Jul 14 2026
Restaurants›L’ Orange›Beef Cheek Recipe

Beef Cheek Recipe

Inspired by L’ Orange
Time4h
Serves4

braised, potato purée, red wine sauce, onions, mushrooms, turnips, herbs

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Vegetables

Liquid Ingredients

Herbs and Seasoning

Potato Purée

Method

Preparing the Beef Cheeks

  1. 1

    Seasoning

    Sprinkle salt and black pepper over the beef cheeks, ensuring they are coated evenly.

  2. 2

    Searing

    In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Add the seasoned beef cheeks and sear until browned on all sides, about 5-7 minutes. Remove and set aside.

Cooking the Vegetables

  1. 3

    Sautéing Onions and Garlic

    In the same pot, add diced onions and minced garlic. Sauté until onions are translucent, about 3-4 minutes.

  2. 4

    Adding Mushrooms and Turnips

    Add chopped mushrooms and diced turnips to the pot. Cook for an additional 5 minutes until softened.

Braising the Beef Cheeks

  1. 5

    Deglazing

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow to simmer for 5 minutes.

  2. 6

    Adding Liquid and Herbs

    Return the beef cheeks to the pot along with beef broth, thyme, and rosemary. Bring to a boil.

  3. 7

    Braising

    Reduce heat to low, cover, and let simmer for 2-3 hours until the beef is tender.

Preparing Potato Purée

  1. 8

    Cooking Potatoes

    Peel and chop potatoes into even pieces. Boil in salted water until tender, about 15-20 minutes.

  2. 9

    Mashing

    Drain the potatoes and return to the pot. Add butter and cream, then mash until smooth and creamy. Season with salt to taste.

Final Assembly

  1. 10

    Plating

    On a plate, create a bed of potato purée. Top with the braised beef cheeks and spoon over the red wine sauce. Garnish with fresh herbs if desired.

More from L’ Orange