Beef cheek is an ingredient I grew up with, cheap and flavourful it was a main stay of the house. Growing up I didnt give it the creit it was due. I though it was nice but bring on the real beef, the Sunday roast beef…. the good stuff.

Later in life, beef cheek long forgotten in my past and not a mention of in my culinary career, I came across it on a menu in Duck & Waffle in London.

A beef cheek doughnut. I only order it cos of the intrigue. I went back and ordered it again two nights later because it was so good. It was one of those 5/5 star dishes that I couldnt stop thinking about.
So later, the day after that trip, I decided beef cheek was an ingredient that I could utilise and boy did I. It went into everything. Beef cheek risotto, beef cheek croquettes, beef cheek salads. Everything, but I found my love for it was amplified when I just started making sandwiches with it.

A beef cheek roll, horseradish mayo, onions, butter – all set. Nope.. Decied to go bigger and a bit more old school and started making a beef cheek melt. A basic beef patty melt is an honest to goodness indulgence in food and you can find a recipe for Phatmans Patt Melt here.

Without further ado, let me introduce the beef cheek melt.

Serves: 4
Preparation Time: 30 minutes
Marinating Time: Overnight
Cooking Time: 4-6 hours

Ingredients

• For the Beef Cheeks:
  • 2-3 Beef Cheeks
  • 1 cup Mirepoix (carrots, celery, and onion, finely diced)
  • 4 cloves Garlic, minced
  • 1 tablespoon Fresh Thyme, chopped
  • 1 cup Red Wine
  • 1 tablespoon Paprika
  • 1 teaspoon Dried Thyme
  • 2 tablespoons Butter, softened
  • 1 Onion, thinly sliced
  • 2 cloves Garlic, sliced
  • Salt and Pepper, to taste
• For the Tarragon Aioli:
  • Cooking Juices from Beef Cheeks
  • 1/2 cup Mayonnaise
  • 1 tablespoon Fresh Tarragon, chopped
• For the Sandwich:
  • Bread of your choice, buttered
  • 8 slices Sharp Cheddar Cheese
  • Butter, for toasting

Instructions

1. Prepare the Mirepoix:
   • In a large pan over medium heat, add a drizzle of oil and the mirepoix (carrots, celery, and onion).
   • Sauté slowly with the minced garlic and fresh thyme until the vegetables are softened.
   • Pour in the red wine and allow it to reduce until it thickens and most of the liquid has evaporated.
   • Remove from heat, let it cool slightly, and then puree the mixture until it is very wet and smooth.
2. Marinate the Beef Cheeks:
   • In a mixing bowl, combine the mirepoix puree, paprika, dried thyme, and softened butter. Mix well to create a flavorful rub.
   • Coat the beef cheeks evenly with the rub, ensuring all sides are covered.
   • Place the coated beef cheeks in a container, cover, and marinate in the refrigerator overnight.
3. Cook the Beef Cheeks:
   • Preheat your oven to 90°C (194°F).
   • Place the marinated beef cheeks in a sealed oven-safe container or a tightly covered roasting pan. Add the sliced onion and garlic.
   • Cook in the oven for 4-6 hours, or until the beef cheeks are tender and easily shredded with a fork.
4. Shred the Beef:
   • Once the beef cheeks are cooked, remove them from the oven and let them cool slightly.
   • Shred the beef cheeks using two forks and set aside.
5. Prepare the Tarragon Aioli:
   • In a small bowl, mix the cooking juices from the beef cheeks with mayonnaise and fresh tarragon. Adjust the seasoning to taste.
6. Assemble the Sandwich:
   • Heat a pan over medium heat. Butter one side of each slice of bread and place it butter-side down in the pan.
   • Once the bread is golden and crispy, flip it over.
   • Add slices of sharp cheddar cheese to the toasted side and allow it to begin melting.
   • At the same time, grill the shredded beef cheek in the same pan or on a separate griddle until a crust forms along the edges.
   • Place the grilled beef cheek onto the melted cheese side of the bread.
   • Drizzle with the tarragon aioli and close the sandwich with another slice of toasted bread.