Beef Cheeks with Cauliflower Puree by Pedro Ximenez

Beef Cheeks with Cauliflower Puree by Pedro Ximenez

If you know how to prepare beef cheeks properly, they are an exceptionally delectable cut of beef, despite the fact that they are not among the most common cuts of beef. We are pleased to share with you Pedro Ximenez’s scrumptious recipe, which was first printed in his book Movida: Spanish Culinary Adventures.

A great dish may be made by combining all of the ingredients with a smooth cauliflower puree.

Beef Cheeks with Pedro Ximenez


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1.5-kilogramme beef cheeks
125 ml olive oil
3 carrots, chopped approximately
1 bulb garlic
500 millilitres of Pedro Ximenez sherry 1 brown onion
3 bay leaves in total
3 tablespoons of freshly picked thyme leaves
1 cauliflower head 185 millilitres of cream
40 g butter


How to cook Beef Cheeks

Remove any sinew and silver skin from the beef cheeks before trimming them to make them seem neater. To taste with care.

  • In a big saucepan with a heavy bottom, bring half of the olive oil to a high temperature. Remove the beef cheeks from the pan after browning them for two minutes on each side, or until they reach the desired level of golden colour.
  • Sauté the carrot, garlic, and onion over high heat for 12 to 15 minutes, or until they are well browned, after which add the rest of the olive oil that was reserved. Mix in the sherry, the wine, the bay leaves, the thyme, the sea salt, and two cups and seventeen ounces of water. After lowering the temperature to its lowest possible setting, add the beef cheeks, cover, and continue cooking for three to four hours, or until the cheeks start to come apart.
  • In the meantime, place the cauliflower, cream, and butter in a saucepan. Season with salt to taste, then cover and simmer the mixture over low heat for about 35 minutes, or until the cauliflower is very soft. Put the cauliflower mixture in a blender, and run it through the machine until it’s completely smooth. Make sure the puree stays heated.
  • At this point, the sauce that was made from the beef cheeks should be reduced to a glaze-like consistency. If there is still room for more reduction, take the cheeks out of the pan, cover them with foil to keep them warm, and continue to cook the sauce over high heat until it is reduced to the desired consistency. After straining the sauce through a fine strainer, return it to the pan it was cooked in. If required, gently reheat the cheeks in the sauce.
  • Plate the cheeks together with their sauce and place the cauliflower puree on the side. Warm plates are recommended.

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