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braised beef cheeks in wine sauce

Braised Beef Cheeks in Wine Sauce (Oven Method)

Wife with the Knife
Let the oven do the work! This low-and-slow braise gives you tender beef cheeks with a rich, concentrated sauce, all while filling your kitchen with an incredible, and irresistible aromas.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Dinner, Holiday Dishes, Main Course
Cuisine Italian
Servings 6

Equipment

  • Dutch Oven
  • Immersion blender Optional

Ingredients
  

  • 3 tbsp olive oil divided
  • 4 large beef cheeks or 6 small
  • 1 onion roughly diced (about 1 cup)
  • 1 celery stalk roughly diced (about 1 cup)
  • 1 carrot roughly diced (about ¾ cup)
  • 4-6 garlic cloves minced
  • 4-6 sprigs fresh thyme or 1 tsp dried thyme leaves
  • 4 dried bay leaves
  • 1 cup beef stock
  • 2 cups red wine Cabernet Sauvignon, Shiraz, or Merlot
  • 2-3 tsp salt divided
  • Black pepper to taste
  • 1 tbsp brown sugar

Instructions
 

  • Preheat oven to 320°F (160°C).
  • Trim any large fatty membranes from the beef cheeks.
  • Pat dry and season all over with 1 tsp salt and black pepper.
  • Heat 2 tbsp olive oil in a large pan over high heat.
  • In the Dutch oven, sear half the beef cheeks on both sides until browned. Remove and set aside.
  • Repeat with the remaining cheeks.
  • Lower the heat to medium-high and add the remaining 1 tbsp olive oil.
  • Sauté the onion for about 3 minutes until translucent.
  • Add garlic and cook for 1 minute until fragrant.
  • Stir in celery and carrot, cooking for 3 minutes.
  • Add the beef cheeks back to the pot.
  • Deglaze with wine, simmer for 1 minute, scraping up browned bits.
  • Add beef stock, thyme, bay leaves, brown sugar, salt, and pepper.
  • Cover and bake for 3–3½ hours until tender.
  • Remove beef cheeks, discard herbs,
  • Using an immersion blender, blend the sauce until smooth.
  • Simmer sauce for 5–10 minutes to thicken.
  • Serve over mashed potatoes, polenta, or cauliflower purée.
  • Garnish with fresh parsely or chives and enjoy

Notes

  • These methods allow for better browning and caramelization, enhancing flavor.
  • Be sure to check liquid levels occasionally, adding a splash of water or stock if the sauce reduces too much.
If avoiding alcohol, substitute with extra beef stock + 1 tbsp balsamic vinegar for richness.
Beef cheeks often taste even better the next day as the flavours continue to develop.
Leftovers
  • Refrigeration: Store in an airtight container with the sauce for up to 4 days.
  • Freezing: Store beef cheeks and sauce in an airtight container or vacuum-sealed bag in the freezer for up to 3 months.
Reheating
  • Stovetop: Simmer gently over low heat until warmed through. (Add a splash of water or stock to the sauce if needed.)
  • Oven: Cover with foil and reheat at 160°C (320°F) for about 20–30 minutes.
  • Microwave: Heat in short bursts (30-60 seconds) at medium power, stirring occasionally.
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Keyword Beef, Beef Cheeks, Braised beef, Braised Beef Cheeks, Comfrot Food, Cozy Meals, Dutch Oven, Holiday Dinner, Italian Cuisine, Red Wine, Red Wine Sauce, Slow Cooked, Slow-cooked Beef