Mags Roche serves up a tasty Guinness braised beef cheek with creamy mash and carmelised onions.


  • 1 beef cheek (ask the butcher for trimmed) 
  • 1 onion
  • 1 carrot
  • 3 cloves of garlic
  • 1 bay leaf/thyme
  • Half can Guinness
  • Beef stock


  1. Lightly season the beef cheek.
  2. Brown beef in a hot pan. Take out and set aside.
  3. Carmelise the vegetables in the same pan, add the Guinness and reduce by 1/2
  4. Add the beef stock bring to the boil.
  5. Pour over the beef check and cook overnight or in a slow cooker at 100 degrees for 6 -8 hours. Depending the size of the cheek, this might take less or more time.
  6. When cooked strain off the vegetables and reduce the liquid to a nice sauce consistency. 
  7. Carmelise the onions in a hot pan.
  8. When the onions become a nice dark golden colour add a little butter and cream and salt.
  9. For the mashed potato, boil or roast potatoes. 
  10. Mash with a little milk, cream, and butter. Season with salt and add some chives for an extra little flavour. 

Beef Cheek