Braised Beef Cheeks

Braised Beef Cheeks

Yields 4 servings



Braised Beef Cheeks

10 minPrep Time

3 hr, 15 Cook Time

3 hr, 25 Total Time

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  • 2 tablespoons olive oil
  • 2-3 pounds beef cheeks
  • 1 teaspoon table salt
  • Fresh cracked Tellicherry black pepper
  • Flour for dredging
  • 1 medium red onion, chopped
  • 1 parsnip, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic
  • 1½ cups red wine
  • 2 cups beef stock
  • 2 teaspoons whole coriander, cracked
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf, bruised
  • 2 tablespoons tomato paste


  1. Preheat oven to 300 degrees.
  2. Heat oil in a large roasting pan over medium-high heat.
  3. Sprinkle black pepper on the beef cheeks, dust lightly with flour and brown on all sides.
  4. Add onion, parsnip, celery, carrot and garlic to the meat and saute until tender.
  5. Pour in about ⅓ of the wine, scraping any bits from the pan. Stir until wine is mostly absorbed.
  6. Pour in the remaining wine and beef stock.
  7. Add the coriander, herbs and tomato paste, stir, cover and put in oven.
  8. Braise for about 3 hours until fork-tender.
  9. Remove meat from the pan and wrap in foil to keep warm.
  10. Strain the braising liquids into a large saute pan and turn heat to medium-high.
  11. Reduce liquids to a gravy consistency, stirring continuously.
  12. Remove from heat, put meat in a serving bowl and pour liquids over it. Serve.



487 cal


8 g


38 g


7 g
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