The warm hearty dish is perfect for those cooler nights. 


  • Braised cheeks 

  • 2 beef cheeks, fully trimmed

  • 2 garlic cloves, crushed

  • 1 bay leaf

  • 1 small bunch thyme

  • 500ml/18floz Riggwelter beer

  • 2 tbsp vegetable oil

  • 2l/3½pt beef stock

  • 1 beef stock cube

  • sea salt and freshly ground black pepper

  • Garnish 

  • 2 small white onions, peeled

  • 500ml/18floz Riggwelter beer

  • 4 sticks of salsify, washed

  • 1 lemon, halved

  • 50g/2oz butter

  • Pearl barley risotto 

  • 2 garlic cloves, lightly crushed

  • 200g/7oz pearl barley, soaked in cold water for 1 hour then drained

  • 1l/1¾ pt chicken stock

  • 100g/3½ oz flat leaf parsley, roughly chopped

  • 100ml/3½ fl oz double cream

  • 25g/1oz parmesan, finely grated

  • sea salt and freshly ground black pepper


  • Braised cheeks:

  • 1.

    Put the beef cheeks into a large bowl then add the garlic, bay leaf and thyme and pour the beer over the top. Cover and place into the fridge to marinade for at least 6 hours, if not overnight.

  • 2.

    Preheat the oven to 150C/300F/Gas 2.

  • 3.

    Lift the cheeks out of the marinade and cut in half. Heat an ovenproof casserole dish until hot, add the vegetable oil and cheeks and fry on each side until dark brown. Pour in the reserved marinade and the beef stock and bring to a simmer

  • 4.

    Cover with foil then place in the oven and braise gently for 6 hours until the cheeks are very tender and the liquid has reduced and thickened – this is a great one for the slow cooker, set on low for 12 hours or overnight.

  • 5.

    Lift the cheeks out of the sauce and set aside, then return the pan with the sauce to the heat and bring to the boil over a medium heat. Cook until the sauce has thickened enough to coat the back of a spoon then season well.

  • 6.

    Return the beef cheeks to the thickened sauce and coat well and warm through until ready to serve.

  • Garnish:

  • 1.

    Pour the onions and beer into a small saucepan, bring to the boil then simmer gently for 45 minutes until tender all the way through.

  • 2.

    Leave to cool in the beer while you prepare the salsify. Peel the salsify and cut into batons 5cm/2” long, one at a time then drop straight away into a bowl filled with the halved lemons and cold water.

  • 3.

    Place a pan of water onto boil, add the salsify and squeeze of the lemon and simmer for 8-10 minutes until just tender – you can check with the tip of a knife to see if it is tender. Drain and set aside until ready to serve.

  • 4.

    Heat a frying pan until hot, add the butter and when it’s foaming, add the halved onions and fry until just golden brown then add the salsify and fry until browned.

  • Risotto:

  • 1.

    Put the garlic, barley and enough chicken stock to just cover the barley, into a saucepan and bring to a simmer.

  • 2.

    Cook for 10-12 minutes until the barley is tender

  • 3.

    While the barley cooks, put the parsley and 125ml/4 ½ floz of the chicken stock into a blender and blitz to a very fine puree – this will take a good while.

  • 4.

    Add the parlsey puree to the cooked barley, then add the cream and parmesan and heat through. Check the seasoning then remove from the heat – you want to keep it green.

  • To serve:

  • 1.

    Spoon some of the barley risotto in the centre of the plate. Place a beef cheek in the centre of the risotto, then separate out the petals of the onion and scatter a few around. Add the salsify around the edge then crumble a tiny bit of beef stock cube on top of the beef cheek.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 910kj
  • Fat Total 39g
  • Saturated Fat 17g
  • Protein 53g
  • Carbohydrate 74g
  • Sugar 10g
  • Sodium 3058mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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