This braised beef cheeks recipe is perfect for a cold night with red wine. Begin this recipe 1 day ahead.



1. Combine onion, carrot, fennel, cinnamon, garlic, bay leaves, rum, wine, citrus zest and beef in a bowl. Cover and marinate in the fridge for at least 4 hours, ideally overnight. 

2. Preheat oven to 160°C. Strain beef mixture, reserving marinade, beef and vegetable mixture separately. Bring marinade to the boil in a medium saucepan over medium-high heat. Simmer for 5-6 minutes, skimming impurities from the surface. Strain through a fine sieve. 

3. Heat half oil and half butter in a large heavy-based flameproof casserole over high heat. In batches, sear beef, stirring and tossing frequently, for 5-6 minutes until browned, set aside. Add remaining oil and butter with eschalots, bacon and mushrooms, and cook, stirring frequently, for 5-6 minutes until vegetables have softened. Add reserved vegetables and cook, stirring, for 4-5 minutes until vegetables begin to soften. Add tomato paste and stir for 1 minute, then stir in flour. Return meat to the pan with marinade and stock, scraping bottom of pan with a wooden spoon. Bring to the boil, cover and braise in oven for 2 hours-2 hours 30 minutes or until meat is tender. 

4. Skim fat from surface of beef pan. Strain, returning liquid to pan and set aside beef and vegetables in a bowl. Return pan to medium-high heat for 3-4 minutes to reduce and thicken sauce. Return beef to the sauce with tarragon and return to a simmer. Serve with mashed potato.


I used a very classic smoky seasoning for the chicken breasts in the recipe below, but there are so many other delicious options. Here are some other ways you can season your pan-seared chicken breasts:

  • Lemon Pepper Seasoning
  • Cajun Seasoning
  • Taco Seasoning
  • Montreal Steak Seasoning
  • Italian Seasoning
  • Garlic Herb Seasoning
  • Garam Masala
  • Tajín
  • Greek Seasoning


  • 2 tsp steak seasoning ($0.20)
  • 1/2 tsp smoked paprika ($0.05)
  • 1/2 tsp sweet paprika ($0.05)
  • 2 boneless, skinless chicken breasts (1.3 lbs. total) ($6.79)
  • 1 Tbsp cooking oil ($0.08)
  • 1 Tbsp butter (optional) ($0.10)


  • Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts liberally with the seasoning on all sides.
  • Add the cooking oil to a large skillet and heat over medium-low (or medium for thin-cut breasts). Once hot, swirl the oil to coat the skillet.
  • Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts). Flip the chicken and then cook on the second side until well browned and cooked through (internal temperature of 165ºF).
  • For extra luscious chicken, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat in the melted butter.
  • Transfer the chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.



1. Bring plenty of salted water to a boil.

2. Cook the pasta sheets according to the package instructions until they bend.

3. Dip into cold water and lay on a kitchen towel to dry.

4. Heat 15 ml butter in a pan and fry the onion and garlic over a medium heat until soft.

5. Add the spinach and cook until it wilts.

6. Stir in the creme fraiche and season with salt, ground pepper and nutmeg.

7. Butter an ovenproof dish.

8. Lay some spinach and a salmon strip on each pasta sheet and roll up to resemble cannelloni.

9. Lay in the dish with the join underneath.

10. Heat the oven to 200C (180C fan) 400F, gas 6.

11. Melt the remaining butter.

12. Stir in the flour and fry until golden brown, then gradually stir in the milk with a balloon whisk.

13. Bring to a boil briefly, stirring continuously.

14. Season with salt, ground pepper and nutmeg.

15. Pour the sauce over the pasta rolls and sprinkle with cheese.

16. Bake for 20-25 minutes until the salmon is done and the pasta rolls are lightly browned.

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