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Classic Braised Beef Cheeks
Traditional dish · French
Tender, fall-off-the-bone beef cheeks slowly braised in red wine with aromatic vegetables and herbs, resulting in a rich, deeply flavorful dish.
Ingredients
- Beef Cheeks1 kg
- Olive Oil2 tbsp
- Yellow Onion1 large
- Carrots2 medium
- Celery Stalks2
- Garlic4 cloves
- Tomato Paste2 tbsp
- Dry Red Wine750 ml
- Beef Broth500 ml
- Thyme Sprigs3
- Bay Leaves2
- Saltto taste
- Black Pepperto taste
Steps
- 1
Preheat oven to 160°C (325°F). Season beef cheeks generously with salt and pepper.
- 2
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear beef cheeks on all sides until deeply browned. Remove beef and set aside.
- 3
Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- 4
Add minced garlic and tomato paste. Cook for 1 minute more, stirring constantly.
- 5
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.
- 6
Return the beef cheeks to the pot. Add beef broth, thyme sprigs, and bay leaves. The liquid should almost cover the beef.
- 7
Bring the liquid to a simmer, then cover the pot tightly and transfer to the preheated oven.
- 8
Braise for 3 to 4 hours, or until the beef cheeks are very tender and easily shredded with a fork.
- 9
Remove the beef cheeks from the pot. Skim off excess fat from the sauce. If desired, strain the sauce and reduce it slightly on the stovetop for a thicker consistency. Season with salt and pepper to taste.
- 10
Return the beef cheeks to the sauce to warm through. Serve hot, garnished with fresh parsley.
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