At a glance
This is a delicious braised beef cheek dish that requires some patience but rewards you with incredibly tender, fall-apart meat. You'll sear the cheeks, add vegetables and red wine, then let everything braise for about 3 hours while you relax. The final touches involve reducing the sauce and preparing simple sides like mashed potatoes and sautéed vegetables.
1/5
Sear the meat
Heat some oil in a large pan and sear the salted and peppered beef cheeks until the meat is well browned on all sides.
For this step
0/32/5
Add the vegetables
Peel two carrots, two parsley roots and half a celery root, slice them into rounds, and add them to the beef cheeks.
For this step
0/33/5
Pour in the wine
Pour in the wine and stock and braise until tender. Depending on the size of the cheeks, this takes about 3 hours. The cheeks are done when they're falling apart.
For this step
0/1
Made it? Tell us how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
