Chef Tarek Ibrahim shares a warming recipe for spiced beef cheese with creamy cauliflower mash.

Serves 4

For the meat

4 beef cheeks, cleaned

1 tsp turmeric

1 tsp sweet chilli pepper

½ tsp cinnamon

½ tsp cloves

¼ tsp coriander

1 tsp brown sugar

For the mash

1 cauliflower, cut into florets

2 tbsp butter

1 litre full fat milk


1) Place the cleaned beef cheeks in a heavy cast iron pot with all the spices and half a cup of water. Cover and put in the oven on the lowest setting, around 90˚C, for six hours. Check every two hours and add liquid if needed, ensuring it remains around a third of the depth of the meat, until the meat is fork tender.

2) Remove the meat from the pan and cut into pieces around 120g each in size. Leave the liquid in the pot and set aside until needed for sauce.

3) Place the cauliflower florets in a saucepan with the milk, one tablespoon of butter, and some salt and pepper. Simmer until very soft.

4) Once cooked, drain the milk into a jug. Place the cauliflower into a blender and start to blend, adding the milk back little by little to achieve a silky consistency. Blend through the remaining tablespoon of butter to finish.

5) To serve, place a heaped serving spoon of cauliflower purée on a serving plate. Place two or three pieces of meat on top, spoon over the reserved cooking sauce. We served ours topped with deep fried vegetable julienne, dill and chopped chives.