Slow Braised Beef Cheeks
A richly flavored Tuscan-style braise featuring tender beef cheeks simmered in a deep tomato‑wine sauce with aromatic bay leaves and peppercorns. The long, low‑heat cooking yields melt‑in‑your‑mouth meat perfect for a comforting dinner.
Maker: The Butcher Shoppe
From: Instagram(view original)
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Ingredients
- 2 beef cheek
- 2 tbsp grapeseed oil
- 2 bay leaf
- 2 tbsp tomato paste
- 4 garlic clove
- 2 cup red wine
- to taste salt
- 0.33 cup black peppercorn
- 1 tbsp olive oil
Instructions
- 1Trim any fibrous membrane from the beef cheeks, then cut the cheeks into bite‑size chunks.
- 2Pat the beef chunks dry with paper towels and season generously with salt.
- 3Heat 2 tbsp of grapeseed oil in a heavy, oven‑safe Dutch oven over medium‑high heat until shimmering.
- 4Sear the beef chunks in a single layer, turning to brown all sides, about 3–4 minutes per side; work in batches if necessary to avoid crowding.
- 5Transfer the browned meat to a plate and set aside.
- 6Add 1 tbsp olive oil to the same pot, reduce heat to medium, and add the crushed garlic; sauté for 30 seconds until fragrant, being careful not to burn.
- 7Stir in 2 tbsp tomato paste and cook, stirring constantly, for 1 minute to develop color.
- 8Pour in 2 cups red wine, scraping up any browned bits from the bottom of the pot, then add the bay leaves and 0.33 cup black peppercorns.
- 9Bring the liquid to a gentle boil and let it reduce by about one‑third, approximately 5–7 minutes.
- 10Return the seared beef to the pot, ensuring the meat is mostly submerged in the sauce; if needed, add a splash more wine or water.
- 11Cover the pot with a tight‑fitting lid and place it in a pre‑heated oven at 275°F (275°F).
- 12Bake for 4 hours, then check the meat for tenderness; if it is not fork‑tender, continue baking, checking every 30 minutes until desired softness is achieved (typically up to 6 hours total).
- 13Remove the pot from the oven; transfer the beef to a serving platter and keep warm.
- 14Discard the bay leaves and peppercorns, then skim any excess fat from the surface of the sauce.
- 15Place the pot back on the stovetop over medium‑high heat and reduce the sauce until it thickens to a glossy consistency, about 5–8 minutes.
- 16Pour the reduced sauce over the braised beef cheeks, garnish with a drizzle of olive oil if desired, and serve hot.
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Frequently asked questions
- How long does it take to make Slow Braised Beef Cheeks?
- About 7 hours 20 minutes in total: 20 minutes of prep and 7 hours of cooking.
- How many servings does this Slow Braised Beef Cheeks recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Slow Braised Beef Cheeks recipe come from?
- It was shared by The Butcher Shoppe on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.