Braised Beef Cheeks

The Perfect Braised Beef Cheeks for a Special Dinner

If you’re looking for the ultimate dinner recipe to impress your loved one, look no further than braised beef cheeks. This dish is perfect for special occasions like Valentine’s Day, an anniversary, or a cozy date night at home. Slow-cooked to perfection, beef cheeks become incredibly tender, rich in flavor, and practically melt in your mouth. Paired with creamy mashed potatoes and roasted vegetables, this is a restaurant-quality meal that you can easily make in your own kitchen.

Why Beef Cheeks Are an Excellent Choice

Beef cheeks are an underrated cut of meat that transforms beautifully when cooked low and slow. They contain a lot of connective tissue, which breaks down during the long braising process, resulting in fork-tender meat with deep, beefy flavor. If you’ve never tried beef cheeks before, this is the perfect recipe to start with; they are absolutely delicious when prepared correctly.

The Secret to Perfectly Braised Beef Cheeks

One of the most important steps in this recipe is searing the beef cheeks before braising. A deep, golden-brown crust adds layers of flavor and richness to the final dish. To do this properly, use an oven-safe pot like this one. A heavy-duty pot allows you to sear the meat on the stovetop and then transfer it directly to the oven for slow braising.

Braising in the oven is preferable to stovetop braising because it provides even heat distribution, ensuring that the beef cheeks cook uniformly. On the stove, you risk scorching the bottom of the pot, which can lead to an unevenly cooked dish. In the oven, the gentle heat surrounds the pot, allowing the meat to tenderize perfectly without the need for constant monitoring.

Choosing the Right Wine for Braising

Wine is a key ingredient in this dish, adding depth and complexity to the sauce. Always choose a wine that you enjoy drinking: if it’s good enough for your glass, it’s good enough for cooking. A full-bodied red wine, such as a Cabernet Sauvignon, Rioja, or Merlot, works best. If you prefer not to use alcohol, you can opt for an alcohol-free wine, but keep in mind that the alcohol in regular wine will cook off during braising, leaving only the flavor behind.

Homemade Beef Stock: The Best Base for Braising

For the best results, use homemade beef stock instead of store-bought versions. Making your own stock is simple, and it provides a depth of flavor that can’t be replicated with store-bought broth. Plus, it’s free from preservatives and artificial additives. I have a video tutorial on how to make beef stock, which you can find here:

The Role of a Cartouche in Braising

A cartouche is a simple yet effective technique for braising meat. It’s a parchment paper lid that sits directly on top of the liquid and meat, helping to control evaporation and maintain even moisture levels. To make a cartouche, cut a piece of parchment paper into a circle, then cut a small hole in the center to allow some steam to escape. Placing a cartouche over the beef cheeks before covering the pot with a lid will ensure that the meat remains succulent and tender throughout the cooking process. Keep the lid slightly on the side (don’t cover fully) to allow some steam to escape.

The Secret to Perfect Mashed Potatoes

The best potatoes for mashed potatoes are large baking potatoes, like Russets. These have a fluffy, starchy texture that makes them ideal for mashing. Before baking, be sure to poke holes in them with a fork. This allows steam to escape, preventing them from bursting in the oven.

Once baked, using a potato ricer will give you the smoothest, lump-free mashed potatoes. I highly recommend this one. A ricer breaks the potatoes down into fine, fluffy pieces, which mix beautifully with butter and cream.

Speaking of butter and cream, one trick to making extra creamy mashed potatoes is to mix them on low heat. Keeping the potatoes warm while incorporating butter and heavy cream helps everything blend smoothly. The result? The silkiest, most indulgent mashed potatoes you’ve ever tasted.

Why Roasted Cremini Mushrooms Are a Great Choice

Roasted vegetables provide a delicious contrast to the rich beef cheeks and creamy mashed potatoes. Cremini mushrooms are an excellent choice because they have a deep, umami-rich flavor that intensifies when roasted. Their firm texture holds up well in the oven, making them a perfect addition to the dish. Paired with baby carrots and shallots, these roasted vegetables bring a delightful balance of earthiness and sweetness to your plate.

A Luxurious Touch: Caviar on Beef Cheeks

To take this dish to the next level, serve the braised beef cheeks with a spoonful of caviar on top. The delicate saltiness of the caviar enhances the rich, meaty flavor of the beef, adding an elegant and unexpected touch to the dish. If you’ve never tried caviar with beef before, this is a great opportunity to experience the incredible contrast of textures and flavors.

Impress Your Guests

Braised beef cheeks are the ultimate comfort food for a special dinner. Whether you’re planning a romantic evening or just want to treat yourself to something extraordinary, this recipe is guaranteed to impress. The combination of slow-braised beef, creamy mashed potatoes, and roasted vegetables creates a perfect harmony of flavors and textures.

Try this recipe for your next special occasion, and let me know how it turns out! Enjoy!

My Must-Have Tools for This Recipe

Roasting Tray with Rack: https://amzn.to/4hsuTIL

Cast Iron Pot: https://amzn.to/4amkJHc

Cast Iron Skillet: https://amzn.to/4a24UoP

Potato Ricer: https://amzn.to/4apQrDo

Fine Mesh Strainer: https://amzn.to/4hComLx

Kitchen Tongs: https://amzn.to/4jF4CbP

Knife: https://amzn.to/3WwzPnL

Cutting Board: https://amzn.to/3VYKhn

Braised Beef Cheeks

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

If you’re looking for the ultimate dinner recipe to impress your loved one, look no further than braised beef cheeks. This dish is perfect for special occasions like Valentine’s Day, an anniversary, or a cozy date night at home. Paired with creamy mashed potatoes and roasted vegetables, this is a restaurant-quality meal that you can easily make in your own kitchen. Enjoy!

• Total Time: 4 hours
• Yield: 2–4 portions 1x

Ingredients

Scale 1x2x3x

For the Beef Cheeks

• 600–800 g (1 ⅓ – 1 ¾ lbs) beef cheeks
• 1 tbsp cooking oil
• 1 onion, chopped
• 1 carrot, peeled and cut into medium-sized chunks
• 3 garlic cloves, peeled and slightly crushed
• 1 leek, only the white part, sliced
• 1 sprig of rosemary
• 2 sprigs of thyme
• 1 tbsp tomato paste
• 1 bottle of red wine
• 3 bay leaves
• 3–4 mini bell peppers
• 300 ml (1 ¼ cups) beef stock
• 1 tbsp butter
• Black pepper (to taste)
• Salt (to taste)

For the Mashed Potatoes

• 600–800 g (1 ⅓ – 1 ¾ lbs) large potatoes (the kind used for baked potatoes)
• 3 tbsp olive oil
• 75–100 g (5–7 tbsp) butter
• 100–200 ml (½–¾ cup) heavy cream
• 1 tsp Dijon mustard
• Black pepper (to taste)
• Salt (to taste)

For the Roasted Vegetables

• 300 g (10 oz) baby carrots
• 2 shallots, cut in half
• 200 g (7 oz) cremini mushrooms
• 1 sprig of rosemary
• 3 tbsp olive oil
• Black pepper (to taste)
• Salt (to taste)

To Serve

• Caviar
• Pea sprouts (optional)

Cook Mode Prevent your screen from going dark

Instructions

For the Beef Cheeks

1. Season both sides of the beef cheeks with salt.
2. Heat the cooking oil in an oven-safe pot. Sear the beef cheeks until browned on all sides, then set aside.
3. In the same pot, fry the onion with rosemary and thyme until slightly browned.
4. Add the carrot and tomato paste, mixing well.
5. Add the leek and continue frying for a few minutes before adding the garlic.
6. Pour in the wine and bring it to a boil. Season with salt, black pepper, and add the bay leaves. Let it boil for a few minutes.
7. Return the beef cheeks to the pot, ensuring they are submerged in the liquid.
8. Add the mini bell peppers, beef stock, and any resting juices from the beef.
9. Create a cartouche by cutting a piece of parchment paper into a circle with a small hole in the center and place it on top of the meat and liquid.
10. Cover with a lid, leaving it slightly open, and braise in the oven at 150°C  (300°F) for 3 hours.

Prepare the Mashed Potatoes

1. As the beef cheeks are braising, poke holes in the potatoes with a fork.
2. Place them on a roasting tray, drizzle with olive oil, and season with black pepper and salt. Make sure they are evenly covered with the oil and seasoning.
3. Bake in the oven alongside the beef cheeks for 2 hours.
4. Once done, cut the potatoes in half and scoop out the inner part, discarding the skin.
5. Use a potato ricer or masher to mash the potatoes.
6. Add butter, heavy cream, and Dijon mustard, mixing until silky smooth. Adjust the amount of butter and cream to reach your desired consistency.
7. If using a pot, keep the mash on low heat while mixing to make it extra creamy.

Roast the Vegetables

1. When the beef cheeks and potatoes are done, place the vegetables and rosemary on a large roasting tray.
2. Drizzle with olive oil, season with black pepper and salt, and shake the tray to coat evenly.
3. Roast at 230°C (445°F) for 20-30 minutes.

Make the Sauce

1. Remove the beef cheeks from the pot and place them on a plate.
2. Strain the sauce through a fine-mesh sieve into a pot or skillet.
3. Bring to a boil and reduce until thickened to your desired consistency.
4. Add the beef cheeks back into the sauce and baste them well.
5. Remove from heat and mix in the butter.
6. Plate and finish with a tablespoon of caviar on top of the beef. Enjoy!

• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes