Braised Scotch Beef Cheek, Roast Jerusalem Artichokes by Brian Maule

Quality Meat Scotland


Standard Supplier 13th March 2014
Quality Meat Scotland


Standard Supplier

Braised Scotch Beef Cheek, Roast Jerusalem Artichokes by Brian Maule

As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Serves 4. In association with Quality Meat Scotland. Photography by Guy Hinks


  • Serves 4
  • 4x Scotch Beef Cheeks
  • 1x carrot
  • 2x Onion
  • 1x Garlic head
  • 1 stick of celery
  • 1 Sprig of Thyme
  • Butter
  • 2L Beef Stock
  • Red wine reduction
  • 6-8 Jerusalem Artichokes
  • 50g Parsley
  • 50g Rock Salt
  • 100ml White wine vinegar
  • 4 Banana Shallots
  • Duck Fat
  • 1x Tablespoon sugar
  • 1 packet wild mushrooms


Starting with the Scotch Beef cheeks. Make sure all the fat and sinews are off, and then cut into 3 even sized pieces.
Heat up a large pot, season cheeks then, fry really well getting a good colour all over.
While Scotch Beef is in the pan peel onions and carrots, chop roughly, same with the celery. Cut garlic in half. Take Scotch Beef out the pan and into a pot, add thyme and stock.
Bring to the boil, put greaseproof or tin foil on top, put in oven at 150°C for 2 – 2 ½ hours. When cooked all the way through take out of stock, pass stock through a fine sieve then put back onto reduce, add red wine reduction, reduce and season.
Peel artichokes, putting them into white wine vinegar and salt a little water. Put a pot of boiling water on and take artichokes out of vinegar and put into the pot of boiling water. Once water comes back to the boil check seasoning then add salt to taste.
Cook for roughly 5 minutes, when cooked take out fry lightly in olive oil, and a little butter getting a nice golden colour. Chop parsley add to artichokes just before serving.
Peel shallots put into duck fat and cook slowly for about an hour. When cooked take out of the duck fat and then fry all over until a nice golden colour.
Cut wild mushrooms into even sized pieces, wash them, fry lightly in olive oil, season to taste.
When reheating the beef cheeks, put in a small pan with a little sauce. Place in oven glazing the beef all over, getting a nice even shine on the cheeks.
Put cheeks on plate, artichokes in a heap with mushrooms on top and shallots at the side. Sauce over.

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