Slow-Braised Beef Cheek

A rich and tender beef cheek dish, slow-cooked to perfection for a melt-in-your-mouth experience, perfect for family dinners or special occasions.

Prep Time 20

Cook Time 3

Total Time 3 20

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 4 servings

Calories 450 kcal

1.5-2 lbs Beef Cheek Look for well-trimmed, fresh beef cheek at your local butcher.
2 tbsp Olive Oil For searing the meat.
1 large Onion, chopped Adds sweetness and depth.
4 cloves Garlic, minced Essential for flavor.
2 medium Carrots, chopped Adds natural sweetness.
2 stalks Celery, chopped Adds earthy notes.
2 tbsp Tomato Paste Intensifies the sauce flavor.
1 cup Red Wine Choose a dry red like Cabernet Sauvignon.
2 cups Beef Stock Foundation of the braising liquid.
2 leaves Bay Leaves Infuses herbal aroma.
3-4 sprigs Fresh Thyme Complementary to beef.
Salt and Black Pepper To taste for seasoning.

Use paper towels to pat the beef cheek dry and season both sides with salt and black pepper.

Heat olive oil in a large pot over medium-high heat, then sear the beef cheek for 3-4 minutes on each side until golden-brown. Remove and set aside.

In the same pot, add the onions, garlic, carrots, and celery. Cook for 5-7 minutes until softened, then stir in the tomato paste and cook for an additional 2 minutes.

Pour in the red wine to deglaze the pot, scraping up the browned bits. Let simmer for 3-4 minutes to reduce slightly, then add the beef stock, bay leaves, and thyme.

Return the beef cheek to the pot, mostly submerged in the liquid, and bring to a simmer. Cover and reduce heat to low, cooking for 2.5-3 hours, until fork-tender.

Remove the beef cheek to rest for 10 minutes, and skim excess fat from the sauce before serving.

For a quicker cook, use a pressure cooker to reduce the time to about 1 hour. Beef cheek benefits from resting and tastes better the next day.

Keyword Beef Cheek, Braised Beef, Comfort Food, Hearty Meals, Slow Cooking