red wine braised beef cheeks
This is a succulent rich meat and gravy. The beef cheeks just melt in your mouth and the gravy/sauce is rich and delicious
prep time
10 Min
cook time
3 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef checks trimmed
- 1 medium onion diced
- 1 cup celery rough chop
- 1 cup carrots rough chop
- 4 cloves garlic
- 6 sprigs thyme
- 4 bay leaves
- 2 cups dry red wine
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups beef broth divided
How To Make red wine braised beef cheeks
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Step 1Add the oil to a large Dutch oven. Season the beef cheeks with salt and pepper. Brown the beef cheeks on both sides and remove to a plate and set aside. If needed add a little more oil and brown the onion, and garlic. saute the for 3 minutes. Add the carrots and celery and saute for 3 more minutes. Add the wine and bring to a boil. Reduce heat to medium. Let reduce for 10 minutes. Add 2 cups of beef broth. Add the beef cheeks and turn heat down to low/medium.
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Step 2Cook covered for 3 hours adding more beef stock if the liquid evaporates too much. You want to keep the cheeks covered.
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Step 3Once the cheeks are fork tender remove them from the pan. Remove the thyme and bay leaves. With an immersion blender mix blend the sauce until smooth.
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Step 4Serve the beef cheeks over creamy mash potatoes topped with the rich sauce.
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