Description
Tender and flavorful beef cheeks braised to perfection, served with a rich sauce that enhances the meat’s natural flavors.
Ingredients
Scale
- 2 pounds beef cheeks, trimmed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef cheeks with salt and pepper, then sear them in the pot until browned on all sides. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let it reduce by half.
- Add the beef broth, tomato paste, thyme, bay leaf, and the seared beef cheeks back to the pot. Bring to a simmer.
- Cover the pot and transfer it to the oven. Braise for 3 to 4 hours, or until the beef cheeks are fork-tender.
- Once cooked, remove the beef cheeks from the pot and let them rest for a few minutes. Meanwhile, strain the sauce and reduce it on the stovetop if desired.
- Slice the beef cheeks and serve with the sauce, garnished with fresh parsley.
Notes
- For an extra depth of flavor, consider adding mushrooms or pancetta to the vegetable mix.
- This dish pairs well with mashed potatoes or polenta.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 20
- Carbohydrates: 10
- Fiber: 2
- Protein: 35
Keywords: beef cheeks recipe, braised beef cheeks, tender beef cheeks, beef cheeks main dish, hearty beef recipe