Classic Braised Beef Cheeks
This French-style braised beef cheek recipe is perfect for a cozy dinner. Slow-cooked in red wine and herbs, the result is a deeply flavorful, fall-apart tender dish.
Equipment
- Dutch Oven
Ingredients
- 2 lbs beef cheeks trimmed
- 2 tbsp olive oil
- 1 onion chopped
- 2 carrots diced
- 3 cloves garlic minced
- 1 cup red wine Cabernet Sauvignon or Merlot
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs thyme
- 2 bay leaves
- Salt and pepper to taste
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef cheeks on both sides until browned (about 3 minutes per side). Remove and set aside.
- Add onions, carrots, and garlic. Cook for 5 minutes until softened.
- Pour in red wine, scraping up any browned bits from the pan. Let it simmer for 5 minutes to reduce slightly.
- Stir in tomato paste, beef broth, and herbs. Return beef cheeks to the pot.
- Cover and simmer on low heat (300°F/150°C) for 3-4 hours until tender.
- Remove beef cheeks, strain the sauce, and simmer until thickened.
- Plate with creamy mashed potatoes or buttery polenta.
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef cheeks on both sides until browned (about 3 minutes per side). Remove and set aside.
- Add onions, carrots, and garlic. Cook for 5 minutes until softened.
- Pour in red wine, scraping up any browned bits from the pan. Let it simmer for 5 minutes to reduce slightly.
- Stir in tomato paste, beef broth, and herbs. Return beef cheeks to the pot.
- Cover and simmer on low heat (300°F/150°C) for 3-4 hours until tender.
- Remove beef cheeks, strain the sauce, and simmer until thickened.
- Plate with creamy mashed potatoes or buttery polenta.
Notes
For an extra layer of flavor, cook the beef cheeks a day ahead and let them rest in the sauce overnight before reheating.