Beef cheeks are an often overlooked cut of beef that can make some of the most delicious, comforting meals you will ever have the pleasure of eating. The cut can be tough, sinewy, and fatty if not cooked correctly, so it’s important to cook them low and slow. This Beef Cheeks Braised in Red Wine recipe yields a delicious meal that will warm you up on cold days, fill you up, and taste like a gourmet chef made the meal. This recipe can also be made in a slow cooker by simply putting all the ingredients in the slow cooker, and letting it cook for 8 hours on low. Leave us a comment with your thoughts on this recipe in the comments below, and enjoy!
- 4 slice(s) Bacon (roughly chopped)
- 4 Beef Cheek Meat (each cheek should feed one person)
- Black Pepper
- 1 Onion (large onion)
- 2 Carrot (finely chopped)
- 2 rib Celery (finely chopped)
- 2 Tbsp Tomato Paste (finely chopped)
- 2 clove Garlic
- 2 cup Dry Red Wine (minced)
- 2 Bay Leaf (inexpensive)
Add the chopped bacon to a large Dutch oven. Heat to medium-high heat, and cook the bacon until the grease is coating the pan. Remove the bacon, and eat it as a delicious snack. Alternatively, you can use 2 tbsp. of butter, olive oil, or vegetable oil. We like bacon fat for extra flavor!
While the bacon is cooking, generously season the beef cheeks with salt and pepper. After you’ve removed the bacon, place the beef cheeks in the Dutch oven, and sear in the bacon fat (or butter / oil) over medium high heat until each side is browned. Flip as necessary. Remove once browned, and set aside.
Add the chopped onion, carrot, and celery to the Dutch oven. Reduce heat to medium, and cook the vegetables until soft, about 10 minutes. Once soft, add the tomato paste and minced garlic to the vegetables. Mix the vegetables, tomato paste, and garlic together.
Pour the wine into the Dutch oven, and scrape up any browned bits from the bottom of the pan into the liquid. Return the cheeks to the Dutch oven, and bring the mixture to a boil. Once boiling, remove from heat, add the bay leaves to the mixture, and cover.
Place the Dutch oven into an oven preheated to 325ºF, and cook for approximately 3 hours until the cheeks are fall apart tender. Remove from oven, take the bay leaves out of the mixture, and serve. We suggest serving the cheeks over mashed potatoes or risotto with a generous helping of the braising liquid over top for sauce. If desired, you can return the sauce to the stovetop, bring to a boil, and reduce to your preferred thickness. Enjoy!