Coast & Hearth
Slow-Cooked Beef Cheek Broth with Timut Pepper & Spring Vegetables
This elegant dish pairs the rich, melt-in-the-mouth texture of slow-braised beef cheeks with a light, aromatic broth infused with the unique grapefruit notes of Timut pepper. Crisp garden vegetables and a touch of verjus provide a vibrant, acidic balance to this sophisticated yet comforting plate.
- Prep
- 45 min
- Cook
- 240 min
- Serves
- 4
- Level
- Medium
- Per serving
- 425 kcal
Method
Season the beef cheeks generously with salt. Heat oil in a heavy-based Dutch oven over medium-high heat (approx. 160°C). Sear the cheeks for 3-4 minutes per side until a deep mahogany crust forms. Remove and set aside.
In the same pot, sweat the shallots, diced carrot, and celery until softened. Deglaze with the verjus, scraping the bottom of the pan to release the fond. Return the beef to the pot and pour over the beef broth.
Cover with a cartouche (a circle of parchment paper) and a tight lid. Place in a preheated oven at 95°C (200°F) for 4 hours, or until the meat is completely tender and yielding to a fork. If using a slow cooker, cook on 'Low' for 8 hours.
Remove the meat carefully and set aside to rest. Strain the braising liquid through a fine-mesh sieve or muslin cloth into a clean saucepan. Discard the spent vegetables.
Bring the strained liquid to a gentle simmer (around 80°C). Lightly crush the Timut peppercorns and add them to the liquid. Turn off the heat and allow to infuse for 10 minutes. Strain again to remove the peppercorns. Taste and adjust seasoning with salt or a splash more verjus for acidity.
To assemble, break the beef cheeks into large, natural flakes and place in the center of warm bowls. Arrange the sliced radishes and snap peas around the meat. Pour the hot, aromatic broth over the top and garnish with fresh chervil sprigs.
Notes
Timut pepper provides a citrusy, grapefruit-like aroma; do not boil it, as high heat can turn the oils bitter.
For a 'restaurant-clear' broth, let the strained liquid sit for 5 minutes and skim any fat from the surface with a cold spoon.
The parchment paper cartouche prevents the top of the meat from drying out during the long, low-temperature braise.
If verjus is unavailable, use a 50/50 mix of dry white wine and white wine vinegar for that essential bright acidity.
