Guinness Braised Beef Cheek with Spaetzle

Cook Time 3.5 hours

Servings 6


3 x 300 gms beef cheeks
100g smokey pancetta, sliced
1 small brown onion, diced
2 garlic cloves, diced
1 carrot, cut into 6 pieces
1 stick celery, diced
2 bay leaves
3 sprigs thyme
2 x 880 mls cans guinness stout
400 mls beef stock
1 tbsp tomato paste
1 tbsp flour
1 tbsp. olive oil

2 knobs butter
3 eggs
250 gms flour
100 mls milk
½ tsp. grated horseradish
pinch nutmeg
1/2 cup broad beans
juice ½ lemon
¼ cup parsley, chopped
salt and pepper


Heat olive oil in a deep ovenproof frying pan over a high flame. Season beef cheeks with salt and pepper. Add to the hot pan along with the pancetta and cook for 1 – 2 minutes each side or until nicely browned.

Add celery, carrot, onion, garlic, bay leaves and thyme. Saute for 5 minutes or until vegetables soften slightly.

Add the flour and tomato paste. Stir well and cook out the flour 1 – 2 minutes.

Pour in guinness and beef stock. Cover with a lid.

Transfer to a preheated 165C oven for 1 ½ hours, turn the beef cheeks to prevent them browning too much and then cook for a further 1 ½ hours or until meat is tender.

Remove from the oven and let rest for 10 to 15 minutes.

While the meat is resting, bring a large pot of water to the boil.
In a large mixing bowl, whisk together eggs, milk and salt. Rain in flour and mix thoroughly until a wet dough forms.

Pour dough onto a chopping board. With a knife, slide small strips of the dough into the simmering water. Cook for 1 to 2 minutes or until they rise to the surface. Drain.

Melt butter in a frying pan, transfer the drained spaetzle into the pan. Season with salt and pepper. Add broad beans. Cook for 1 minute and then remove from heat. Stir through parsley and lemon juice.

Serve beef cheeks on a bed of the spaetzle topped with freshly chopped parsley.


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