Beef Cheeks Recipe

Prepare and Sear

Pat beef cheeks dry with paper towels. Season both sides with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust with 1 tablespoon flour, shaking off excess. Heat 2 tablespoons neutral oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering. Sear cheeks 3–4 minutes per side until deeply browned. Work in batches if needed. Transfer seared cheeks to a plate.

Sauté Aromatics

Reduce heat to medium and add 2 tablespoons unsalted butter to the pot. Add roughly chopped onion, carrot, and celery (about 1 cup each) and sauté 6–8 minutes until softened and beginning to brown. Add 4 smashed garlic cloves and 2 tablespoons tomato paste and cook 2 minutes, stirring to caramelize the paste.

Deglaze and Braise

Pour in 1 cup red wine to deglaze, scraping up browned bits. Reduce wine by half (about 4–6 minutes). Return the beef cheeks to the pot and add 4 cups beef stock, 3 sprigs thyme, 2 bay leaves, and 1 tsp whole black peppercorns. The liquid should come about two-thirds up the cheeks; add an extra 1/2 cup stock or water if needed. Bring to a simmer, then cover and transfer to an oven preheated to 300°F (150°C). Braise until fork-tender, 2.5–3 hours.

Finish

Remove pot from oven. Transfer cheeks to a tray and tent with foil to keep warm. Strain braising liquid through a fine-mesh strainer into a measuring cup or saucepan, pressing on solids to extract liquid. Reserve solids for flavoring or discard. Skim fat from the top or refrigerate and remove solid fat if desired. Reserve 2 cups of the strained braising liquid for the demi-glace finish (use remaining liquid to serve alongside or to reduce further).

Place peeled parsnips (1 lb) and optional 1/2 lb potato in a pot and cover with cold salted water by 1 inch. Bring to a boil, then reduce to a simmer and cook until very tender, 15–20 minutes. Drain well.

Return drained parsnips and potato to the hot pot to dry for 1–2 minutes over low heat. Mash using a potato masher or pass through a ricer for a smoother texture. Stir in 3 tablespoons unsalted butter and 1/2 cup heavy cream (warmed). Season with 1 teaspoon salt and 1/4 teaspoon white or black pepper. Adjust seasoning to taste. Stir in 1 tablespoon chopped chives if using. Keep warm until plating.

If using baby carrots or similar vegetables, toss 12 pieces with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. For quick roasting: preheat oven to 400°F (200°C) and roast on a rimmed baking sheet for 12–18 minutes until tender and lightly caramelized. For blanched greens (e.g., broccolini): blanch in boiling salted water 2–3 minutes, shock in ice water, then toss with olive oil, salt, and pepper and quickly sauté 1–2 minutes in a hot skillet with 1 tbsp oil to finish. Keep warm.

Place 2 cups of the reserved strained braising liquid in a saucepan over medium heat. Bring to a gentle simmer and reduce by about one-third to concentrate flavor (5–10 minutes), skimming any foam. If you prefer a thicker sauce, whisk in 1 teaspoon cornstarch slurry and simmer 1–2 minutes until thickened.

Turn heat to low and mount the sauce by whisking in 2 tablespoons cold unsalted butter, one small piece at a time, until glossy and emulsified. Taste and season with salt and freshly ground black pepper to taste. Keep warm; do not boil after mounting.

To serve: Spoon a generous portion of parsnip mash onto each plate, place a braised beef cheek on top or beside the mash, arrange seasonal vegetables, and spoon warm demi-glace over the beef. Garnish with a sprig of thyme or chopped chives if desired.