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Braised Beef Cheeks with Beer and Mash

Prep: Less than 30 mins
Cook: Over 2 Hrs
Serves: 4


For the beef cheeks


  1. For the beef cheeks place the cheeks in a large bowl with the onions chopped carrot garlic and thyme. Pour over the beer cover & place in the fridge for at least 12 Hrs but preferably overnight.
  2. Preheat the oven to Gas 2.
  3. Lift the beef cheeks out from the vegetables pat dry then season with salt and pepper. Reserve the marinade.
  4. Heat a large casserole or ovenproof pan until hot add the olive oil & a knob of the butter. When foaming add the beef cheeks 2 at a time and fry on each side until browned. Remove and set aside.
  5. Return the beef to the pan with the reserved marinade and add the beef stock.
  6. Bring to a simmer then cover with a lid leaving the lid slightly ajar so you have a 1cm / ½in gap at the side. Cook in the oven for 4 to 5 Hrs.
  7. Meanwhile put the whole carrots star anise 100g / 3½oz of the butter & the sugar into a pan and add enough water to just cover. Set on a low heat and cook for 20 to 30 mins or until the carrots are tender and glazed.
  8. Remove the casserole from the oven and strain the sauce into a saucepan then place over the heat and cook until the volume of liquid has reduced and is thick enough to just coat the back of a spoon.
  9. Whisk in the remaining butter until the sauce is shiny. Season with sea salt & pepper to taste.
  10. Serves with the Mash.

List of all Recipes

Weeping Lamb with Boulangere Potatoes and Mint Sauce

A tasty way to cook a leg of Welsh lamb.


Oxtail Stew

Stew with oxtail.


Pot au Feu

Recipe featuring beef brisket and ox tongue.


Braised Beef Cheeks with Beer and Mash

Tasty stew with braised beef cheeks.


Contact Details

Siop Fferm Dolwen
Dolwen Farm Shop
Cefn Fran
North Wales
LL22 8NH

tel : 01492 680209
e-mail : click here to e-mail info at dolwenfarmshop.co.uk