Description

This braised beef cheek recipe transforms a tough, collagen-rich cut into fall-apart tender meat with deep, rich flavors. Slow-cooked in red wine and aromatic herbs, this dish is perfect for a comforting family dinner or an impressive dinner party. Serve with creamy mashed potatoes or polenta for the ultimate indulgence!

Ingredients

Scale

For the Beef:

4 beef cheeks (about 3–3.5 lbs), trimmed
2 tbsp vegetable oil or beef tallow
3 tbsp all-purpose flour
1 tsp kosher salt
½ tsp freshly ground black pepper

For the Braising Base:

2 medium yellow onions, roughly chopped
2 carrots, peeled & cut into 1-inch chunks
2 celery stalks, cut into 1-inch pieces
6 garlic cloves, lightly crushed
2 tbsp tomato paste
1 sprig fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 tbsp brown sugar (optional)

For the Braising Liquid:

2 cups dry red wine (Merlot or Malbec recommended)
2 cups beef stock (homemade preferred)
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar

For Serving:

Fresh parsley, chopped
Creamy mashed potatoes or polenta

Instructions

1. Prep the Beef Cheeks:

Pat dry the beef cheeks with a paper towel and trim any tough silverskin.
In a shallow dish, combine flour, salt, and pepper. Dredge each beef cheek in the mixture, shaking off excess.

2. Sear the Beef Cheeks:

Heat oil or beef tallow in a Dutch oven over medium-high heat until shimmering.
Sear the beef cheeks for 3-4 minutes per side until deeply browned. Remove and set aside.

3. Sauté the Aromatics:

Reduce heat to medium and add onions, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally.
Add garlic and cook for 1 minute until fragrant.
Stir in tomato paste and cook for 2 more minutes.

4. Deglaze & Add Liquid:

Pour in red wine, scraping up the browned bits from the bottom. Simmer for 3-4 minutes.
Return the beef cheeks to the pot. Add beef stock, Worcestershire sauce, balsamic vinegar, brown sugar, bay leaves, rosemary, and thyme.

5. Braise the Beef Cheeks:

Bring the liquid to a gentle simmer, then cover and transfer to a 325°F (160°C) oven.
Cook for 3 to 3.5 hours until fork-tender.

6. Reduce & Finish:

Remove the beef cheeks and tent with foil.
Strain the sauce and simmer until reduced by one-third (10-15 minutes).
Serve the beef cheeks over mashed potatoes or polenta, drizzling with reduced sauce.
Garnish with fresh parsley and enjoy!

Notes

For a gluten-free version, skip the flour and use a cornstarch slurry to thicken the sauce.
For a non-alcoholic version, replace wine with extra beef stock and 2 tbsp red wine vinegar.
For extra depth, marinate the beef cheeks in wine, garlic, and herbs overnight before cooking.

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Category: Dinner
Cuisine: French / Italian

Nutrition

Serving Size: 4 servings
Calories: ~520 kcal Per Serving
Fat: 30g
Protein: 45g

Keywords: braised beef cheeks, slow-cooked beef cheeks, beef cheek recipe, red wine braised beef, melt-in-your-mouth beef cheeks