Red Wine Braised Beef Cheeks

Red wine braised beef cheeks turn a firm, slow-cooking cut into tender beef with a deep, glossy sauce. The cheeks simmer gently with red wine, beef stock, vegetables and herbs until a fork slips into the meat with very little resistance.

Red wine braised beef cheeks turn a firm, slow-cooking cut into tender beef with a deep, glossy sauce. The cheeks simmer gently with red wine, beef stock, vegetables and herbs until a fork slips into the meat with very little resistance.

Most of the cooking happens in a covered Dutch oven. Before that, a good sear builds flavor; afterward, reducing the braising liquid gives you a sauce worth spooning over mashed potatoes. It is a leisurely dish for a weekend dinner, with leftovers that reheat well in their sauce.

Recipe at a Glance

Serves: 4 Prep time: About 25 minutes Cook time: About 3 hours 45 minutes, including a 3½-hour braise; allow extra time for batch searing or sauce reduction Total time: About 4 hours 10 minutes, potentially longer Method: Covered oven braise in a Dutch oven Oven temperature: 150°C / 300°F, conventional oven

What Are Beef Cheeks?

Beef cheeks are the cheek muscles of cattle. They contain plenty of connective tissue, so they are better suited to gentle, prolonged cooking than to a quick pan-fry. During a slow braise, that connective tissue softens and contributes body to the sauce.

You may also see them sold as ox cheeks. Ask your butcher for trimmed cheeks if possible, or allow time to remove the tough outer silver skin yourself. Pieces can vary considerably in size, so use the total weight as your guide rather than assuming every cheek is one serving.

Ingredients