Beef Cheeks

Deeply tender, richly sauced and impossibly satisfying — these Red Wine Braised Beef Cheeks are the definition of low-effort, high-reward cooking. A cut that was once overlooked, now firmly in gourmet territory.

                                20  Mins.                         3-3.5 hrs.                                4-6

👨‍🍳 Instructions:

Prep

1. Trim any thick silver skin from the cheeks — this helps them soften evenly.
2. Season generously with salt and pepper.

Sear

1. Heat oil in a heavy pot.
2. Brown cheeks 3–4 minutes per side until deeply coloured — this builds flavour through caramelisation rather than locking in juices, which is a common misconception worth knowing about.
3. Remove and set aside.

Build the Braise

1. Add onion, carrot, celery; cook 5 minutes until softened.
2. Add garlic and tomato paste; cook 1 minute.
3. Pour in red wine; simmer 2 minutes to reduce slightly.
4. Add stock, bay leaves, thyme, and rosemary.
5. Return cheeks to the pot.

Slow Cook

1. Cover and simmer on low heat for 3–3.5 hours, or until cheeks are fork‑tender.
2. Alternatively: oven at 160 °C for the same time.

If you've never cooked this way before, why slow cooking still matters is worth a read — beef cheeks are one of the best arguments for it.

Finish

1. Remove cheeks and rest for 10 minutes while you reduce the sauce — even braised cuts benefit from a short rest before serving, for the same reasons explained here.
2. Serve cheeks whole or gently pulled apart with a spoon.