Beef cheeks with Port and chestnuts from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 112) by Nigella Lawson

  • carrots
  • celery
  • fennel seeds
  • leeks
  • nutmeg
  • oranges
  • parsley
  • Worcestershire sauce
  • beef stock
  • beef cheeks
  • beef drippings
  • ruby Port wine
  • sea salt flakes
  • cooked chestnuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires preparation at least 1 day ahead. Can substitute beef shins for beef cheeks, and oil of your choice for beef drippings.

  • Emily Hope on February 03, 2021

    Made this a few weeks ago so it's a little fuzzy, but in general I think that we enjoyed this--very wintry and substantial stew. Beef cheeks have that slightly oozy cartilaginous quality that I love, and this was a nice showcase. Only change that I recall was to sub lemons for the orange zest (C is not a fan of cooked orange). Most time-consuming part was removing the membrane from the cheeks. Left overnight to rest as described. Served once with pasta and maybe once with potatoes? (Also with a celeriac remoulade salad--was thinking about the celeriac gratin she recommends, but thought it would be too much richness--plus too much labor!)

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