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
yield
4 serving(s)
prep time
10 Min
cook time
3 Hr
method
Stove Top
Ingredients For red wine braised beef cheeks
-
2 Tbspolive oil
-
2 lbbeef checks trimmed
-
1 mdonion diced
-
1 ccelery rough chop
-
1 ccarrots rough chop
-
4 clovegarlic
-
6 sprigthyme
-
4bay leaves
-
2 cdry red wine
-
2 tspsalt
-
1 tspblack pepper
-
4 cbeef broth divided
How To Make red wine braised beef cheeks
-
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.
-
2Cook covered for 3 hours adding more beef stock if the liquid evaporates too much. You want to keep the cheeks covered.
-
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.
-
4Serve the beef cheeks over creamy mash potatoes topped with the rich sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT