Braised Beef Cheeks: Serves 4

Many people turn their noses up when beef cheeks are mentioned, it’s such a shame as cheeks are a wonderful cut of beef especially when braised or cooked sous vide over long periods of time. It’s my opinion that if an animal dies for our sustenance than the whole animal should be used as a sign of respect. The rich sauce that comes as a by-product of this braise is very rich and complex in flavour I would recommend serving these cheeks with soft polenta or a super smooth potato or pumpkin puree and steamed vegetables.

Ingredients Quantity

  • 2 beef cheeks denuded (trimmed of fat and connective tissue)
  • 2 cloves garlic crushed
  • 4 sprigs fresh thyme
  • 300ml dry red wine
  •  2 bay leaves
  • 1 brown onion finely diced
  • 1 stick of celery finely diced
  • 60g carrot brunoise
  • 50g butter
  • dash of olive oil 
  • 3 tomatos diced
  • 2 cloves
  • Pinch White Pepper
  • 1 tsp brown sugar.
  • 1.2 litres beef stock
  • 3 eshallots pealed with root end attached.

Step Method

  1. Place beef cheeks, garlic, thyme, wine, bay leaves, onion, celery, carrots and cloves into a bowl. Cover and refrigerate overnight.
  2. Preheat oven to 160c
  3. Transfer beef cheeks to a plate, reserving marinade. Pat beef cheeks dry and season with salt and pepper. Melt butter add oil in a 5 litre Dutch oven or heavy based pot over medium to high heat.
  4. Add beef cheeks and cook, turning, until browned, about 8 minutes adding the brown sugar for the last two minutes of cooking, transfer beef cheeks to a plate.
  5. Add the reserved marinade to pot along with the beef stock and diced tomatoes and boil for 5 minutes remove any scum. Nestle the beef cheeks in the liquid.
  6. Place a lid on pot, and place it in the preheated oven, and cook for two hours, turn the beef cheeks over and add the shallots and cook until tender, about 3 hours total cooking time.
  7. Using a slotted spoon, transfer beef cheeks and shallots to a plate and cover with aluminium foil , place in a warm area.
  8. Skim excess fat from surface of the cooking liquid then strain discarding the vegetables.
  9. Bring to a boil over high heat and reduce until liquid has thickened and coats the back of a spoon season if required, add the beef cheeks and shallots coat with sauce allow sitting for about 5 minutes serve.


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