Beef cheeks stewed in red wine

4 servings

300 minutes

Beef cheeks braised in red wine are a true masterpiece of French cuisine, born from the traditions of slow cooking and rich flavors. This recipe comes from provincial kitchens where meat was simmered in aromatic sauce, absorbing all the nuances of spices and herbs. The tender meat is infused with a rich wine sauce, gaining deep flavor with hints of spices and a slight acidity. Vegetables slowly braised with the cheeks add extra texture and sweetness to the dish, while herbs and spices complete the harmony of flavors. This dish is perfect for cozy evenings, accompanied by a glass of good wine and warm conversation. It is served with mashed potatoes, pasta or fresh crispy baguette to enjoy every drop of exquisite sauce.

Energy value per serving

• Calories: 736.7
• Proteins: 52.9g
• Fats: 41.8g
• Carbohydrates: 22.9g

Ingredients

• Beef cheeks: 1 kg
• Vegetable broth: 0.5 l
• Red dry wine: 400 ml
• Celery stalk: 140 g
• Carrot: 350 g
• Champignons: 100 g
• Onion: 250 g
• Red onion: 100 g
• Leek: 50 g
• Garlic: 1 head
• Dill: 10 g
• Coriander: 10 g
• Parsley: 10 g
• Tarragon: 10 g
• Olive oil: 2 tbsp
• Bay leaf: 2 pc
• Thyme: 3 stem
• Rosemary: 3 stem
• Black allspice: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Clean the cheeks of any excess and fry in olive oil on both sides until golden brown. Transfer to a spacious baking dish.

   Required ingredients:

   • Beef cheeks: 1 kg
   • Olive oil: 2 tablespoons

2. In the same pan, fry chopped onion, 200 grams of carrots, and celery until golden. Transfer to the cheeks.

   Required ingredients:

   • Onion: 250 g
   • Carrot: 350 g
   • Celery stalk: 140 g

3. Add a cut head of garlic there. Pour in the wine and let it simmer over medium heat for ten to fifteen minutes. Then add vegetable broth, bay leaf, two sprigs of thyme and rosemary, as well as allspice, cover with a lid, and place in an oven preheated to 160 degrees for four hours.

   Required ingredients:

   • Garlic: 1 head
   • Red dry wine: 400 ml
   • Vegetable broth: 0.5 l
   • Bay leaf: 2 pieces
   • Thyme: 3 stems
   • Rosemary: 3 stems
   • Black allspice:  to taste

4. Remove the cooked meat and cut it into large pieces. Strain the sauce and reunite it with the cheeks. Add the remaining carrot and cook for fifteen minutes. Also add the leeks and peeled mushrooms, and hold for another five minutes. Finally, add sliced red onion and finely chopped herbs: dill, parsley, cilantro, tarragon, a sprig of thyme and rosemary. Season with salt and pepper. Optionally add minced garlic clove. Hold for another minute — then serve on plates.

   Required ingredients:

   • Carrot: 350 g
   • Leek: 50 g
   • Champignons: 100 g
   • Red onion: 100 g
   • Dill: 10 g
   • Parsley: 10 g
   • Coriander: 10 g
   • Tarragon: 10 g
   • Thyme: 3 stems
   • Rosemary: 3 stems
   • Ground black pepper:  to taste
   • Salt:  to taste
   • Garlic: 1 head