How to cook the perfect Beef Cheeks

If you’re looking for a recipe that’s both elegant and comforting, braised beef cheeks are the way to go. Slow-cooked to tender perfection in a rich, flavorful sauce, they’re perfect for a special dinner or a cozy family meal. Here’s everything you need to know to make the perfect braised beef cheeks, including the recipe and ingredients!

Ingredients
For the Beef Cheeks:

1.5 kg beef cheeks, trimmed of excess fat and sinew
Salt and freshly ground black pepper
2 tbsp olive oil
1 large onion, finely chopped
2 carrots, peeled and diced
2 celery sticks, diced
4 garlic cloves, minced
1 cup (250 ml) red wine (optional, for added depth)
1 cup (250 ml) beef stock (or more as needed)
1 cup (250 ml) tomato passata (or crushed tomatoes)
2-3 sprigs of thyme
2 bay leaves
1 sprig of rosemary
For Garnish:

Fresh parsley, chopped
Mashed potatoes or creamy polenta (for serving)
Instructions
Season the Beef Cheeks:
Pat the beef cheeks dry with paper towels and season them generously with salt and pepper. This step is essential to build flavor from the start.

Sear the Beef Cheeks:
Heat the olive oil in a heavy-based Dutch oven or large pot over medium-high heat. Add the beef cheeks, searing each side until deeply browned (about 4-5 minutes per side). This step adds depth to the dish. Remove the cheeks from the pot and set them aside.

Cook the Vegetables:
In the same pot, add the onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes or until the vegetables soften and start to caramelize. Add the minced garlic and cook for another minute until fragrant.

Deglaze with Wine (Optional):
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer and reduce by half (about 5 minutes). This step adds a rich depth of flavor, but you can skip it if you prefer.

Add the Braising Liquid:
Return the beef cheeks to the pot, then pour in the beef stock and tomato passata. The liquid should almost cover the beef cheeks, so add more stock if needed. Nestle the thyme, rosemary, and bay leaves into the pot.

Slow-Cook:
Bring the liquid to a gentle simmer, then cover the pot and transfer it to a preheated oven at 160°C (320°F). Let the beef cheeks braise in the oven for 3-4 hours, or until they are incredibly tender and can be easily pulled apart with a fork. Check halfway through and add more stock if the sauce is reducing too much.

Reduce the Sauce (If Needed):
Once the cheeks are cooked, remove them from the pot and set them aside. Simmer the sauce on the stove over medium heat for 10-15 minutes to thicken and intensify. You can season with additional salt and pepper if needed.

Serve:
Serve the braised beef cheeks over creamy mashed potatoes or polenta, spooning the rich sauce over the top. Garnish with fresh chopped parsley for a burst of color and freshness.

Tips for Perfect Braised Beef Cheeks
Patience is Key: Beef cheeks are a tough cut that needs long, slow cooking to become tender and flavorful. Plan for at least 3 hours of braising for the best results.
Searing Adds Flavor: Don’t skip the searing step—it caramelizes the beef and adds depth to the final dish.
Wine Adds Complexity: If you enjoy a richer, more layered sauce, the red wine is highly recommended. It’s the perfect balance to the beef and tomatoes.
Braised beef cheeks are a classic that never disappoints. The melt-in-your-mouth texture and deep flavors make this dish truly unforgettable. Enjoy!