Red Wine Braised Beef Cheeks

Name: Red Wine Braised Beef Cheeks
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 3 h 40 min
Cuisine: France
Ingredients: 800 g of beef (cheeks trimmed into large pieces); 1 onions (sliced); 2 carrots (cut into rounds); 2 garlic cloves (crushed); 2 tbsp of olive oil; 20 g of butter; 1 tbsp of flour; 500 ml of red wine (full-bodied); 250 ml of beef broth; 1 tbsp of tomato paste; 3 thyme (fresh sprigs); 2 bay leaves (dried); 1 tsp of peppercorns (crushed blend); 1 tsp of salt

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Beef cheeks in red wine sauce are the ultimate braised dish, renowned for their incomparable gelatinous texture and rich jus. This exceptional cut is slowly confited until it becomes fork-tender. Serve this great country classic with crushed potatoes or fresh tagliatelle.

Total time: 3 h 40
Prep: 20 min
Cook: 3 h 20
Rest: 3 h
Difficulty: Medium
Per person: €4.00

By the CookinBreak team

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Nutrition facts

per serving · estimate

425kcal

Protein44 g48%
Carbs9 g10%
Fat17 g42%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get a tender texture without drying out the meat, be sure to keep the barest simmer throughout cooking. If the sauce still seems too thin at the end, carefully remove the meat and reduce the juices over high heat for 5 minutes.

Freezing : Can you freeze this recipe?

Yes

Very good, up to 3 months in airtight containers or freezer bags.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Flavors develop, ideal made the day before. Store in the fridge.

Reheating : How do you reheat it?

Reheat in a saucepan over low/medium heat or in the oven at 150°C (20-30min). Microwave possible on medium power.

Variations

Dark beer version: replace the red wine with an abbey beer and add a slice of gingerbread spread with mustard.
Mushroom version: stir in 200 g of white mushrooms sautéed in butter 30 minutes before the end of simmering.
Oven cooking: place the covered Dutch oven in the oven at 140 °C for 3 h 30 for perfectly even heat distribution.

Mistakes to avoid

Neglecting the initial browning of the meat, which is essential to create the caramelized browned bits that enrich the sauce.
Cooking at a hard boil, which would make the fibers of the beef cheek tough and rubbery.
Forgetting to bring the red wine to a boil before covering, to evaporate the residual alcohol that would give bitterness.

Frequently asked questions

Which red wine should I choose for this recipe?

Choose a full-bodied, tannic red wine such as a Côtes-du-Rhône, a Cahors, or a Madiran. A wine with a good aromatic structure holds up perfectly to the long simmer and gives the sauce incomparable depth.

Can I cook the beef cheeks in the oven?

Yes, after bringing the Dutch oven to a boil on the stovetop, place it in the oven with its tight-fitting lid at 140 °C for 3 h 30. The enveloping heat ensures extremely even simmering with no risk of scorching the bottom.

How do I know when the beef cheeks are done?

Stick a knife tip or fork tines into the center of a piece: the meat should open with no resistance and shred easily. If you feel any firmness, extend the cooking by 30 minutes.

Why are beef cheeks so tender?

This muscle contains a high proportion of collagen. During long, slow cooking over low heat, this connective tissue gradually turns into melting gelatin, which nourishes the muscle fibers and makes the cut extremely tender.