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Regime Type:

Strict PKD (No Allowances), Without Eggs

Beef Cheek and Liver Flan

Introduction & Inspiration

The succulence of tender beef cheek, combined with delicate morsels of kidney, pairs perfectly with the light and airy veal liver topping. This symphony of flavours creates a nutrient-dense culinary experience that tantalises the palate. To elevate the dish further, a luscious beef cheek sauce is drizzled over it, setting into a delightful jelly-like consistency when chilled. Truly, a feast for the senses!

This flan is perfect as a main meal and can also be prepared for family gatherings or to take on picnics / hikes. It's packed with flavour and nutrients and will keep you satiated throughout the day!

I hope you'll enjoy it too!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

(To Note: Extra time will be required for the broth topping to set, when served cold)

Cooking Time

Less than 1 hour

Serving Size

Beef Cheek and Liver Flan (16cm - Square)

Main Ingredients:

200g Beef Cheek Leftovers

150g Lamb Kidney (reserve a few for the decoration)

100g Veal Liver

75g Beef Cheek Fat

75g Eskimo Mangalica Smoked Fat (cut into 6 long strips)

150ml Alfredo Style Sauce

45ml Beef Cheek Cooking Juices (or Bone Broth)

Salt To Taste

Tallow or Lard for greasing



80ml Beef Cheek Sauce*

Lamb Kidney pieces

Recipe Instructions

Preheat the oven to 110c.


Wash the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Chop the kidneys into small cubes (just reserve 4 - 8 slices for the decoration).


Roughly chop the beef cheek leftovers into smaller bits (if necessary).


Heat the beef cheek fat in a pan on medium heat. Add the beef cheek leftovers and cook for a few minutes, using a spatula to break up the meat.


Stir in the kidney cubes, beef cheek cooking juices (or bone broth) and salt. Continue to cook for 3-4 minutes longer, until the kidney begins to soften.


Pour the pan contents into a lined and well-greased springform pan. Use a spoon or a spatula to press the ingredients down until level.


Blend the veal liver in a high speed blender until smooth. Pour the contents of the blender into a large glass bowl.


Use an electric hand whisk (or regular whisk) and beat the liver mixture vigorously to incorporate as much air as you can.


Once you have beaten the liver, add in the Alfredo Style Sauce and continue to use the electric hand whisk, to whisk the mixture for another minute or so.


Pour the mixture over the beef and kidney. 


Lay the lard strips on top of the ingredients in a crisscross pattern. Add the remaining kidney slices to the top, for decoration.


Place the springform pan on a baking tray and pop it in the centre of a pre heated oven. Cook for 35 minutes. Remove from the oven.


Serving Hot

Allow the flan to cool down slightly before dishing out into equal servings. Heat up the beef cheek sauce and drizzle a little over the top of each slice.


Serving Cold*

Once the beef cheek and liver flan has finished cooking and is cool, pour over the beef cheek sauce. Cover and place the flan in the fridge until the sauce sets into a jelly like consistency. (You'll need to make sure you use a nice gelatinous beef or oxtail broth to ensure it sets well)




Any cooking juices that have been released into the springform pan base during cooking can simply be poured off and added to the beef cheek sauce when serving the flan hot.


Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Check out my Alfredo Style Sauce, Beef Cheek Sauce and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these.


This Beef Cheek & Liver Flan is delicious served hot or cold!


If you do not have any been cheek to use, then you can substitute with oxtail, beef shank, lamb leftovers etc. They all taste delicious!


The Eskimo Mangalica Smoked fat is made from Mangalica-Duroc pork. It has a very mild smokiness with a bacon flavour, making it great for children. This product is 100% pork fat with sea salt. Salting and smoking are traditional ways of preserving pork fat and deliver a delicate but intense flavour experience. It can be eaten raw or cooked. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary:


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