For an even deeper flavor, consider marinating the beef cheeks overnight in the red wine with the thyme and bay leaves. If you don't have porcini mushrooms, you can substitute with other dried mushrooms like shiitake or cremini. The braising liquid can be thickened further by simmering it over medium heat on the stovetop after removing the beef cheeks, allowing it to reduce to your desired consistency.
Braised Beef Cheeks
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PREP TIME20 mins
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COOK TIME5 hrs 30 mins
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TOTAL TIME5 hrs 50 mins
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SERVING10 People
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VIEWS27
Indulge in the unparalleled depth of flavor and melt-in-your-mouth tenderness of these braised beef cheeks. A culinary masterpiece perfect for a cozy night in or an impressive dinner party.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol160 mg
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Fiber1 g
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Protein39 g
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Saturated Fat21 g
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Sodium366 mg
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Sugar3 g
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Fat53 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 275 degrees F (135 degrees C). (5 minutes)
02
Step
26 mins
Heat olive oil in a large Dutch oven over medium-high heat. Add beef cheeks in batches, being careful not to overcrowd the pan, and sear until deeply browned on all sides, about 4 minutes per side. Remove the beef cheeks and set aside. Add the diced onion and carrot to the Dutch oven; cook until softened and lightly caramelized, about 20 minutes. Stir in the minced garlic and cook until fragrant, about 2 minutes.
03
Step
5 mins
Pour beef stock and red wine into the Dutch oven, scraping up any browned bits from the bottom of the pot. Bring to a simmer. Stir in the dried porcini mushrooms, beef bouillon cubes, dried thyme, and bay leaves. Return the beef cheeks to the Dutch oven, ensuring they are mostly submerged in the liquid. Lay a piece of parchment paper directly over the surface of the beef cheeks (this helps to keep them submerged during braising). Cover the Dutch oven with a tight-fitting lid.
04
Step
6 hrs
Bake in the preheated oven until the beef cheeks are incredibly tender and easily pierced with a fork, 5 to 6 hours.
05
Step
5 mins
Carefully transfer the beef cheeks to a plate and cover to keep warm. Discard the bay leaves. Using an immersion blender, carefully blend the cooking liquid in the Dutch oven until smooth and velvety, creating a rich and flavorful sauce. Alternatively, you can transfer the liquid to a regular blender, being cautious when blending hot liquids.
06
Step
5 mins
Serve the braised beef cheeks immediately, spooning the luscious sauce generously over the top. Pairs beautifully with creamy mashed potatoes, polenta, or a side of roasted vegetables.
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Wilfrid Wehner
May 21, 2025Absolutely divine! The beef was so tender, and the sauce was incredibly rich and flavorful. This recipe is a definite keeper!
Frankie Ziemann
Apr 30, 2025This recipe is a bit time-consuming, but totally worth the effort. The beef cheeks were melt-in-your-mouth delicious, and the sauce was out of this world!
Bianka Harber
Apr 5, 2025I made this for a dinner party, and everyone raved about it! The beef cheeks were fall-apart tender, and the sauce was just perfect. Highly recommend!