Recipes / Main dishes / Beef cheeks braised in red wine
Lunch
Dinner
High protein
Slow-cooked
Beef cheeks braised in red wine
Whole beef cheeks braised slowly in red wine with vegetables and herbs, so tender you can cut them with a fork.
- Cooking
- 4–5 h
- Prep
- 30 min
- Difficulty
- Medium
Per serving
476 kcal
Protein · 44 %
52 g
Fat · 49 %
26 g
Carbs · 7 %
8 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 8 servings
- 3 beef cheeks, trimmed and whole (600–800 g each)
- 2 tbsp neutral oil
- 2 carrots, diced
- 2 celery sticks, diced
- 1 large onion, diced
- 4 garlic cloves, unpeeled and crushed
- 2 tbsp tomato purée
- 2 tbsp plain flour
- 600 ml red wine (Côtes du Rhône, Syrah/Grenache or Pinot Noir)
- 300 ml beef stock
- 1 bouquet garni (3 sprigs of thyme, 2 of rosemary and 2 bay leaves)
- salt and pepper
- For the sauce and to serve
- 2 tbsp cold butter, diced
- 2 tbsp chopped chives
Step by step
- Preheat the oven to 140 °C. Season the beef cheeks.
- Heat the oil in a cast-iron casserole and brown the cheeks on all sides. Take them out.
- In the same casserole, fry the carrot, celery, onion and garlic for about 5 minutes.
- Add the tomato purée and cook for 1 minute, stirring.
- Sprinkle the 2 tablespoons of flour over the vegetables, stir well and cook for 1 or 2 minutes to cook out the raw taste. It will help thicken the sauce.
- Pour in the red wine, scrape the bottom and let it bubble for a couple of minutes. Add the stock and bouquet garni and put the cheeks back in.
- Cover and braise in the oven for 4 to 5 hours at 140 °C. They're ready when a fork goes in with no resistance.
- Take out the cheeks, strain the sauce and reduce it on the hob until it coats a spoon. Off the heat, whisk in the cold butter.
- Serve the cheeks with the sauce and sprinkle with chopped chives.