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Red Wine Braised Beef Cheeks with Root Vegetables
Traditional dish · European
A hearty and comforting dish where beef cheeks are slow-cooked with red wine and a medley of root vegetables, creating a deeply savory and tender result.
Ingredients
- Beef Cheeks1 kg
- Olive Oil2 tbsp
- Yellow Onion1 large
- Garlic4 cloves
- Carrots2 medium
- Parsnips2 medium
- Potatoes300g
- Tomato Paste1 tbsp
- Dry Red Wine500 ml
- Beef Broth750 ml
- Fresh Thyme4 sprigs
- Saltto taste
- Black Pepperto taste
Steps
- 1
Preheat oven to 160°C (325°F). Season beef cheeks with salt and pepper.
- 2
Heat olive oil in a Dutch oven over medium-high heat. Sear beef cheeks until browned on all sides. Remove and set aside.
- 3
Add chopped onion and cook until softened. Add minced garlic and cook for 1 minute.
- 4
Stir in tomato paste and cook for 1 minute. Deglaze with red wine, scraping the bottom of the pot. Simmer for 5 minutes.
- 5
Add beef broth, thyme, and beef cheeks back to the pot. Bring to a simmer.
- 6
Add peeled and chopped carrots, parsnips, and potatoes. Ensure vegetables are mostly submerged.
- 7
Cover and transfer to the oven. Braise for 3.5 to 4.5 hours, or until beef is tender.
- 8
Remove beef and vegetables. Skim fat from the sauce. Reduce sauce if needed. Season to taste.
- 9
Return beef and vegetables to the sauce to reheat. Serve hot.
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