Description
Indulge in the rich, melt-in-your-mouth tenderness of beef cheek meat with this slow-braised recipe. Known for its bold flavor and collagen-rich texture, this dish is the ultimate comfort food for meat lovers. Simmered for hours in a red wine and herb-infused sauce, the cheeks break down into fork-tender perfection. Ideal for a special occasion or weekend dinner, this braised beef cheek recipe brings restaurant-quality flavor to your kitchen. Serve it with creamy mashed potatoes, risotto, or polenta for a gourmet experience right at home. Whether you’re new to cooking with beef cheeks or a seasoned pro, this recipe is sure to become a favorite.
Ingredients
4 pieces of beef cheek meat (~2.5 lbs)
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups red wine (dry)
2 cups beef broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Salt and black pepper to taste
Optional: 1 tablespoon balsamic vinegar (for depth)
Instructions
Prep the beef cheeks: Trim any excess fat or sinew from the beef cheek meat. Pat dry and season generously with salt and pepper.
Sear the cheeks: Heat olive oil in a large Dutch oven over medium-high heat. Sear the cheeks on both sides until browned. Remove and set aside.
Sauté aromatics: In the same pot, add onion, carrot, celery, and garlic. Cook until softened, about 5–7 minutes.
Deglaze and build the base: Stir in the tomato paste and cook for 1 minute. Pour in the red wine and bring to a simmer, scraping up brown bits from the bottom.
Braise: Return the cheeks to the pot. Add beef broth, rosemary, thyme, bay leaves, and balsamic vinegar. Cover and cook over low heat for 3 hours, or until the beef cheeks are fork-tender.
Serve: Remove herbs and bay leaves. Serve cheeks with braising liquid spooned over mashed potatoes or polenta.
Notes
For extra richness, finish the sauce with a knob of butter or a splash of cream.
Don’t skip the searing step—it adds depth to the final dish.
Braised beef cheeks also freeze well. Reheat gently to maintain texture.
Swap red wine with beef stock and a splash of balsamic vinegar if alcohol-free.
- Prep Time: PT20M
- Cook Time: PT3H
- Category: Slow Cooking
- Cuisine: Modern European
Nutrition
- Calories: 430 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
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