Description
This braised beef cheek meat recipe delivers incredibly tender, melt-in-your-mouth beef infused with rich, deep flavors. Slow-cooked in a savory broth with red wine, aromatics, and fresh herbs, this dish is both comforting and gourmet. Perfect for a hearty dinner, it pairs beautifully with mashed potatoes, polenta, or roasted vegetables.
Ingredients
Scale
For the Beef Cheeks
- 2 lbs beef cheek meat, trimmed
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
For the Braising Sauce
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 tbsp tomato paste
- 1 cup red wine (or beef broth)
- 2 cups beef broth
- 2 sprigs thyme
- 1 sprig rosemary
- 2 bay leaves
Instructions
1. Prepare the Beef Cheeks
- Trim any excess fat or sinew from the beef cheeks.
- Pat the meat dry and season with salt and black pepper.
2. Sear the Beef
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the beef cheeks for 3–4 minutes on each side until browned.
- Remove the beef and set aside.
3. Build the Flavor Base
- In the same pot, add chopped onions, garlic, and carrots. Sauté for 5 minutes until softened.
- Stir in the tomato paste and cook for 1 minute to enhance the depth of flavor.
4. Deglaze the Pot
- Pour in red wine (or additional beef broth), scraping up browned bits from the bottom.
- Simmer for 3–5 minutes to reduce slightly.
5. Slow-Braise the Beef
- Return the beef cheeks to the pot.
- Add beef broth, thyme, rosemary, and bay leaves.
- Cover and braise at 300°F (150°C) for 3 to 4 hours, or until fork-tender.
6. Final Touches and Serving
- Remove the beef and let it rest. Strain the sauce for a smoother consistency if desired.
- Serve whole or shredded with the sauce drizzled over the top.
Notes
- For a thicker sauce, reduce the braising liquid over medium heat before serving.
- Substitute red wine with extra beef broth if preferred.
- This dish tastes even better the next day as the flavors develop.
- Serve with mashed potatoes, polenta, or crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braised
- Cuisine: French, European
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: beef cheek meat recipe, braised beef cheeks, slow-cooked beef, tender beef recipe, beef stew