Restaurant Coworth Park-At home recipe-Beef Cheek
Food and drink

Slow cooked beef cheek with seasonal vegetables

November 19, 2020

Executive chef at the Michelin-starred restaurant in Coworth Park, Adam Smith occasionally shares his favourite recipes to regulars, much to their culinary curiosity and delight. Thoroughly true and modern British cuisine is his signature, and below a Chef Smith classic: slow cooked beef cheek with seasonal vegetables. “Happy Cooking!” he notes at the end of his recipe instructions. And, happy tasting too.


  1. Remove any fat or sinew from the outside of the cheeks
  2. Peel and wash the carrot and onion, and cut in chunks for your mirepoix. Place your mirepoix with the cheeks, thyme and garlic bulb into a casserole dish, and cover with the red wine and port
  3. Leave this in the fridge for 24hrs turning the cheeks over half way through
  4. Drain off the wine and port mixture, pass it through a fine sieve and reserve separately the liquid, vegetables and the cheeks. Pat the cheeks dry with a clean cloth or kitchen towel
  5. Heat a clean casserole dish that has a fitting lid, season the cheeks with salt and pepper and sear until golden brown. Remove from the pan and then add the vegetables and herbs mixture to the casserole dish
  6. Once golden, add the red wine and port reserved from the marinade back in, and reduce to a syrup
  7. Add the reduced beef stock and bring up to a boil
  8. Add the cheeks to the liquid, remove from the heat and cover with the lid
  9. Place into the oven at 120°C for six hours

Restaurant Coworth Park Beef Cheek stew
adam smith herb garden at coworth park

10. Once the cheeks are beautifully soft, remove them from the cooking liquid. Pass the liquid and reduce by 2/5. Whisk in the salted butter until glossy. The best thing about this recipe is that it works all year round so you can use whatever be your preferred vegetable at the time of year. This version is for spring or early summer so I have gone with small baby vegetables, garden peas and broad beans, however it would work just as well with root vegetables in the winter
12. Cook your desired vegetables in boiling salted water
13. Then put them into a pan of melted butter with the morels, season with the chopped parsley
14. To serve, place the mash potato into a bowl and the cheek on top. Mix the red wine sauce with the vegetables and chopped parsley and spoon generously over the top – happy cooking!


Serves 6
3x Large beef cheeks
1x Carrot
1x Onion
1x Head of garlic, cut in half
1x Sprig of thyme
2x Bottles of red wine
250ml Ruby Port
4ltr Beef stock (reduced to 2ltr)
500g Mash potato
200g Salted butter
1x Bunch of parsley
30x Morels (dried are fine)
Spring vegetables (optional), some suggestions are: baby carrots, broad beans, garden peas, spring onions, baby leeks

Restaurant Coworth Park-At home recipe-Beef Cheek-portrait-highres3

© Yaffa Assouline for Collect magazine N°26


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