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braised ox cheeks
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5 from 3 votes

Braised Beef Cheeks

Slow Braised Beef Cheeks in red wine is a flavourful, rich and comforting dish that is elegant enough to serve for a dinner party and easy enough for a mid-week meal. 
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Course
Cuisine: French, Italian, Western
Diet: Low Lactose
Servings: 4 portions
Calories: 505kcal
Author: Ayla Clulee

Ingredients

  • 4 beef cheeks
  • 2 tablespoon extra virgin olive oil
  • 2 onions or 5-6 small shallots (roughly chopped)
  • 300 g carrots (sliced)
  • 2 celery sticks (sliced)
  • 4 cloves garlic
  • 1 tablespoon tomato paste
  • 1 tablespoon plain white flour / all-purpose flour
  • 2 bay leaves
  • 4 sprigs thyme
  • 2 cups red wine
  • 3 cups beef stock or chicken stock
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Instructions

Cooking Beef Cheeks in a Dutch Oven or Pan

  • Preheat the oven to 170° C (340° F) and heat a large heavy-based pan or Dutch oven on the hob medium to high heat, and then add 1 tablespoon of olive oil.
  • When the pan is hot enough, add the beef cheeks and brown them on both sides. Do it in 2 batches to avoid overcrowding the pan.
  • Remove the beef cheeks on a plate and then set them aside.
  • Lower the heat to medium-low, add the rest of the olive oil and sauté the onions and the celery for a few minutes. 
  • Add the carrots to the pan and cook them for a few minutes. 
  • Add the tomato paste, flour, garlic, thyme, and bay leaves, and then give them a good stir.
  • Stir in the red wine and deglaze the bottom of the pan.
  • Add the stock along with the beef cheeks, bring the pan to a boil, close the lid, and put it in a preheated oven.
  • Cook the beef cheeks for 3 hours, or until they are tender and fall apart easily when touched with a fork. Make sure you check the stew every 40 to 50 minutes to make sure there is enough liquid to cook the beef cheeks.
  • Remove the bay leaves, check the seasoning and add some salt if necessary before serving.

Cooking Beef Cheeks in a Slow Cooker

  • Sear the beef cheeks in a pan with 1 tablespoon of olive oil and then remove them to a plate.
  • Add the rest of the olive oil to the same pan and sauté the onions, celery, and carrots.
  • Place the seared beef cheeks and sautéed vegetables in your slow cooker along with the rest of the ingredients and turn the slow cooker on low.
  • Cook the beef until tender, for about seven hours. Remove the bay leaves, check the seasoning and add some salt if necessary before serving.

Notes

  • Beef Cheeks are a budget cut that can deliver a fine dining experience, extremely rich to eat, and very soft once slow-cooked.
  • You can prepare braised beef cheeks a couple of days ahead, it tastes even better when reheated.
  • Make sure you check the stew every 40 to 50 minutes to make sure there is enough liquid to cook the beef cheeks.
  • Add the salt to the stew at the very last stage of cooking. Ready-made stock or stock cubes contain some salt and you might end up with a very salty dish after the stock has reduced and formed a gravy.
  • By cooking beef cheek stew ahead and allowing it to rest, the flavor of the stew really intensifies and you will have a far better-tasting & rich gravy as a result.

Nutrition

Calories: 505kcal | Carbohydrates: 12g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 411mg | Potassium: 605mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12592IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg