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Braised beef cheek, celeriac and potato rosti

Braised beef cheek, celeriac and potato rosti

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The beef cheeks are marinated overnight, but it is definitely worth the wait!

Braised beef cheek


4 beef cheeks

500ml Essential Cuisine signature beef jus

500ml Essential Cuisine signature reduced chicken stock

250ml red wine

1 carrot, peeled and chopped

1 onion, peeled and chopped

½ leek, washed and chopped

4 cloves garlic

2 celery sticks, peeled and chopped



Marinade the cheeks in the wine, herbs and the vegetables overnight.

Remove from the marinade and seal in a hot pan.

Place in an ovenproof dish.

In the same pan, fry the vegetables until starting to colour.

Add to the pot.

Again, in the same pot, reduce the wine by two thirds. Add the stocks and bring to a simmer.

Pour over the cheeks and the vegetables.

Cover with a lid and braise in the oven 3-4 hours 170°C until the cheeks are soft.

Remove the cheeks and set aside, strain and dispose of the vegetables.

Reduce the sauce to the correct consistency and set aside.

Potato rosti and pork airbag


1 baking potato

20g butter

20g Sosa pork airbag granet 

10g flat parsley, chopped


On a Japanese vegetable slice, turn the potato into spaghetti.

In a hot pan, make a large lattice circle and cook for 2 minutes until starting to colour.

Add a little butter and colour a bit more.

Flip over and repeat on the other side.

Set aside until needed.

Fry the airbag in a deep fryer.

Dry on kitchen cloth and mix with the parsley.

Celeriac espuma and sticks


1 celeriac, peeled

500ml milk

50g horseradish

25g Sosa pro espuma hot

20g butter


Slice the celeriac into 1cm slices.

Cut these into 6cm long matchsticks.

Cook in a little milk until soft. Refresh and set aside.

Using the trimmings from the celeriac, cover with milk in a pan and cook until soft.

Blend until smooth, adding the butter, horseradish and a little milk if needed.

Check the seasoning and correct if needed. 

Weigh out and add 25g espuma to 500g mix.

Pour into espuma gun, double charge and set aside in a bain marie at 60°C.



Reheat the cheeks in the sauce. 

Fry the celeriac sticks in a little butter and stack in the centre of a plate. 

Add the cheek on top.

Squirt the espuma in a couple of dots around. 

Place the rosti on top of the cheek and spoon the pork airbag on top. 

Garnish with seasonal vegetables and pour the sauce around.

Recipe courtesy of Robin Dudley at Essential Cuisine

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