Slow Cooked Beef Cheeks in Red Wine Sauce Recipe

These gradual cooked Beef Cheeks are braised in a phenomenal purple wine sauce till they’re so meltingly tender, you may eat it with a spoon! The braising liquid on this Beef Cheeks recipe is infused with unimaginable flavour and when pureed, transforms right into a thick, luscious gravy-like sauce.

Completely accompanied with creamy mashed potatoes, it is a very straightforward dish that’s suited to a chic feast or a hearty midweek meal. Make this in your gradual cooker, stress cooker or on the range!

It is a magnificent dish that takes a finances lower of beef and transforms it with little effort right into a dish that you simply’ll discover on the menu of fantastic eating eating places.

Besides it’s 80% cheaper. 🙂 I had lunch at an upscale bistro on the weekend the place Beef Cheeks have been on the menu for $35 a serving!

Little recognized truth: Beef cheeks are the KING of all gradual cooking cuts of beef!

Beef Cheeks are the cheek muscle of cows and they’re a really robust lower of meat that must be cooked lengthy and gradual to make it tender. It absorbs the flavours of braising liquid effectively and once you lower into it, it’s stringy, virtually like pulled pork.

However in contrast to beef chuck (used for Beef Stew and Pot Roast), Brisket and even Beef Quick Ribs which have patches of actually juicy sections and likewise some that may (typically) be a bit dry, not a single a part of the meat cheek is dry. Each mouthful is juicy and luscious and even simply typing up this submit is making my mouth water!

And THAT is what makes them so particular!!

We’re making a fantastic eating high quality dish right here, however it simply requires a visit to your native grocery retailer! Right here’s what you want:

Beef Cheeks

5 years in the past, they have been cheaper and weren’t all the time obtainable within the massive supermarkets right here in Australia. However these days, due to exhibits like Masterchef and My Kitchen Guidelines, the value has been pushed up however on the plus facet, they’re now regulars at mainstream shops like Coles and Woolies!

For those who can’t discover Beef Cheeks, different gradual cooking beef cuts will work fantastic – Beef Quick Ribs can be a perfect substitute. Lower them into 250g/8oz chunks so the identical cooking occasions and liquid portions on this recipe will apply.

It is a magnificent dish that takes a finances lower of beef and transforms it with little effort right into a fantastic eating restaurant dish!

Purple Wine for cooking

My Sluggish Cooked Beef Cheeks recipe is made with a traditional Italian purple wine braising liquid. The deep, heat, advanced flavours of purple wine are good for utilizing because the inventory base for gradual cooked beef dishes.

Go to your native liquor outlet and search for finish of bin specials and decide up a bottle of a full bodied purple wine like Merlot or Cabernet Sauvignon.

A pet peeve of mine are recipes that inform you that you should use good high quality ingesting wine for gradual cooking recipes. I don’t imagine that in any respect for gradual cooked dishes – and the New York Instances agrees.

For fast sauces, sure, completely. However not for a braising liquid. I guess not even the best meals critic on the planet would be capable to inform if it was a reduced $5 finish of bin particular or a $40 reserve Cab Sav. (Critically. Who would make a gradual cooked beef recipe utilizing a $40 bottle of wine??).

You gained’t use the entire bottle. If the wine is to not your normal for ingesting, measure out cups and pour them into ziplock luggage and freeze them. Helpful to have once you want wine for different recipes!

Although it does take time to gradual cook dinner, it’s an extremely simple recipe:

• Brown beef cheeks aggressively – that is key for flavour!

• Saute garlic, onion, carrots and celery – our soffrito, the flavour base for the sauce;

• Add braising liquid substances;

• Sluggish cook dinner the meat cheeks till they’re crumble tender – range 2.5 hrs, oven 3.5 hrs, gradual cooker 8 hrs, stress cooker / Instantaneous Pot 1 hr;

• Puree sauce to thicken right into a gravy-like consistency;

• Serve beef cheeks with sauce over creamy mashed potato (go all out with Paris Mash!) or for a low carb possibility, Mashed Cauliflower.

Don’t let the size of the recipe instructions idiot you, this actually is an easy recipe. It’s simply lengthy as a result of I’ve supplied instructions for 3 totally different cooking strategies.

This Sluggish Cooked Beef Cheeks is a recipe that’s elegant sufficient for a cocktail party and if made utilizing a gradual cooker, straightforward sufficient for mid week.

The opposite beauty of these Sluggish Cooked Beef Cheeks is that the leftovers freeze 100% completely, OR may be remodeled into two different unimaginable dishes that I’ve shared:

1. Beef Cheek Ragu Pasta – the wealthy braising liquid was made for tossing by pasta!

2. Beef, Mushroom and Vegetable Pie

Prepare dinner as soon as, eat thrice!! – Johnsat x

Attempt these on the facet

• Paris Mash (final creamy mashed potato!) or Creamy Mashed Cauliflower

• Crisp salad with tangy Balsamic Dressing or French French dressing

• Brown Sugar Glazed Carrots

• Garlic Sautéed Spinach

• Magic Roasted Broccoli

• Sautéd Brussels Sprouts in Creamy Parmesan Sauce

Slow Cooked Beef Cheeks in Red Wine Sauce Recipe

Print

Serves: 6 Prep Time: 15 minutes Cooking Time: 3 hours 3 hours

Nutrition facts: 586 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp olive oil , separated
• 1.5 kg/3lb beef cheeks , (4 large or 6 small beef cheeks)
• 1 onion (white, brown or yellow), roughly diced (about 1 cup)
• 1 celery stalk , roughly diced (about 1 cup)
• 1 carrot , roughly diced (about 3/4 cup)
• 4 garlic cloves , minced
• 6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
• 4 dried bay leaves (or 3 fresh bay leaves)
• 1 cup (250 ml) beef stock (broth)
• 2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot)
• 2 – 3 tsp salt , separated
• Black pepper

Instructions

1. Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
2. Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
3. Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
4. Add the celery and carrot,s sauté for a further 3 minutes.
5. Follow directions for your chosen cooking method below.
6. Pour the onion mixture into the slow cooker and place the beef cheeks on top.
7. Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.
8. Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
9. Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size beef cheeks or Low for 10 – 12 hours or High for 8 hours for 350g/12oz beef cheeks.
10. Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
11. Use a handheld stick blender to puree the braising liquid into a smooth Sauce – it will change from a dark brown to a lighter brown colour.
12. Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency – about 10 minutes.
13. Do a taste test and adjust the seasoning (salt and pepper) to your taste.
14. Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.
15. Follow the Slow Cooker directions but cook on high in your pressure cooker for 1 hour on high for small cheeks (around 250g/8oz each).
16. Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
17. Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), the place lid on.
18. Stove: Simmer on medium low for 2 to 2 1/2 hours until the cheeks are very tender, turn at least once during cooking.
19. Oven: 160C/320F for 3 to 3 1/2 hours .
20. Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.
21. Use a handheld stick blender to puree the braising liquid into a smooth Sauce – it will change from a dark brown to a lighter brown colour.
22. Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency – about 3 to 5 minutes.
23. Do a taste test and adjust the seasoning (salt and pepper) to your taste.
24. Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.
25. Serve beef cheeks on Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.

Notes

1. Size – The beef cheeks I got were unusually large, around 350g/12oz each. Great man size portions. Usually beef cheeks are around 250g/8oz each and I get 6.
2. Beef Cheeks – If you can’t find beef cheeks, substitute with any other cut of beef suitable for slow cooking. Boneless beef short ribs is ideal! Cut them into 250g/8oz pieces.
3. Leftover beef cheeks and sauce can be kept in the freezer for 3 months.
4. Nutrition per serving, excluding mashed potato.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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