Beef Cheek Cannelloni with Celeriac Purée & Crispy Parsley.
This is the kind of dish that builds slowly — braised beef, soft pasta, a smooth purée, and a sauce that brings everything together. It leans into richness, but keeps its balance through texture and restraint.
The beef cheeks are braised until tender, then folded into a light cheese filling and wrapped in delicate pasta. Steaming the cannelloni keeps them soft and structured, while the celeriac purée adds a quiet sweetness underneath. A mushroom demi-glace brings depth, and crisp parsley finishes the plate with contrast.
It’s a composed dish, but one that’s grounded in simple technique and patience.
Serves: 4
Prep Time: 40 minutes
Cook Time: 3–4 hours
Ingredients
Braised Beef Cheeks
- 2 beef cheeks (about 1.5 lbs total)
- salt and black pepper, to taste
- 2 tbsp olive oil
- 1 small onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 sprigs fresh thyme
- 1 bay leaf
Cannelloni Filling
- ½ cup ricotta
- ¼ cup mascarpone
- ½ cup grated Parmesan
- 1 egg yolk
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp chives, finely sliced
Cannelloni Pasta
- 8 fresh pasta sheets
Mushroom Demi-Glace
- 1 tbsp butter
- 1 cup mushrooms, thinly sliced
- ½ cup red wine
- 1 cup beef demi-glace (or reduced beef stock)
- salt and black pepper, to taste
Celeriac Purée
- 1 medium celeriac, peeled and diced
- 1 cup heavy cream (or half-and-half)
- ½ cup vegetable or chicken stock
- 1 tbsp butter
- salt, to taste
Crispy Parsley
- ½ cup fresh parsley leaves
- vegetable oil, for frying
- salt, to taste
Method
1. Braise the Beef Cheeks
Season the beef cheeks with salt and pepper.
Heat olive oil in a heavy pot over medium-high heat. Sear the beef cheeks until deeply browned on all sides, then remove and set aside.
In the same pot, cook the onion, carrot, and celery until softened, about 5 minutes. Add the garlic and cook briefly.
Stir in the tomato paste and cook for another minute.
Deglaze with red wine, scraping up any browned bits, and let it reduce by half.
Return the beef cheeks to the pot. Add the stock, thyme, and bay leaf, and bring to a simmer.
Cover and braise at 300°F (150°C) for about 3 hours, until fork-tender.
Remove the beef and shred finely.
2. Make the Filling & Cannelloni
In a bowl, combine the shredded beef with ricotta, mascarpone, Parmesan, egg yolk, parsley, thyme, and chives.
Lay out the pasta sheets and place a portion of filling along one edge. Roll into tubes.
Arrange the cannelloni in a perforated steam pan or a lined colander.
Steam over gently simmering water for 12–15 minutes, until the pasta is tender and the filling is heated through.
3. Make the Mushroom Demi-Glace
Melt butter in a pan over medium heat. Add mushrooms and cook until golden.
Deglaze with red wine and reduce slightly.
Add the demi-glace and simmer until the sauce is slightly thickened. Season to taste.
4. Make the Celeriac Purée
In a saucepan, simmer the celeriac with cream and stock until tender.
Blend with butter and salt until smooth.
5. Fry the Parsley
Heat oil to 350°F (175°C).
Fry the parsley leaves briefly until crisp, about 30 seconds. Drain and season with salt.
6. Plate
Spoon the celeriac purée onto the plate.
Place the cannelloni on top and spoon over the mushroom demi-glace.
Finish with crispy parsley.
Notes
Steaming the cannelloni keeps the pasta soft and delicate while holding the structure of the filling.
The dish is rich, so balance comes from restraint — keep the purée smooth, the sauce controlled, and the garnish light.
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