Potted Beef Cheek

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 beef cheek, thoroughly cleaned
  • 1 lb (500 g) shin of beef, cubed
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 bouquet garni
  • Salt and pepper


Simmer the cheek in water with the shin of beef, carrot, onion and bouquet garni, for 2 hours. Let the meat stand in the cooking juices overnight. Reserve the juices.

Discard all the fat from the cheek, chop the lean roughly and mix with the beef. Season with salt and pepper. Pile the mixture into a large pudding basin and spoon about 6 tablespoons of the reserved cooking liquid over the top. Put a saucer on the top of the basin and weight down. Place in the refrigerator until set.