Braised beef cheeks with red wine and winter vegetables

Tender beef cheeks slowly braised in red wine with winter vegetables. This is the Christmas dinner everyone remembers.

📝 Ingredients

• 4 beef cheeks (about 250 g each)
• Salt and freshly ground pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 onions, roughly chopped
• 4 garlic cloves, crushed
• 2 carrots, diced
• 3 stalks celery, chopped
• 2 tbsp tomato paste
• 375 ml full-bodied red wine (e.g., Bordeaux or Merlot)
• 500 ml beef stock
• 3 bay leaves
• 4 sprigs fresh thyme
• 3 whole cloves
• 1 tsp balsamic vinegar
• Fresh flat-leaf parsley, for garnish

👨‍🍳 Instructions

1. 1Take the beef cheeks out of the fridge 30 minutes before cooking. Pat them dry with kitchen paper and season generously with salt and pepper.Heat the braising pan over medium-high heat with a splash of oil. Sear the beef cheeks for 2 to 3 minutes per side until golden brown. Remove the meat from the pan and set aside.Add the butter to the same pan. Sauté the onion, garlic, carrot and celery over medium heat for 5 minutes until softened and lightly colored.Stir in the tomato paste and cook for 2 minutes. Deglaze with the red wine and let it reduce for 3 minutes.Add the beef stock, bay leaves, thyme and cloves. Return the beef cheeks to the pan. The meat should be just submerged in the liquid — add extra stock if needed.Cover the pan with a lid and place it in an oven at 160°C (320°F) (conventional heat). Braise the cheeks for 3 to 3.5 hours until the meat is meltingly tender and falls apart with light pressure.Carefully remove the cheeks from the pan. Remove the bay leaves, thyme sprigs and cloves. Boil the braising liquid over high heat for 10 minutes until it reduces to a rich sauce.Taste the sauce and adjust seasoning with salt, pepper and, if desired, a small splash of balsamic vinegar for depth. Return the cheeks to the sauce and warm through for 5 minutes.Serve the beef cheeks with creamy mashed potatoes or polenta, spoon a little sauce over and garnish with some fresh flat-leaf parsley.