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Braised Beef Cheeks in Red Wine

This beef cheeks recipe delivers melt-in-your-mouth tenderness with rich, gelatinous meat packed with deep beefy flavor. Braised low and slow in red wine with aromatic vegetables and herbs, this impressive dish transforms an affordable cut into fine dining at home.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Main Course
Cuisine: French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 2.5 pounds beef cheeks trimmed of excess fat and silverskin
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1/4 cup all purpose flour for dredging
  • 3 tablespoons olive oil
For the Braising Liquid
  • 1 large yellow onion roughly chopped
  • 2 medium carrots cut into 1 inch pieces
  • 2 celery stalks cut into 1 inch pieces
  • 6 garlic cloves smashed
  • 2 tablespoons tomato paste
  • 2 cups red wine full bodied like Cabernet or Merlot
  • 2 cups beef stock preferably low sodium
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Equipment

  • Large Dutch oven or heavy-bottomed braising pot with lid
  • Sharp knife for trimming
  • Cutting board
  • Wooden spoon
  • Tongs
  • Fine mesh strainer
  • Measuring cups and spoons
  • Kitchen twine (optional)

Method
 

  1. Remove beef cheeks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat the cheeks completely dry with paper towels, then season generously on all sides with salt and pepper.
  2. Place flour on a shallow plate and lightly coat each beef cheek, shaking off any excess.
  3. Heat olive oil in your Dutch oven over medium high heat until shimmering. Working in batches to avoid crowding, sear the beef cheeks for 3 to 4 minutes per side until deeply browned. Transfer seared cheeks to a plate and set aside.
  4. Reduce heat to medium and add onion, carrots, and celery to the pot. Cook for 6 to 8 minutes, stirring occasionally, until vegetables soften and begin to caramelize.
  5. Add the smashed garlic and tomato paste, stirring constantly for about 1 minute until the paste darkens slightly and becomes fragrant.
  6. Pour in the red wine and use your wooden spoon to scrape up all the browned bits stuck to the bottom. Let the wine simmer for 3 to 4 minutes to cook off some of the alcohol.
  7. Pour in the beef stock and add the thyme, rosemary, and bay leaves. Bring the liquid to a gentle simmer. Nestle the seared beef cheeks back into the pot. The liquid should come about two thirds up the sides of the meat.
  8. Cover the Dutch oven with a tight fitting lid and transfer to an oven preheated to 300 degrees Fahrenheit. Braise for 3 to 3.5 hours until the meat is completely tender and a fork slides through with zero resistance.
  9. Carefully transfer the beef cheeks to a serving platter and tent loosely with foil. Strain the braising liquid through a fine mesh strainer into a saucepan, pressing on the vegetables to extract maximum flavor.
  10. Bring the strained liquid to a boil over medium high heat. Reduce by about one third until the sauce coats the back of a spoon, roughly 10 to 15 minutes. Taste and adjust seasoning with salt and pepper.
  11. Spoon the reduced sauce generously over the beef cheeks and serve immediately while everything is piping hot.

Notes

For the silkiest sauce, stir in 2 tablespoons of cold butter right at the end. This technique, called mounting, adds richness and a glossy restaurant quality finish. This dish can be made a day ahead as the flavors develop beautifully overnight in the refrigerator. Store in an airtight container for up to 4 days or freeze for up to 3 months.