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Braised Beef Cheeks Recipe

French · Main course · 230 min total

Beef cheeks are a tough cut that becomes meltingly tender when braised low and slow. This rich, deeply savory dish is perfect for a special dinner.

Ingredients

• 2 large beef cheeks (about 1.5 lbs total), trimmed of excess fat
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine (e.g., Burgundy or Côtes du Rhône)
• 2 cups beef broth
• 1 sprig fresh thyme
• 2 bay leaves

Instructions

1. Preheat oven to 325°F (160°C). Season beef cheeks generously with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear beef cheeks until deeply browned on all sides, about 4 minutes per side. Remove and set aside.
3. Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and tomato paste; cook 1 minute more.
4. Pour in red wine, scraping up any browned bits. Bring to a simmer and cook until reduced by half, about 3 minutes.
5. Return beef cheeks to pot. Add beef broth, thyme, and bay leaves. Liquid should come about halfway up the cheeks. Bring to a simmer.
6. Cover and transfer to oven. Braise for 3 to 3.5 hours, until beef is fork-tender. Check halfway; add a splash of broth if liquid is low.
7. Remove from oven. Discard thyme and bay leaves. Carefully transfer beef cheeks to a plate. Skim excess fat from sauce. If desired, puree vegetables with an immersion blender for a smoother sauce. Adjust seasoning.
8. Return beef to sauce. Serve hot over mashed potatoes, polenta, or with crusty bread.

Tips

• Beef cheeks can be braised a day ahead; reheat gently before serving.
• Leftover braising liquid makes an excellent base for soup or stew.
• For a deeper flavor, marinate beef cheeks in the red wine overnight before cooking.

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