Braised Beef Cheeks
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Marinating Time
12 hrs
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Total Time
15 hrs 30 mins
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Servings
4 servings
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Calories
649 kcal
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Course
Main Course
Braised Beef Cheeks
Description
Braised Beef Cheeks begin with a marinade of red wine infused with cracked black peppercorns, juniper berries, bay leaves, and sliced onions. The beef cheeks are soaked in this marinade for at least six hours up to 24 hours to absorb the flavors and tenderize. After patting dry and seasoning with salt, the meat is browned in beef fat, building a caramelized surface. Aromatic vegetables such as onions, celery, and carrots are browned separately before combining with the reserved marinade and herbs to braise gently at a moderate oven temperature. This slow cooking method transforms the cheeks to a tender texture while the sauce concentrates the rich flavors.
The resulting dish is robust with a balance of acidic wine notes and savory meatiness, complemented by the softened vegetables and herbs. It typically pairs well with mashed potatoes, polenta, or hearty bread to soak up the sauce. The braised cheeks can also be shredded and added to pastas and pot pies, extending their use.
Leftover meat and sauce keep well and can be integrated into various dishes such as pasta or potatoes. The marinade and slow cooking approach ensure the cheeks stay moist, making this a practical dish to prepare ahead for meals.
Ingredients
MARINADE
- 1 bottle red wine
- 12 black peppercorn cracked
- 12 juniper berries crushed (optional
- 3 bay leaf
- 1 onion sliced, small
BRAISE
- 2 to 3 pounds beef cheeks or see headnotes for alternatives
- salt
- 3 tablespoons beef fat or lard, butter or oil
- 2 onion chopped
- 2 ribs celery chopped
- 2 carrot sliced thick
- 1 prig rosemary
- 2 tablespoons tomato paste
Instructions
- Bring the marinade to a boil, let it cool to at least room temperature, then submerge the beef cheeks in it at least 6 hours, and up to several days. I prefer a solid 24 hours.
- When you're ready to make the dish, remove the meat from the marinade and pat it dry. Salt it well. Strain the marinade, keeping the liquid and bay leaves.
- Heat the beef fat or whatever fat or oil you're using in a Dutch oven or similar heavy, lidded pot set over medium-high heat. Brown the beef cheeks well. Don't crowd the pan, and do this in batches if you need to. Remove the meat as it browns and set it aside.
- When the meat has browned, add the chopped onions and celery and brown these as well. Turn the oven to 325°F.
- Add some of the reserved marinade to the pot and use a wooden spoon to scrape up the browned bits. Return the meat to the pot, along with any juices that collected where they were sitting. Add the carrots, rosemary and the rest of the marinade as well as the bay leaves. If the meat isn't totally covered, add enough beef, game, or vegetable stock (or water) to just barely cover them. Bring to a simmer and add salt to taste. Cover the pot and put it in the oven. Let this cook at least 2 hours, and it could take more than that. Start checking at 2 hours.
- When the meat is tender, carefully remove it to a pan or plate. Fish out the rosemary and bay leaves and discard. Puree the braising liquid with the tomato paste and add salt if needed.
- Coat the meat with the sauce, serve it over mashed potatoes (see above for options) and pour some more sauce over it all.
Notes
- Use leftover beef cheeks and braising liquid to enrich pasta sauces, mashed potatoes, or to make savory pot pies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Calories | 649kcal | 32% |
| Carbohydrates | 18g | 6% |
| Protein | 35g | 70% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 125mg | 42% |
| Sodium | 427mg | 18% |
| Potassium | 596mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 5582IU | 112% |
| Vitamin C | 10mg | 11% |
| Calcium | 225mg | 23% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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