Braised Beef Cheek Recipe

Prepare and season

Pat the beef cheeks dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each cheek with 1 tbs all-purpose flour, shaking off excess.

Sear

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tbs neutral oil. When shimmering, sear the cheeks 3–4 minutes per side until deeply browned. Work in batches if needed. Transfer seared cheeks to a plate.

Sweat aromatics

Reduce heat to medium, add 1 tbs unsalted butter to the pot. Add 1 cup diced yellow onion, 1 cup diced carrot, and 1/2 cup diced celery. Cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.

Build braising liquid

Stir in 2 tbs tomato paste and cook 1–2 minutes to slightly darken. Pour in 2 cups dry red wine to deglaze, scraping up browned bits from the bottom. Bring to a simmer and reduce by about half, 6–8 minutes. Add 3 cups beef stock, 1 tbsp Worcestershire sauce, 1 tsp brown sugar (optional), 4 sprigs fresh thyme, 2 sprigs fresh rosemary, and 2 bay leaves. Stir to combine.

Braise

Return the seared cheeks to the pot, ensuring they are partially submerged in the liquid (add a touch more stock if needed). Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to a 300°F (150°C) oven, or reduce stovetop heat to maintain a gentle simmer. Braise until very tender and a knife slides through easily, 3 to 3.5 hours.

Rest and strain sauce

Carefully remove the pot from oven. Transfer the cheeks to a platter and tent loosely with foil to rest. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Discard solids and return liquid to medium heat.

Reduce and finish sauce

Simmer the strained sauce until it reduces to a glossy consistency and thickens slightly, about 10–15 minutes. Taste and adjust seasoning with salt and pepper. To finish, whisk in the 4 tbs cold unsalted butter, one piece at a time, off heat or over very low heat to emulsify and enrich the sauce. If you prefer a quicker thicker sauce, whisk a slurry of 1 tsp cornstarch and 1 tbsp cold water, then whisk into simmering sauce and cook 1–2 minutes until thickened. Return the cheeks to the sauce to rewarm for a few minutes before serving.

Cook potatoes

Place 1.5 lbs peeled and cubed russet potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–18 minutes.

Warm dairy

While potatoes cook, warm 3 tbs unsalted butter, 3/4 cup whole milk, and 1/4 cup heavy cream in a small saucepan over low heat until butter melts and mixture is warm (do not boil).

Mash and season

Drain potatoes thoroughly and return to the hot pot off heat for 1 minute to dry. Mash with a potato masher or ricer until smooth. Gradually add the warm butter-milk mixture until you reach a creamy texture. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust.

Prepare and cook seasonal vegetables

Trim and prepare 2 cups seasonal vegetables (for example, trim green beans or cut carrots into batons). Toss with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. For green vegetables: blanch in boiling salted water 2–3 minutes then shock in ice water to preserve color, or sauté in a skillet over medium-high heat 4–6 minutes until tender-crisp. For root vegetables: roast at 400°F (200°C) for 15–20 minutes until tender. Finish with a squeeze of 1/2 lemon for brightness.

Spoon a generous portion of mashed potatoes onto each plate. Place a braised beef cheek over or beside the potatoes. Spoon the finished wine-braised sauce over the cheek and around the plate. Arrange seasonal vegetables alongside. Garnish with an extra sprig of thyme if desired and serve immediately.