Braised beef cheeks

    5 hours 50 min

    Beef cheeks are braised with red wine, garlic and mushrooms in this delicious one-pot meal full of rich, deep flavours.

    2 people made this

    Serves: 10 

    • 2 tablespoons olive oil
    • 2.25kg beef cheeks, trimmed
    • 1 large onion, diced
    • 1 carrot, diced
    • 4 cloves garlic, minced
    • 1L beef stock
    • 250ml red wine
    • 30g dried porcini mushrooms
    • 2 beef stock cubes
    • 3 sprigs fresh thyme or 1 teaspoon dried thyme
    • 2 bay leaves

    Prep:20min  ›  Cook:5hr30min  ›  Ready in:5hr50min 

    1. Preheat oven to 140 C / Gas mark 1.
    2. Heat olive oil in a large casserole pot over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
    3. Pour beef stock and wine into the casserole pot; bring to the boil. Stir in porcini mushrooms, stock cubes, thyme and bay leaves. Lay a piece of baking paper over the surface. Cover with a tight lid.
    4. Bake in the preheated oven until beef is very tender, 5 to 6 hours.
    5. Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

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    Reviews in English (2)


    Fantastic! I only used about 2 lbs of beef cheeks and didn't blend the braising liquid at the end; but otherwise I kept everything else the same. It may take awhile to braise, but it really doesn't take much time to prepare. I could also see this being made into a slow cooker meal as well. The meat is fall apart tender and full of flavor. Great with polenta or garlic mashed potatoes!  -  15 Jan 2018  (Review from Allrecipes US | Canada)


    I followed the recipe st I used 2 cups of cabernet. It was the most delish. A real meat and potatoes type of meal!  -  14 Jan 2018  (Review from Allrecipes US | Canada)