Braised Beef Cheeks in Wine Sauce (Stovetop)
For those who love a classic slow braise, this stovetop method lets you build deep, rich flavours while keeping an eye on the sauce. The result? Melt-in-your-mouth beef cheeks with a beautifully thickened wine sauce.
Equipment
- Immersion blender (optional)
- Pressure Cooker
Ingredients
- 3 tbsp olive oil divided
- 4 lg 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 stems 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 a large heavy-based pot or Dutch oven on high.
- Sear half the beef cheeks on both sides until browned. Remove and set aside.
- Repeat with remaining beef 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.
- Deglaze with wine and simmer for 1 minute.
- Add beef cheeks, beef stock, thyme, bay leaves, brown sugar, salt, and pepper.
- Simmer covered for 2–2½ hours on medium-low, turning cheeks occasionally.
- Remove the beef cheeks and discard thyme stems and bay leaves.
- Blend the sauce using an immersion blender until smooth.
- Transfer to a sauce pan and simmer for 5 - 10 minutes until it thickens.
- 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 & 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.
- 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.
- 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.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife