion slices for garnish and chop remaining for incorporation into plating.

Prick the whole eggplant with a fork a few times and roast over a grill or in a 220°C (430°F) oven on a baking sheet until skin is charred and flesh is very soft, about 25–35 minutes. Let cool slightly, then scoop out flesh into a blender or food processor. Add 1 garlic clove, 1 tsp lemon juice, 60 ml olive oil, 1 tsp salt and 2 tbsp water. Blend until very smooth and airy, adding additional water 1 tsp at a time if needed to reach a smooth emulsion consistency. Taste and adjust seasoning. Keep warm or at room temperature.

In a small saucepan over medium heat, melt 80 g unsalted butter. Continue cooking, swirling pan occasionally, until the butter foams and then the milk solids turn golden-brown and emit a nutty aroma (beurre noisette). Remove from heat, stir in 1 tsp lemon juice and 1/4 tsp salt. Keep warm; do not let it burn.

Warm a shallow serving bowl. Spoon a pool (about 2–3 tbsp) of eggplant emulsion in the center. Arrange a portion of paccheri (around 100 g cooked per serving) on top of the emulsion. Place shredded or halved pieces of braised beef cheek over the pasta (about 150–200 g braised cheek per serving). Spoon 1–2 ladlefuls of the reduced braising jus around the pasta for moisture and flavor.

Nest roasted onion halves or slices beside the beef/pasta. Drizzle 1–2 tbsp beurre noisette over the beef and pasta, allowing the nutty butter to highlight flavors. Finish with thin shavings of fresh black truffle (about 3–4 g per plate) or a light drizzle of truffle oil if using. Sprinkle finely chopped parsley and a few microgreens for freshness.

Serve immediately, offering additional reduced jus and truffle on the side.