Ginger-vanilla Braised Wagyu Beef Cheeks Recipe
Cipollini onions, sherry mushrooms, creamy mashed crispy leeks and fresh chives
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.
Pastas & Entrees
Method
Pastas & Entrees
- 1
Pat Wagyu beef cheeks dry with paper towels. Season generously with kosher salt and freshly ground black pepper.
- 2
Heat a heavy-bottomed Dutch oven over medium-high heat and add 2 tablespoons neutral oil. Sear the beef cheeks in batches until deeply browned on all sides. Remove to a plate and set aside.
- 3
- 4
Add grated ginger and vanilla seeds, cooking 1-2 minutes more to bloom the aromatics.
- 5
Pour in the dry sherry to deglaze, scraping up browned bits. Let the sherry reduce by half.
- 6
- 7
Pour in beef stock, add thyme and bay leaves. Bring to a simmer, then cover and braise in a 325°F (165°C) oven until the beef is fork-tender, about 2.5 to 3 hours.
- 8
Remove beef cheeks and set aside. Strain and reduce the braising liquid on the stove for a glossy sauce. Keep warm.
- 9
Prepare the leek-potato mash: Peel and cut potatoes into chunks. Boil in salted water until very tender.
- 10
Rinse and chop leeks; simmer in salted water until tender. Drain well.
- 11
Mash potatoes with the leeks, add 120 ml heavy cream and 4 tablespoons butter; season with salt and pepper to taste.
- 12
In a separate skillet, cut the leek greens into thin strips and fry in 1 tablespoon olive oil until crisp; drain on paper towels.
- 13
To serve, spoon a generous bed of leek-potato mash on each plate, nestle the wagyu beef cheeks on top, and spoon the braising sauce over. Scatter crispy leek strips and chopped chives for garnish.
