beef cheek recipe

The Best beef cheek recipe

Braised Beef Cheeks with Red Wine and Root Vegetables

4.6 from 1689 votes

Tender, melt-in-your-mouth beef cheeks slow-cooked in a rich red wine sauce with aromatic vegetables. This hearty dish is perfect for a comforting dinner and pairs beautifully with mashed potatoes or crusty bread.

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Prep Time30 mins

Cook Time3 hours 30 mins

Resting Time0 mins

Total Time4 hours

Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Beef Cheeks

• 2 lbs (900g) beef cheeks, trimmed of excess fat
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

For the Braising Liquid

• 2 cups (480ml) dry red wine (such as Cabernet Sauvignon)
• 2 cups (480ml) beef stock
• 1 cup (240ml) tomato passata or crushed tomatoes
• 1 tbsp tomato paste
• 2 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 cinnamon stick (optional)

For the Aromatics and Vegetables

• 2 tbsp unsalted butter
• 1 large onion, diced
• 2 carrots, peeled and chopped into chunks
• 2 celery stalks, chopped into chunks
• 4 garlic cloves, minced
• 8 oz (225g) mushrooms, quartered (optional)
• 2 tbsp all-purpose flour (for thickening)

For Garnish (Optional)

• Fresh parsley, chopped
• Grated Parmesan cheese

👨‍🍳Directions

1. 1
   Preheat your oven to 325°F (165°C). Pat the beef cheeks dry with paper towels and season generously with salt and black pepper.
2. 2
   Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef cheeks in batches, turning occasionally, until deeply browned on all sides (about 5-6 minutes per batch). Remove the beef and set aside.
3. 3
   In the same pot, reduce the heat to medium and add the butter. Once melted, add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften (about 8-10 minutes).
4. 4
   Add the garlic and mushrooms (if using) and cook for another 2 minutes until fragrant. Stir in the flour and cook for 1 minute to remove the raw taste.
5. 5
   Pour in the red wine, scraping the bottom of the pot to deglaze. Simmer for 5 minutes until the liquid reduces slightly.
6. 6
   Add the beef stock, tomato passata, tomato paste, balsamic vinegar, Worcestershire sauce, thyme, rosemary, bay leaves, and cinnamon stick (if using). Stir to combine.
7. 7
   Return the beef cheeks to the pot, ensuring they are mostly submerged in the liquid. Bring to a gentle simmer, then cover with a lid and transfer to the preheated oven.
8. 8
   Braise for 3 to 3.5 hours, turning the beef cheeks halfway through, until the meat is fork-tender and nearly falling apart.
9. 9
   Carefully remove the beef cheeks from the pot and set aside. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface.
10. 10
    Simmer the strained liquid over medium heat for 10-15 minutes until thickened to a sauce-like consistency. Taste and adjust seasoning with salt and pepper if needed.
11. 11
    Return the beef cheeks to the pot and coat them in the sauce. Garnish with chopped parsley and grated Parmesan before serving.

🔧Equipment

• Large Dutch oven or heavy pot with lid
• Cutting board
• Chef’s knife
• Wooden spoon
• Tongs
• Measuring cups and spoons
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 150mg🧂Sodium: 750mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 40g

📝Notes

Tips: For extra depth of flavor, marinate the beef cheeks in red wine, garlic, and herbs overnight before cooking. If you prefer a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir into the simmering liquid. Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

❓ Frequently Asked Questions About Braised Beef Cheeks with Red Wine and Root Vegetables

1. What cut of beef is best for beef cheek recipes?

Beef cheeks are the ideal cut for this recipe, as they become incredibly tender and flavorful when slow-cooked. They come from the facial muscles of the cow and have a rich, gelatinous texture that breaks down beautifully over long cooking times. If beef cheeks are unavailable, short ribs or chuck roast can be used as substitutes, though they won’t have the same melt-in-your-mouth quality.

2. How long should beef cheeks be cooked for optimal tenderness?

Beef cheeks require a long, slow cooking process to reach their full potential. Typically, they should be braised or slow-cooked for 3 to 4 hours at a low temperature (around 300°F/150°C). This allows the tough connective tissue to break down into gelatin, resulting in a fork-tender texture. Some recipes may call for up to 6 hours for extra tenderness, especially if using a slow cooker.

3. Can beef cheeks be cooked in a slow cooker or Instant Pot?

Yes! Both methods work well for beef cheeks.
– Slow cooker: Cook on low for 6-8 hours or high for 4-5 hours with liquid (broth, wine, or sauce) until tender.
– Instant Pot: Use the pressure cook function for 45-60 minutes on high pressure, followed by a natural release. This speeds up the process while still delivering tender results.

4. What are the best liquids to braise beef cheeks in?

The braising liquid is key to flavor. Popular options include:
– Red wine (Cabernet Sauvignon or Merlot) for depth.
– Beef or veal stock for a rich, savory base.
– Tomato-based sauces (like marinara or passata) for a tangy twist.
– Beer (stout or dark ale) for a malty, robust flavor.
A combination of these (e.g., wine + stock) works best for layered taste.

5. How do I store and reheat leftover beef cheeks?

– Storage: Let the beef cool, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
– Reheating:
– Stovetop: Gently warm in the braising liquid over low heat until heated through.
– Oven: Cover with foil and bake at 300°F/150°C for 20-30 minutes.
– Microwave: Use short bursts, adding a splash of liquid to prevent drying out. Avoid overheating to maintain tenderness.