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These Slow Cooked Beef Cheeks braised in red wine are irresistibly tender, with a deep, rich flavor that warms the soul. The red wine sauce becomes a luscious gravy, coating each piece of beef with an exquisite taste and aroma that tantalizes the senses.
Served over creamy mashed potatoes or cauliflower, this dish makes for an impressive dinner, whether you’re hosting a fancy dinner party or looking for a comforting, home-cooked meal. The process is simple yet yields restaurant-quality results, making it a true showstopper on any occasion.
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Full Recipe:
- 3 tbsp olive oil, separated
- 1.5 kg/3lb beef cheeks (4 large or 6 small beef cheeks)
- 1 onion (white, brown, or yellow), roughly diced (about 1 cup)
- 1 celery stalk, roughly diced (about 1 cup)
- 1 carrot, roughly diced (about 3/4 cup)
- 4 garlic cloves, minced
- 6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
- 4 dried bay leaves (or 3 fresh bay leaves)
- 1 cup (250 ml) beef stock (broth)
- 2 cups (500 ml) red wine (full-bodied, e.g., Cabernet Sauvignon or Merlot)
- 2-3 tsp salt, separated
- Black pepper to taste
Directions:
- Prepare the beef cheeks by trimming any large, fatty membrane. Pat them dry and season with 1 tsp of salt and black pepper.
- Heat 2 tbsp olive oil in a large pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove and repeat with the remaining cheeks.
- Turn the heat down to medium-high, add the remaining 1 tbsp olive oil, garlic, and onion. Sauté for 3 minutes until the onion becomes translucent.
- Add the celery and carrot, sauté for another 3 minutes.
- For Slow Cooker: Pour the onion mixture into the slow cooker, place the beef cheeks on top, pour in the wine, and bring it to a simmer for 1 minute. Add the remaining ingredients. Cook on Low for 8 hours or High for 6 hours (250g/8oz cheeks) or Low for 10-12 hours or High for 8 hours (350g/12oz cheeks).
- Remove the beef cheeks from the slow cooker and discard the thyme stems and bay leaves. Puree the braising liquid into a smooth sauce using a stick blender. Simmer on the stove until the sauce thickens (about 10 minutes).
- For Pressure Cooker: Follow the same directions as above but cook on high for 1 hour.
- For Stovetop/Oven: Pour the wine into the pot, scrape the bottom, and bring to a simmer for 1 minute. Add remaining ingredients, cover, and simmer on medium-low for 2-2.5 hours (stove) or bake at 160°C/320°F for 3-3.5 hours (oven) until tender. Puree the sauce and simmer until thickened.
- Return the beef cheeks to the sauce, cover, and keep warm until ready to serve.
Prep Time: 15 minutes | Cooking Time: 8 hours (Slow Cooker) / 1 hour (Pressure Cooker) / 2.5-3.5 hours (Stove/Oven) | Total Time: Varies by method
Kcal: 586 kcal | Servings: 6 servings
About Beef Cheeks and Cooking Techniques
What are Beef Cheeks?
Beef cheeks are a lesser-known cut of meat that comes from the cheek muscles of cows. Due to the nature of the muscle, they are a tough and sinewy cut, which means they need to be cooked “low and slow” to transform into a melt-in-your-mouth delicacy. When braised properly, the connective tissue breaks down, resulting in a tender, flavorful dish that soaks up all the richness of the braising liquid.
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Choosing the Right Cut and Substitutes
When shopping for beef cheeks, look for pieces that are evenly sized, as this ensures even cooking. If beef cheeks are not readily available, other slow-cooking cuts like beef short ribs, brisket, or chuck work well as substitutes. For best results, cut these substitutes into 250g/8oz chunks so they cook evenly and soak up the sauce just like the cheeks.
Why Use Red Wine for Braising?
Red wine serves as a fantastic base for the braising liquid, adding depth, warmth, and complexity to the dish. The acidity in the wine helps tenderize the meat while also complementing the flavors of the beef and vegetables. Full-bodied wines like Cabernet Sauvignon or Merlot are best, but there’s no need to splurge on an expensive bottle; a decent-quality, affordable red wine will work just as well. You’ll be amazed at how the wine transforms into a thick, rich sauce that pairs perfectly with the tender beef cheeks.
Three Cooking Methods for Convenience
This recipe is highly versatile and can be adapted to whichever cooking method you prefer: slow cooker, pressure cooker, or stovetop/oven. The slow cooker provides a “set and forget” convenience, letting you walk away for 8 hours while the flavors develop. The pressure cooker method is perfect for those in a time crunch, reducing the cooking time to just 1 hour. If you have the time and want to enjoy the aroma filling your kitchen, the stovetop or oven method yields equally delicious results, with a tender texture and intensified flavor.
Serving and Presentation
Serving Suggestions
One of the classic ways to enjoy these braised beef cheeks is to serve them over a bed of creamy mashed potatoes (or mashed cauliflower for a low-carb option). The sauce acts like a gravy, coating each bite with its rich flavor. You can also serve the beef cheeks alongside roasted vegetables or over pasta to make a hearty ragu.
Great for Entertaining and Meal Prep
These beef cheeks are the perfect dish to serve when entertaining guests. Not only do they have an elegant, restaurant-quality presentation, but the slow cooking process means most of the work is done well in advance. This allows you to enjoy your company without being stuck in the kitchen all evening. Additionally, the leftovers freeze beautifully, making them a great option for meal prep or a future quick dinner.
Pairing and Wine Suggestions
When serving this dish, consider pairing it with the same type of red wine you used for the braising. The deep flavors of a Cabernet Sauvignon or Merlot enhance the meal, bringing out the richness of the meat and sauce. A side of crusty bread can also be served to help soak up the delicious sauce.
Recipe Customizations and Tips
Flavor Variations
- Herb Choices: While thyme is used in this recipe, other fresh herbs like rosemary or sage can be added for additional depth of flavor.
- Spice it Up: For a spicier kick, add a pinch of chili flakes when sautéing the vegetables, or serve with a dash of freshly ground black pepper.
- Gluten-Free Option: This dish is naturally gluten-free if you use a gluten-free beef stock.
Tips for the Best Results
- Sear for Flavor: Don’t skip the browning step! Searing the beef cheeks at the start helps build a depth of flavor that carries through the entire dish.
- Pureeing the Sauce: Use a stick blender to blend the braising liquid into a smooth sauce. This not only thickens the sauce but ensures that all the flavors are perfectly melded together.
- Check for Tenderness: Depending on the size of your beef cheeks, the cooking time may vary slightly. The cheeks are done when they fall apart easily with a fork.
History and Background of Beef Cheeks
The Rise of a Lesser-Known Cut
Beef cheeks, once considered a more modest and underappreciated cut of meat, have gained popularity in recent years thanks to their incredible tenderness and flavor when properly cooked. Originally a staple in rustic, traditional recipes from various European and South American cuisines, beef cheeks have been a well-kept secret in home cooking and fine dining alike. In Italy and France, this cut is often braised in wine, as in this recipe, while in South America, it’s a common ingredient in rich stews.
Modern Appeal and Culinary Trends
Due to the rise of slow cooking and interest in nose-to-tail cooking, beef cheeks have become a popular choice for those looking to explore affordable cuts that yield gourmet results. Their versatility makes them suitable for everyday home-cooked meals, as well as upscale restaurant-quality dishes. The unique texture and flavor of beef cheeks, combined with the savory richness of red wine and herbs, make this a dish that never fails to impress.
Key Benefits of the Recipe
Cost-Effective Yet Luxurious
This dish transforms an economical cut of beef into a meal that feels luxurious and indulgent. Unlike some cuts of beef that can be pricey, beef cheeks provide excellent value for their flavor and tenderness after slow cooking. The red wine braising technique elevates the dish to another level, offering a taste that rivals restaurant dishes costing significantly more.
Nutritional Value
In addition to being delicious, this dish is also quite nutritious. Beef cheeks are rich in protein and iron, making them a great source of energy and nutrients. While the recipe has some fat content, this helps create the luscious texture and flavor of the beef. Pairing the beef cheeks with vegetables like carrots, celery, and onion adds fiber and vitamins to the dish, creating a balanced and hearty meal.
Meal Versatility and Reusability
One of the best aspects of this recipe is its adaptability. The leftovers can be reinvented into different dishes, giving you several meal options from one preparation. Here are some ways to enjoy the leftovers:
- Beef Cheek Ragu: Shred the beef cheeks and toss them with pasta, adding more sauce for a rich, comforting pasta dish.
- Shepherd’s Pie: Use the beef cheeks and sauce as a filling, topped with mashed potatoes, and bake for a delicious twist on a traditional shepherd’s pie.
- Beef Cheek Tacos: Shred the meat and serve in soft tortillas with fresh salsa, pickled onions, and a dollop of sour cream for a unique taco night.
Flavor Profile and Aroma
Deep, Savory Flavors
The combination of red wine, beef stock, and aromatics like thyme, bay leaves, and garlic creates a deep, savory flavor that permeates the entire dish. As the beef cheeks braise slowly in the wine-based sauce, they soak up all those rich flavors, resulting in meat that’s tender and flavorful with every bite. The sauce thickens and intensifies in flavor, becoming a smooth, glossy gravy that coats the beef beautifully.
Aromatic Allure and Kitchen Magic
One of the most rewarding aspects of preparing this dish is the intoxicating aroma that fills your kitchen as it cooks. The scent of red wine simmering with herbs and meat is warm and inviting, making it the perfect dish to cook on a chilly day when you want to create a cozy, comforting atmosphere in your home.
Tips for Perfecting Your Slow Cooked Beef Cheeks
Use a Heavy-Based Pot
If you are cooking on the stovetop or in the oven, use a heavy-based pot like a Dutch oven. The even heat distribution helps to cook the beef cheeks evenly and prevents the sauce from burning at the bottom.
Make-Ahead and Storage
This dish is great for meal prep and can be made ahead of time. Once cooked, the beef cheeks and sauce can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it taste even better when reheated. To reheat, gently warm in a covered pot on the stove or in the oven until heated through.
Freezing and Reheating
If you’re making a big batch, the beef cheeks and sauce can also be frozen for up to 3 months. Once thawed, reheat gently over low heat until warmed through. The sauce may thicken slightly when chilled or frozen; simply add a splash of water or beef stock when reheating to reach your desired consistency.
Side Dish Pairings
Classic and Creative Side Dishes
- Creamy Mashed Potatoes: The smooth, buttery texture of mashed potatoes perfectly complements the rich, thick sauce of the beef cheeks.
- Polenta: Creamy polenta or even a firm polenta cake makes a wonderful base for the tender meat and flavorful sauce.
- Mashed Cauliflower: For a low-carb alternative, mashed cauliflower is an excellent choice that still adds creaminess to the dish.
- Roasted Root Vegetables: Pair the dish with oven-roasted root vegetables like carrots, parsnips, or sweet potatoes, which add natural sweetness and depth.
- Buttery Garlic Bread: Use the sauce as a dip for slices of warm, crusty garlic bread, offering a simple yet indulgent way to soak up every drop of flavor.
Fresh Salads for Balance
- Arugula and Parmesan Salad: A crisp and peppery arugula salad with a lemon vinaigrette and shaved Parmesan offers a refreshing contrast to the hearty beef.
- Tomato and Basil Salad: A simple salad of fresh tomatoes, basil, olive oil, and a sprinkle of salt and pepper can add a burst of freshness to the dish.
- Green Bean Almondine: Lightly sautéed green beans with slivered almonds add both crunch and a subtle sweetness, making for a balanced and elegant side.
Wine Pairings for the Dish
Red Wine Complement
Since the beef cheeks are braised in red wine, it makes sense to pair the dish with a similar full-bodied red wine. Here are some ideal wine pairings:
- Cabernet Sauvignon: Its deep, rich flavor and tannins enhance the beef’s taste and complement the sauce.
- Merlot: Smooth and slightly fruity, Merlot pairs wonderfully with the savory, braised beef.
- Malbec: Known for its bold flavor and dark fruit notes, Malbec adds a robust complement to the beef cheeks.
- Syrah/Shiraz: The spicy, smoky undertones of Syrah or Shiraz can provide an extra layer of complexity to the meal.
Conclusion
Slow Cooked Beef Cheeks in Red Wine Sauce is a beautifully comforting yet elegant dish that transforms a budget cut of meat into a melt-in-your-mouth delicacy. With its rich flavor, versatile cooking methods, and easy preparation, this recipe is perfect for dinner parties, cozy family meals, or meal prepping. The tender beef and flavorful sauce pair wonderfully with a variety of sides, and the leftovers offer even more delicious possibilities. Whether you’re an experienced cook or just looking to impress with minimal effort, this recipe is sure to become a favorite in your kitchen.