Beef Cheek Meat Recipe
Slow-cooked to perfection, these braised beef cheeks are melt-in-your-mouth tender with a rich, savory red wine sauce. Perfect for a cozy dinner served with mashed potatoes or creamy polenta!
Ingredients
- 2-3 pieces Beef Cheeks About 2 lbs total
- To taste — Salt & Black Pepper Seasoning
- 2 tbsp Olive Oil For searing
- 1 large Onion Diced
- 2 medium Carrots Chopped
- 2 stalks Celery Chopped
- 4 cloves Garlic Minced
- 2 cups Red Wine Or beef broth substitute
- 2 cups Beef Broth Rich, high-quality broth
- 2 tbsp Tomato Paste Adds depth to sauce
- 1 tbsp Worcestershire Sauce Enhances umami
- 2 sprigs Fresh Thyme Adds herbaceous aroma
- 1 sprig Fresh Rosemary Woody and fragrant
- 2 leaves Bay Leaves Classic braising ingredient
- 1 tsp Smoked Paprika Optional adds smoky flavor
- 1 tbsp Balsamic Vinegar For extra depth
Instructions
1️⃣ Trim and Prep:
- Trim excess connective tissue from the beef cheeks.
- Season generously with salt and black pepper.
2️⃣ Sear the Beef:
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear beef cheeks for 3-4 minutes per side until browned. Remove and set aside.
3️⃣ Sauté Vegetables:
- In the same pot, add onions, carrots, celery, and garlic.
- Sauté for 5 minutes until softened.
4️⃣ Deglaze with Wine:
- Stir in tomato paste and cook for 1 minute.
- Pour in red wine and scrape up browned bits from the bottom.
5️⃣ Braise the Beef:
- Return beef cheeks to the pot.
- Add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and smoked paprika.
- Cover and braise at 300°F (150°C) for 3-4 hours until fork-tender.
6️⃣ Rest and Serve:
- Remove beef cheeks and let them rest for 15 minutes.
- Serve with mashed potatoes, polenta, or buttered noodles.
Notes
- Make Ahead: This dish tastes even better the next day! Refrigerate overnight and reheat gently.
- Storage: Store in an airtight container for up to 3 days in the fridge or 3 months in the freezer.