$$ · braised beef, lamb neck, pot roasts, and stews
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Browning meat on the stovetop, then braising it slowly in the oven.
Beef cheeks are extraordinarily gelatinous — richer and more intensely beefy than oxtail. Braised low and slow in red wine, they become silky enough to cut with a spoon.
Serves 4 peoplePrep 20 minCook 4 hr
Ingredients & method
Ingredients
- 4 beef cheeks (about 200 g each), trimmed of excess sinew
- 2 tbsp oil
- 2 onions, chopped
- 3 carrots, chopped
- 1 celery stalk, chopped
- 1 bottle (750 ml) full-bodied red wine
- 300 ml beef stock
- 4 garlic cloves, smashed
- 2 sprigs thyme, 2 bay leaves
- 1 tbsp tomato paste
- Salt and black pepper
Method
- 1Season beef cheeks. Heat oil in a large casserole over high heat. Sear cheeks 4 minutes per side until deeply browned. Remove.
- 2Reduce heat. Cook onions, carrots, and celery for 10 minutes until softened. Add garlic and tomato paste, cook 2 minutes.
- 3Pour in wine. Bring to a boil and reduce by one-third. Add stock, thyme, and bay leaves.
- 4Return cheeks to the pot. Cover tightly and braise at 150 °C for 3.5–4 hours, turning once.
- 5Remove cheeks and rest. Strain the braising liquid and reduce to a glossy sauce. Serve cheeks whole on creamy polenta or mash, with the sauce poured over.
Useful gear for this recipe
$$ · roasts, smokers, and long cooks
ThermoPro TP20 Wireless Meat Thermometer
Monitoring large cuts where opening the smoker or oven would cost heat.
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Chef's tip
Beef cheeks are even better reheated the next day — reheat gently in the sauce to prevent drying.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.