The Only Beef Recipe My Family Asks For Every Week! So Tender You Can Eat It With A Spoon.

Ingredients

• 800 g Beef Cheeks (trim excess fat if present)
• 150 g Unsalted Butter (divided; some for searing, some for sauce and potatoes)
• 250 ml Red Wine (use a bold, dry Italian red such as Barolo or Barbaresco)
• 2 Carrots (keep skin on, wash well, cut into quarters)
• 2 Celery Stalks (cut into quarters)
• 1 Onion (cut into quarters)
• 3 Garlic Cloves (crushed)
• 1.5 cup Vegetable Stock (use low‑sodium stock; do not use meat or mushroom stock)
• 200 ml Tomato Passata (can substitute with tomato concentrate (2 tbsp) diluted with water)
• 6 Bay Leaves
• 2 sprigs Fresh Thyme (optional, adds aroma)
• 2 sprigs Fresh Oregano (optional, adds aroma)
• 1 kg White Potatoes (keep skin on for flavor, scrub clean)
• 5 tablespoon Pecorino Cheese (grated, adds umami to mashed potatoes)
• 240 ml Full‑Cream Milk (hot, added gradually to mashed potatoes)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Trim any excess fat from the beef cheeks, wash and quarter the carrots, celery, and onion, crush the garlic, and set herbs aside.

   Time: PT10M

2. Sear the Beef Cheeks

   Heat 100 g of butter in the Dutch oven over medium‑high heat, add thyme and oregano, then place the beef cheeks in a single layer. Brown each side for about 5 minutes until deep caramelized.

   Time: PT10M

   Temperature: Medium‑high

3. Deglaze with Red Wine

   Remove the meat, lower heat to medium‑low, and carefully pour in the red wine a little at a time, scraping up the browned bits. Let the alcohol evaporate for 2‑3 minutes.

   Time: PT5M

   Temperature: Medium‑low

4. Add Vegetables and Aromatics

   Return the butter to the pot, add the quartered carrots, celery, onion, crushed garlic, and bay leaves. Stir briefly for 2‑3 minutes.

   Time: PT5M

   Temperature: Medium

5. Combine Meat, Stock and Passata

   Place the seared beef cheeks back into the pot, pour in the vegetable stock and tomato passata. Do NOT season yet. Bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium

6. Slow Braise

   Cover the Dutch oven with a tight‑fitting lid and reduce heat to low. Let the cheeks cook for 4 hours, checking once after 30 minutes and turning the meat if needed.

   Time: PT4H

   Temperature: Low

7. Boil Potatoes

   While the meat braises, place the whole potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until a fork slides in easily but the potatoes are not falling apart.

   Time: PT20M

   Temperature: High

8. Mash Potatoes

   Drain potatoes, return to pot, and mash with a potato masher. Stir in 50 g butter until melted, then add grated pecorino, salt, and a splash of hot milk. Continue adding butter and milk until the mash is silky and creamy.

   Time: PT10M

9. Finish the Sauce

   Remove the meat and vegetables from the braising liquid. Return the pot to medium‑low, add an extra ½ glass of red wine, and reduce until the sauce thickens and coats the back of a spoon. Strain through a fine mesh sieve to discard bay leaves and herb stems.

   Time: PT15M

   Temperature: Medium‑low

10. Plate and Serve

    Place a generous mound of mashed potatoes on each plate, nestle a beef cheek on top, arrange the braised carrots, celery, and onion around it, and drizzle with the reduced red‑wine sauce.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g