Braised Beef Cheeks
FAQ
Can I make these ahead of time?
Absolutely. They’re even better the next day. Let the beef cheeks cool in the sauce, refrigerate, then gently reheat before serving.
Can I make this in a slow cooker?
Yes. Sear the beef cheeks and cook the vegetables as directed, then transfer everything to the slow cooker. Cook on Low for 8–10 hours or High for 5–6 hours, until fork-tender. Blend and reduce the sauce separately at the end if needed.
What can I use instead of red wine?
You can replace the wine with beef stock and add 1–2 tbsp balsamic vinegar for a little acidity and depth.
How do I thicken the sauce?
Let the sauce simmer uncovered after removing the beef cheeks. It should thicken as it reduces. If you want it thicker, mix 1 tbsp cornstarch with 1 tbsp cold water, stir it into the simmering sauce, and cook for 1–2 minute
Chef’s Tips
- Take your time with the sear. Get the beef cheeks properly browned before adding the liquid. That’s where a lot of the flavour starts.
- Don’t rush the braise. The cheeks are ready when a fork slides into them easily. If they’re still tough, they simply need more time.
- Keep the liquid around the cheeks, not over them. You want them partially submerged, not swimming in liquid.
- Taste the sauce at the end. Depending on the wine and how much it reduced, it may need a little more salt or a splash of stock.
Braised Beef Cheeks
These beef cheeks are braised in red wine until they’re tender, with a rich sauce made from the wine, vegetables, and all those good browned bits from the bottom of the pot. It takes a little time, but most of it is hands-off. Serve them over mashed potatoes, polenta, or cauliflower purée and spoon that sauce over everything.
Equipment
- Dutch Oven
- Immersion blender Optional
Ingredients
- 3 tbsp olive oil divided
- 4 large beef cheeks or 6 small
- 1 large onion roughly diced (about 1 cup)
- 1 celery stalk roughly diced (about ¾ cup)
- 1 large carrot roughly diced (about ¾ cup)
- 4-6 garlic cloves minced
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 2 cups dry red wine Cabernet Sauvignon, Shiraz, or Merlot
- 1 cup beef stock
- 1 tbsp brown sugar
- 2-3 tsp salt divided
- Freshly cracked black pepper to taste
Instructions
- Preheat the oven to 325°F (165°C).
- Trim away any large pieces of tough fat or membrane from the beef cheeks. Pat them dry really well, then season all over with 1 tsp salt and freshly cracked black pepper.
- Heat 2 tbsp olive oil in a large Dutch oven over medium-high to high heat.
- Sear the beef cheeks in batches, about 3–4 minutes per side, until deeply browned. Don’t rush this step and don’t overcrowd the pot. Transfer the beef cheeks to a plate.
- Reduce the heat to medium and add the remaining 1 tbsp olive oil.
- Add the onion, celery, and carrot. Cook for about 5 minutes, stirring occasionally, until they start to soften and pick up some colour.
- Add the garlic and cook for another 30–60 seconds.
- Pour in the red wine and scrape up all the browned bits from the bottom of the pot.
- Bring to a simmer and cook for 2–3 minutes.
- Return the beef cheeks to the pot. Add the beef stock, thyme, bay leaves, brown sugar, remaining salt, and a generous amount of black pepper.
- The liquid should come about halfway up the beef cheeks. If needed, add a little more stock.
- Bring the liquid to a gentle simmer, then cover with the lid and transfer to the oven.
- Bake for 3½–4 hours, or until the beef cheeks are fork-tender and nearly falling apart.
- Carefully remove the beef cheeks and place them on a plate. Remove the thyme stems and bay leaves.
- Use an immersion blender to blend the vegetables and braising liquid until smooth.
- If the sauce is thinner than you’d like, place the Dutch oven over medium heat and simmer uncovered for 5–10 minutes, or until slightly reduced.
- Taste and adjust the salt and pepper.
- Return the beef cheeks to the sauce and spoon some of the sauce over top. Keep warm until ready to serve.
- Serve over mashed potatoes, polenta, or cauliflower purée, with plenty of that red wine sauce spooned over everything. Garnish with fresh parsley or chives.
Notes
Variations
- Make it without wine: Replace the red wine with beef stock and add 1–2 tbsp balsamic vinegar. Add the vinegar with the stock rather than reducing it with the vegetables.
- Herbs: Thyme works beautifully here, but rosemary can be used instead. I’d use 2–3 small sprigs so it doesn’t overpower the sauce.
- Extra-rich sauce: For an even silkier finish, stir a small knob of cold butter into the finished sauce just before serving.
- Fridge: Store the beef cheeks in an airtight container with the sauce for up to 4 days.
- Freezer: Freeze the beef cheeks with the sauce in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat, covered, until warmed through. Add a splash of beef stock or water if the sauce has thickened too much.
You can also reheat, covered, in a 325°F (165°C) oven until hot throughout.
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