Simply Braised Beef Cheeks

Lucy

Discover the best way to cook tender and flavorful beef cheeks with this easy, melt-in-your-mouth braised recipe. Perfect for any occasion!

Prep Time 15

Cook Time 3

Total Time 3 15

Course Main Course

Cuisine American, comfort food

Servings 4

Calories 450 kcal

Gathering the right ingredients is the first step to making this rich and flavorful dish. Luckily you don’t need a long list of fancy ingredients—just a few key items to ensure maximum taste and tenderness. Here’s what you’ll need:
2-3 beef cheeks – Look for meaty cheeks preferably from a well-marbled cut. Don’t worry if they’re a bit tough before cooking; they’ll become super tender with braising!
2 tablespoons olive oil – For searing the beef and building flavor.
1 medium onion diced – Adds sweetness and depth to the braising liquid.
2 carrots peeled and chopped – Their natural sweetness balances the savory flavors.
2 celery stalks chopped – Brings a subtle earthiness to the dish.
4 cloves garlic minced – For that irresistible aromatic base.
1 cup red wine – Choose a dry red wine that you’d enjoy drinking. It will help deglaze the pan and create a robust braising sauce.
2 cups beef broth – Use a good-quality broth to enhance the depth of flavor.
Fresh herbs – A few sprigs of rosemary thyme, and a bay leaf add fragrant herbal notes.
Salt and pepper to taste – Essential for seasoning and bringing out the dish’s natural flavors.
2 tablespoons butter – For added richness and a silky finish to the sauce.

Don’t skimp on the quality of your beef broth or wine. Since they’re the main components of the braising liquid their flavor will really shine through in the final dish!

Heat 2 tablespoons of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot and shimmering, add your beef cheeks. Sear them on all sides until they develop a beautiful brown crust—about 3-4 minutes per side. This step is essential because it creates a rich, flavorful base for the braising liquid. Once done, remove the beef cheeks from the pot and set them aside.

In the same pot, toss in your diced onion, carrots, and celery. Stir them around for 5 minutes, allowing them to soften and develop sweetness. This is where the foundation of the dish really starts to take shape. Add in the garlic and cook for another minute until it’s aromatic and golden.

Now, pour in 1 cup of red wine and use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot. This process, called deglazing, helps intensify the flavors and gives the sauce a deeper richness. Let the wine simmer for 2-3 minutes to cook off some of the alcohol, leaving just the bold flavors behind.

Next, pour in 2 cups of beef broth, and add the rosemary, thyme, and bay leaf. Stir to combine. Place the beef cheeks back into the pot, ensuring they’re submerged in the liquid. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it braise slowly for 2.5 to 3 hours, or until the beef cheeks are fork-tender.

Once the beef cheeks are cooked to perfection, carefully remove them from the pot. Stir in 2 tablespoons of butter into the braising liquid to add richness and a smooth texture to the sauce. Taste and adjust the seasoning with salt and pepper to suit your preference.

Want to make this dish even better? Let it cool slightly, then store it in the fridge overnight. The flavors will meld and intensify, making the beef cheeks even more tender and flavorful the next day!

Nutrition Information

Keyword Beef Cheeks, Braised Beef, Comfort Food, Tender Beef