Braised Beef Cheeks with Mushrooms

Name: Braised Beef Cheeks with Mushrooms
Prep time: 20 min
Cook time: 180 min
Total time: 210 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.2 kg beef cheeks (trimmed); 2 tablespoons olive oil; 250 g mushrooms (sliced); 2 onions (chopped); 3 cloves garlic (minced); 1 cup red wine; 2 cups beef stock; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 2 bay leaves; to taste salt and pepper

210 min 4 servings Medium

All Recipes

Tender beef cheeks braised to perfection with mushrooms and aromatic herbs, creating a rich and flavourful dish.

Prep

20 min

Cook

180 min

Total

210 min

Servings

Difficulty

Medium

Beef cheeks are a delicacy that offer a melt-in-the-mouth experience when cooked properly. This underrated cut of meat, when braised slowly, absorbs flavours beautifully and becomes incredibly tender. Pairing beef cheeks with mushrooms adds an earthy depth to the dish, while red wine and herbs provide a robust and aromatic flavour profile. This classic French preparation is perfect for a cozy dinner.

Instructions

Prepare the Beef Cheeks

Pat the beef cheeks dry with paper towels. Season generously with salt and pepper.

Pro tip: Ensure beef cheeks are dry to achieve a good sear.

Sear the Beef Cheeks

Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef cheeks until browned on all sides, about 4-5 minutes per side. Remove and set aside.

Pro tip: Do not overcrowd the pan; sear in batches if necessary.

Sauté the Vegetables

In the same pot, add onions and sauté until translucent. Add garlic and mushrooms, cooking until mushrooms are golden, about 5 minutes.

Pro tip: Stir regularly to prevent burning.

Deglaze with Wine

Pour in red wine, scraping up browned bits from the bottom of the pot. Bring to a simmer and reduce by half.

Pro tip: Reducing the wine intensifies its flavour.

Combine Ingredients

Stir in tomato paste, beef stock, thyme, and bay leaves. Return beef cheeks to the pot, ensuring they are submerged in the liquid.

Pro tip: Add more stock if needed to cover the beef cheeks.

Braise the Beef Cheeks

Cover and braise in a preheated oven at 160°C (320°F) for about 3 hours, or until the beef cheeks are fork-tender.

Pro tip: Check occasionally to ensure the liquid is not evaporating too quickly.

Rest and Serve

Remove from oven and let rest for 10 minutes. Adjust seasoning with salt and pepper before serving.

Pro tip: Resting allows the flavours to meld and the meat to reabsorb juices.

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Tips & Tricks

Sear the beef cheeks well for a deep flavour.
Use a good quality red wine for best results.
Cook low and slow for ultimate tenderness.
Let the dish rest before serving to enhance the flavours.

Frequently Asked Questions

How do you make braised beef cheeks?

You sear beef cheeks, sauté vegetables, deglaze with wine, and braise in stock with herbs for several hours.

What temperature to braise beef cheeks?

Braise at 160°C (320°F) in the oven for tender results.

How long do you cook beef cheeks?

Cook beef cheeks for about 3 hours until they are fork-tender.

Can I make beef cheeks ahead of time?

Yes, the dish can be made a day ahead as flavours improve with time.

What wine is best for braising beef cheeks?

Use a good quality dry red wine, such as a Cabernet Sauvignon or Merlot.

Serving Suggestions

Serve the braised beef cheeks with creamy mashed potatoes or crusty bread to soak up the delicious sauce. For a complete meal, pair with a glass of the same red wine used in cooking. This dish can be made a day ahead as the flavours improve with time. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition per serving

580

Calories

68g

Protein

25g

Fat

A rich and flavourful braised beef pâté, perfect for a hearty meal.

Medium320 min

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