Beef cheeks are one of the most flavorful cuts of meat, and slow braising transforms them into something truly special. The wine creates a complex, savory sauce while the long cooking time breaks down the connective tissue into a silky texture. This dish is perfect for make-ahead meals and pairs beautifully with mashed potatoes, polenta, or pasta.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Beef cheeks Salt Black pepper All-purpose flour Olive oil Onion, chopped Carrot, chopped Celery, chopped Garlic, minced Tomato paste Red wine Beef stock Bay leaves Fresh thyme or rosemary
Directions
Preheat the oven to 325°F (165°C).
Pat the beef cheeks dry and season with salt and black pepper, then lightly coat with flour.
Heat olive oil in a heavy oven-safe pot or Dutch oven over medium-high heat.
Sear the beef cheeks on all sides until deeply browned, then remove and set aside.
Add onion, carrot, and celery to the pot and cook until softened.
Stir in garlic and tomato paste and cook for 1 to 2 minutes.
Pour in the red wine, scraping up any browned bits, and simmer for a few minutes to reduce slightly.
Add beef stock, bay leaves, and herbs, then return the beef cheeks to the pot.
Cover and transfer to the oven.
Braise for 2½ to 3 hours, turning the cheeks occasionally, until fork-tender.
Remove the beef cheeks and reduce the sauce on the stovetop if desired before serving.
Servings and timing
This recipe serves 4 people. Prep time is about 20 minutes. Cook time is 2½ to 3 hours. Total time is approximately 3 to 3½ hours.
Variations
You can add mushrooms for extra depth or substitute white wine for a lighter version. A splash of balsamic vinegar at the end enhances richness. For a slow cooker option, transfer everything to a slow cooker and cook on low for 8 hours.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat. Beef cheeks also freeze very well for up to 3 months and often taste even better after reheating.
FAQs
What are beef cheeks?
They are the facial muscles of the cow, known for intense flavor and tenderness after slow cooking.
Do beef cheeks need trimming?
Yes, excess connective tissue should be trimmed before cooking.
Can I make this dish ahead of time?
Yes, it tastes even better the next day after the flavors develop.
What wine works best?
A dry red wine such as Cabernet Sauvignon, Merlot, or Shiraz works well.
Can I cook this on the stovetop only?
Yes, keep it covered and simmer gently over very low heat.
Are beef cheeks expensive?
They are usually affordable compared to other braising cuts.
What should I serve with wine braised beef cheeks?
Mashed potatoes, polenta, risotto, or crusty bread are ideal.
Can I thicken the sauce?
Yes, reduce it uncovered on the stovetop after braising.
Is this recipe gluten-free?
Use gluten-free flour or omit flour to make it gluten-free.
How tender should beef cheeks be?
They should be extremely tender and easily cut with a spoon.
Conclusion
Wine braised beef cheeks are a show-stopping dish that rewards patience with incredible flavor and texture. Slow-cooked to perfection in a rich wine sauce, this recipe is ideal for comforting meals, dinner parties, or whenever you want a truly memorable dish.
Wine braised beef cheeks are slow-cooked until incredibly tender in a rich red wine sauce with aromatics and herbs. This elegant yet comforting dish delivers deep flavor and a melt-in-your-mouth texture perfect for special occasions or cozy dinners.
Ingredients
2 lb beef cheeks, trimmed
1 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 cups dry red wine
2 cups beef stock
2 bay leaves
2 sprigs fresh thyme or rosemary
Instructions
Preheat the oven to 325°F (165°C).
Pat the beef cheeks dry, season with salt and black pepper, and lightly coat with flour.
Heat olive oil in a heavy oven-safe pot or Dutch oven over medium-high heat.
Sear the beef cheeks on all sides until deeply browned, then remove and set aside.
Add the onion, carrot, and celery to the pot and cook until softened.
Stir in the garlic and tomato paste and cook for 1–2 minutes until fragrant.
Pour in the red wine, scraping up any browned bits, and simmer for a few minutes to reduce slightly.
Add the beef stock, bay leaves, and herbs, then return the beef cheeks to the pot.
Cover and transfer to the oven. Braise for 2½–3 hours, turning occasionally, until fork-tender.
Remove the beef cheeks and reduce the sauce on the stovetop if desired before serving.
Notes
Trim excess connective tissue from the beef cheeks before cooking.The dish tastes even better when made a day ahead.Reduce the sauce uncovered for a thicker consistency.Mushrooms can be added for extra depth of flavor.Serve with mashed potatoes, polenta, or pasta.
