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Braised Beef Cheeks in Red Wine
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Braised Beef Cheeks in Red Wine

3 h 20 minServes 4Nutri-Score C€€€
from @notorious_foodie27 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • beef cheeks (trimmed of excess sinew)Meat1.2 kg
  • salt (for seasoning)Spices10 g
  • black pepper (freshly ground)Spices3 g
  • olive oil (for searing)Pantry30 ml
  • onion (roughly chopped)Produce2 pieces
  • carrots (peeled and chopped)Produce2 pieces
  • celery stalks (chopped)Produce2 pieces
  • garlic (cloves, crushed)Produce4 pieces
  • tomato pastePantry30 g
  • red wine (dry)Beverages500 ml
  • beef stockPantry500 ml
  • thyme (sprigs)Spices4 pieces
  • bay leavesSpices2 pieces
  • butter (cold, for finishing the sauce)Dairy30 g

per serving

Nutrition

636kcal

Carbs
11 g
Proteins
66 g
Fat
36 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Tongs
  • Sieve
  • Saucepan

step by step

Method

  1. Season and sear the beef cheeks

    • Pat the beef cheeks dry and season generously with salt and black pepper.
    • Heat the olive oil in a Dutch oven over high heat and sear the cheeks on all sides until deeply browned.
    • Transfer the meat to a plate and set aside.
    Step 1

  2. Sauté the vegetables

    • Lower the heat and add the onion, carrots and celery to the same pot.
    • Cook until softened and lightly golden, then add the garlic and tomato paste.
    • Stir and cook until the tomato paste darkens slightly.
    Step 2

  3. Deglaze with red wine

    • Pour in the red wine and scrape up the browned bits from the bottom of the pot.
    • Let the wine reduce by about half.
    Step 3

  4. Braise the beef cheeks

    • Return the beef cheeks to the pot with the beef stock, thyme and bay leaves.
    • Cover and braise in the oven at 160 °C until the meat is fork tender.
    • Turn the cheeks halfway through cooking.
    Step 4

  5. Finish the sauce

    • Lift out the beef cheeks and keep them warm.
    • Strain the braising liquid through a sieve into a saucepan and reduce until slightly thickened.
    • Whisk in the cold butter until glossy, then spoon the sauce over the cheeks.
    Step 5
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