• 1kg beef cheeks (we use Berwick Farm beef)
  • 200g smoked pancetta lardons
  • 1 large onion
  • 1 large carrot
  • 3 celery sticks
  • 1 leek
  • Few sprigs of thyme
  • ½ bulb garlic
  • 1 large glass of good red wine
  • 1 litre of beef stock
  • Splash of sherry vinegar


  1. Trim and remove any sinew from the beef cheeks, season with salt and brown in a hot frying pan with the pancetta until golden brown all over
  2. Remove from pan, add all the roughly chopped vegetables until caramelised
  3. Once all caramelised, deglaze with sherry vinegar and wine and reduce by 2/3
  4. Add all ingredients to a casserole dish with the beef cheeks, stock and pancetta, making sure that the cheeks are completely covered
  5. Braise in a low oven at 120 degrees for 4-5 hours until tender to the touch and just about falling apart
  6. Reduce cooking liquor down by 2/3 , skimming away any impurities
  7. Serve with buttery mash, wilted kale, lots of sauce and a light grating of fresh horseradish

We’d love to see your version! Tweet us your dish if you make this at home @berwicklodge

Hattusa restaurant is open 7 days a week for lunch and Monday to Saturday for dinner.