Jul 14 2026
Restaurants›Istros›Braised Beef Cheek Recipe

Braised Beef Cheek Recipe

Inspired by Istros
Time3h
Serves4

stifado beef jus | grilled onions | smoked aubergine cream | carrot cream | chives

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Ingredients

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Beef and Jus

Grilled Onions

Smoked Aubergine Cream

Carrot Cream

Garnish

Method

Braised Beef Cheek

  1. 1

    Sear the Beef Cheeks

    In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the beef cheeks with salt and black pepper. Sear the beef cheeks for about 5-7 minutes on each side until browned. Remove and set aside.

  2. 2

    Prepare the Aromatics

    In the same pot, add the chopped onion and minced garlic. Sauté for about 5 minutes until soft and fragrant.

  3. 3

    Deglaze with Wine

    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer for 5 minutes.

  4. 4

    Add Stock and Herbs

    Add the beef stock, bay leaves, and thyme sprigs to the pot. Return the beef cheeks to the pot, ensuring they are submerged in the liquid.

  5. 5

    Braised Cooking

    Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low. Cook for about 2.5 to 3 hours, or until the beef is tender and easily pulls apart with a fork.

  6. 6

    Rest the Meat

    Once cooked, remove the beef cheeks from the pot and let them rest for 15 minutes before slicing or shredding.

Grilled Onions

  1. 7

    Prepare the Onions

    In a bowl, combine the sliced red onions with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar. Toss to coat.

  2. 8

    Grill the Onions

    Preheat a grill or grill pan over medium heat. Grill the onions for about 5-7 minutes, turning occasionally, until they are soft and have grill marks.

Smoked Aubergine Cream

  1. 9

    Smoke the Aubergine

    Char the whole aubergine directly over an open flame or under a broiler until the skin is blackened and the flesh is soft, about 10-15 minutes. Let cool slightly.

  2. 10

    Make the Cream

    Scoop the flesh of the smoked aubergine into a blender. Add 100ml of cream, smoked paprika, salt, and black pepper. Blend until smooth and creamy.

Carrot Cream

  1. 11

    Cook the Carrots

    In a saucepan, melt 50g of butter over medium heat. Add the chopped carrots and sauté for about 5 minutes.

  2. 12

    Blend the Carrots

    Add 100ml of cream, salt, and black pepper to the pan. Cook until the carrots are tender, about 10-15 minutes. Blend until smooth.

Garnish

  1. 13

    Prepare the Chives

    Chop the chives finely and set aside for garnish.

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