Slow-Braised Beef Cheeks in Red Wine

The Underrated Cut That Melts like Butter.

The days are growing shorter, and summer has slipped almost entirely behind us. This is the time when I find myself craving comfort dishes — the kind that slowly fill the kitchen with warmth and aromas so inviting you can’t help but linger nearby.

In France 🇫🇷, nothing goes to waste. Every part of the cow has its story, its place at the table. Beef cheeks, often underrated and overlooked, are one of those hidden treasures. With patience, they transform into the most tender, flavor-packed morsels imaginable.

When I taught cooking classes in France, this dish often made frequent appearances. Like a cousin to bourguignon, it rewards slow time in the oven (2½–3 hours) Yet when I use my pressure cooker, the same melt-in-the-mouth magic happens in under an hour. Proof that comfort food doesn’t always have to take all day.

Serve with silky potato purée and seasonal vegetables for a dish that feels like a warm embrace.

Beef Cheeks with Silky Purée

Red Wine–Braised Beef Cheeks

Serves: 4

Prep: 20 min

Cook: Oven: 2 hr 30 min + 30 min rest

Pressure cooker: 45–50 min at pressure + 10 min natural release

Ingredients

• 3 beef cheeks

• 100 g plain flour, seasoned with salt and freshly ground black black pepper

• 1 onion, chopped

• 2 large carrots, peeled and chopped

• 2 celery sticks, sliced in equal size pieces

• 3 garlic cloves

• 2 tbsp tomato purée

• 1/4 cup of brandy

• 500 ml good red wine (No cooking wine!)

• 1 clove

• ½ tsp ground cinnamon

• 750 ml beef stock

• 1 tsp fresh thyme, finely chopped

• 2 bay leaves

• 1 tbsp anchovy paste

• Salt

• Freshly ground black pepper

Method

1. Render & prep: Trim excess fat from the cheeks and melt it in a large pan over moderate heat.

2. Cut & flour: Cut each cheek into 4 or 6 even pieces; dust lightly with seasoned flour, shake off excess flour

3. Brown: Increase heat and sear until deeply golden on all sides. Remove and set aside (add a little oil if the pan is dry).

4. Veg base: In the same pan, gently cook onion, carrot, celery, and garlic until soft and lightly caramelized.

5. Build flavor: Return beef to the pan, stir in tomato purée, and cook 2–3 minutes.

6. Deglaze: Add brandy and scrape up the remaining bits in the pan. Pour in red wine; add clove, cinnamon, stock, thyme, bay leaves, and anchovy paste. Bring to a gentle boil. Make sure the wine has completely evaporated to prevent

7. Choose your method:

✔️ Oven: Cover and cook at 150°C for 2½ hours. Switch off heat and let rest 30 minutes in the oven.

✔️ Pressure cooker: Transfer to the cooker, seal, and cook 45–50 minutes on high; natural release 15 minutes.

📌 Finish & serve: Adjust seasoning. Serve hot with silky potato purée and seasonal vegetables.

❗️Important note: Make sure the wine has completely evaporated before moving on, otherwise the dish may develop a metallic aftertaste. This step is essential for both the oven and the pressure cooker versions. If using a pressure cooker, let the wine fully reduce before locking the lid.

#comfortfood #slowcooked #fallrecipes #foodlovers #dinner