Braised Beef Cheeks

Ingredients

• 2 pounds Beef Cheeks (trimmed of excess fat and silverskin; ask butcher to clean)
• 1 teaspoon Kosher Salt (for seasoning)
• 1 teaspoon Black Pepper (freshly ground)
• 3 tablespoons All-Purpose Flour (for dusting cheeks and making a quick roux)
• 2 tablespoons Vegetable Oil (high smoke‑point oil for searing)
• 1 piece Carrot (peeled and diced)
• 1 piece Onion (medium, diced)
• 2 stalks Celery Stalks (diced)
• 2 cloves Garlic (minced)
• 2 tablespoons Tomato Paste (concentrated)
• 1 leaf Bay Leaf (whole)
• 6 whole Black Peppercorns (for flavoring the braise)
• 1 tablespoon Fresh Mint Leaves (chopped; added to sauce and as garnish)
• 375 ml Red Wine (Shiraz) (dry red wine, half a bottle)
• 500 ml Beef Broth (low‑sodium, half a carton)
• 2 pounds Yukon Gold Potatoes (peeled and quartered)
• 4 tablespoons Unsalted Butter (divided: 2 tbsp for roux, 2 tbsp for mash and sauce)
• 60 ml Whole Milk (small splash for mashed potatoes)

Instructions

1. Season and Dust Beef Cheeks

   Pat the beef cheeks dry, season both sides with salt and pepper, then lightly dust with flour.

   Time: PT10M

2. Sear the Beef Cheeks

   Heat vegetable oil in a large skillet over medium‑high heat. Add the cheeks and sear 3‑4 minutes per side until deep brown.

   Time: PT7M

3. Set Beef Aside

   Transfer the seared cheeks to a plate and set aside while you build the braising base.

   Time: PT2M

4. Sauté Aromatics

   In the same skillet, add diced carrot, onion, celery, and minced garlic. Cook, stirring, until softened, about 5 minutes.

   Time: PT5M

5. Add Flavor Base

   Stir in tomato paste, bay leaf, peppercorns, and chopped mint. Cook for 2 minutes to develop aroma.

   Time: PT2M

6. Deglaze with Red Wine

   Pour in the red wine, stirring to loosen any fond. Reduce the wine by half, about 5 minutes.

   Time: PT5M

7. Add Broth and Bring to Boil

   Add the beef broth, increase heat, and bring the mixture to a gentle boil.

   Time: PT5M

8. Braise in the Oven

   Return the seared beef cheeks to the pot, cover, and place in a preheated oven at 375°F. Braise for 2 to 2½ hours, until the meat is fork‑tender.

   Time: PT2H30M

   Temperature: 375°F

9. Prepare Mashed Potatoes

   While the cheeks braise, place the quartered potatoes in a pot of cold salted water. Bring to a boil and cook until fork‑tender, about 20 minutes.

   Time: PT20M

   Temperature: 212°F

10. Mash Potatoes

    Drain potatoes, return to pot, add 2 Tbsp butter and milk splash. Mash until smooth but slightly lumpy; season with salt and pepper.

    Time: PT5M

11. Strain the Braising Liquid

    Remove the beef cheeks and set aside. Pour the braising liquid through a fine mesh sieve into a clean saucepan, discarding solids.

    Time: PT5M

12. Reduce the Sauce

    Bring the strained sauce to a rapid boil and reduce until it coats the back of a spoon, about 10 minutes.

    Time: PT10M

13. Make a Quick Roux

    In a small pan melt 1 Tbsp butter, whisk in 1 Tbsp flour, and cook for 2 minutes until lightly golden.

    Time: PT2M

14. Finish the Sauce

    Whisk the roux into the reduced sauce, simmer 2 minutes, then stir in the remaining 2 Tbsp butter for shine.

    Time: PT2M

15. Plate and Serve

    Spoon a mound of mashed potatoes onto each plate, place a braised beef cheek on top, and drizzle with the mint‑red‑wine sauce. Garnish with a few fresh mint leaves.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Cheeks: Beef Short Ribs, Beef Shank
• Instead of Kosher Salt: Sea Salt
• Instead of All-Purpose Flour: Cornstarch
• Instead of Vegetable Oil: Canola Oil, Olive Oil
• Instead of Fresh Mint Leaves: Fresh Basil
• Instead of Red Wine (Shiraz): Cabernet Sauvignon, Merlot
• Instead of Beef Broth: Chicken Broth, Vegetable Broth
• Instead of Yukon Gold Potatoes: Russet Potatoes
• Instead of Unsalted Butter: Margarine
• Instead of Whole Milk: Half‑and‑half, Cream

Equipment Needed

• Dutch Oven or Oven‑Safe Pot
• Large Skillet or Sauté Pan
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Fine Mesh Sieve
• Small Saucepan
• Potato Masher
• Measuring Cups and Spoons
• Oven
• Tongs
• Ladle (optional)

Critical Steps — Do Not Skip

• Season and dust the beef cheeks before searing
• Achieve a deep brown sear on each cheek
• Deglaze with red wine and reduce properly
• Braise the cheeks in the oven for 2–2.5 hours until fork‑tender
• Reduce the sauce to the right consistency and finish with a roux

Chef Tips from the Video

• Use a good quality dry red wine; it adds depth to the braise.
• Add the fresh mint at the very end of the sauce to preserve its bright flavor.
• Sear the cheeks until a deep mahogany crust forms – this is key for flavor.
• When mashing potatoes, leave a few small lumps for a more rustic texture.

Troubleshooting

Storage

Refrigerator: Sauce and braised cheeks keep up to 3 days; reheat gently on low.

Freezer: Portion the meat and sauce; freeze up to 2 months. Thaw overnight before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Braise the beef cheeks a day ahead; reheat gently in the sauce before serving.
• The reduced sauce can be made up to 3 days in advance and stored refrigerated.
• Mashed potatoes can be prepared earlier and reheated with a splash of milk.

Frequently Asked Questions