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braised beef cheeks in wine sauce

Braised Beef Cheeks in Wine Sauce (Pressure Cooker)

Wife with the Knife
Short on time? The pressure cooker transforms beef cheeks into fork-tender perfection in just an hour. You get all the deep flavours of a slow braise, without the wait!
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Prep Time 20 minutes
Cook Time 1 hour
Natural Release Time 10 minutes
Total Time 1 hour 30 minutes
Course Dinner, Holiday Dishes, Main Course
Cuisine Italian
Servings 6

Equipment

  • Pressure Cooker
  • Immersion blender

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
 

  • 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 the pressure cooker on high using Sauté mode.
    (if your pressure cooker doesn't have this function you can sear them in a a heavy based pan)
  • Sear the beef cheeks in batches on both sides until browned. Remove and set aside.
  • 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.
  • Deglaze with wine and simmer for 1 minute.
  • Add beef cheeks, beef stock, thyme, bay leaves, brown sugar, salt, and pepper.
  • Cook on High Pressure for 1 hour.
  • Natural release for 10 minutes, then quick release.
  • Remove the beef cheeks and discard thyme stems and bay leaves.
  • Blend the sauce using an immersion blender until smooth.
  • Simmer sauce for 5–10 minutes to thicken.
  • Return the beef cheeks to the sauce and keep warm until ready to serve.
  • Serve over mashed potatoes, polenta, or cauliflower purée.
  • Garnish with fresh parsley or chives and enjoy!

Notes

  • The sauce will be thinner than other methods due to less evaporation—reduce it after blending if needed.
    • Note: Since the pressure cooker method results in a thinner sauce, you can optionally add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) while reducing the sauce to reach a thicker, gravy-like consistency.
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 Cheeks, Braised beef, Braised Beef Cheeks, Comfrot Food, Cozy Meals, Holiday Dinner, Italian Cuisine, Pressure Cooker, Slow Cooked, Slow-cooked Beef