Braised Beef Cheeks with Chanterelles & Honeyed Baby Turnips

Braised Beef Cheeks with Chanterelles & Honeyed Baby Turnips

Sarah MickeyAll Recipes, Beef Recipes, Chanterelle Mushroom Recipes, Cheek Meat Recipes, FAVORITE WINTER RECIPES

Braised Beef Cheeks with Chanterelles & Honeyed Baby Turnips

Makes 4 Servings
Northern Rhone Red (Syrah)

Beef cheeks are an affordable cut that’s a fall & winter favorite on fine dining menus. They provide plenty of bold, beefy flavor, and when slow-braised become luxuriously tender, melting lots of gelatin into the sauce for a luxuriously silky mouth feel.

This recipe pairs them with buttery, earthy chanterelle mushrooms and earthy braised turnips, whose bitterness is smoothed with a touch of honey.

  • 2 Grass-Fed Angus Beef Cheeks
  • 1 ¾ tsp Salt
  • 3 tbsp High Heat Oil
  • 1lb Small Turnips, peeled & cut into ¾” wedges
  • 1 tsp Honey
  • 1/2lb Fresh Chanterelle Mushrooms (could substitute other fresh mushrooms)
  • 2 tbsp + ½ cup Dry White Vermouth
  • 2 tbsp minced Flat Leaf Parsley
  • 2 Bay Leaves
  • 20 sprigs Fresh Thyme
  • 1 Medium Onion, diced
  • 2 Carrots, diced
  • 3 Celery Stalks, diced
  • 1 tsp Soy Sauce
  • 1 tsp Fish Sauce
  • 1 quart Lowest Sodium Beef Stock or Bouillon
  • Plus: Butcher’s Twine



Season the beef cheeks liberally with a teaspoon of salt. Pour a tablespoon of the oil into the bottom of a deep pot. Get it very hot over high heat, then carefully lay in the cheeks. Sear the cheeks on all sides until they develop a browned crust.


Remove the beef cheeks from the pan.


Add the 2nd tablespoon of oil to the pan along with the turnip wedges and a ¼ tsp of salt. Sear the turnip wedges until well browned, then remove them from the pan.


Add the chanterelles to the pan along with ¼ tsp of salt. Let them sear until the bottoms are well browned, then stir to turn them (how to saute mushrooms).


When the mushrooms are well browned, deglaze the pan with 2 tablespoons of the white vermouth. Simmer until the vermouth has completely evaporated, then remove the mushrooms from the pan. Put them in a small bowl with the chopped parsley & toss the two together.


Add the onion, carrots, and celery to the pot along with another ¼ tsp of salt and the remaining tablespoon of high heat oil.


Cook the onion, carrots and celery until well browned. Deglaze the pan with the soy sauce, fish sauce, and the remaining ½ cup of vermouth.


Cook the liquid down, then add back the beef cheeks and turnips, along with the quart of beef stock/ bouillon.


Tie the bay leaves and thyme sprigs together with butcher’s twine (this is called a “bouquet garni”), then add them to the pot.


Bring the liquid to a boil, then add the lid to the pot and reduce the heat to a simmer. Braise until the cheeks are fork tender (about 2-2 ½ hours).


Remove the beef cheeks from the braising liquid & cut them into halves. Remove & discard the herb bundle.


Simmer the braising liquid until it reduces by half & thickens.


Add the chanterelle & parsley mixture to the braising liquid & simmer briefly, just until they’re warmed through.


Pour the vegetable & sauce mixture into bowls & top each with half of a beef cheek. Serve.