Nothing says winter is here like a beautifully braised Beef Cheek.

I’m the only red meat eater in the house so when I have a craving I get a bit extra.

This beef cheek was marinated in a blend of seasonings and slow cooked for hours in red wine and beef stock with Carrots and onions. So simple yet full of rich flavors.

Also to mention Beef Cheek is super tender and melts in your mouth. It went really well with some buttered mash potatoes.

Sourcing the Right Meat

Getting quality meat is the key to having the best tasting braised beef.

I ordered Beef Cheeks from Sherwood Foods which is an online Butcher here in the UK. They source all their meats locally and have amazing service and next day delivery.

They have a great selection of beef, pork and chicken, I highly recommended them.

What is Braising

Braising simply means to brown the meat then cook it liquid for a long period of time. This makes it super soft and pull apart tender.

Braising is not only reserved for meat. Vegetables like Cabbage, carrots, potatoes are usually braised before adding to stews and soups. The key to vegetable braising is cooking in stock for added flavor.

Choosing the Cut

I chose to use Beef Cheeks which is the actual cheek muscle of the Cow. Because its a very used muscle (cows chew all day) it is perfect for braising. The Meat is AMAZING and full of flavor.

To note, I only used around 6oz of meat because it was for me. It yielded around 3 to 4 servings however this would be great for a dinner for 2 people.

If you choose to use a larger cut of meat double the ingredients or add a bit more seasoning to taste.

Dinner Pairing

Braised Beef Cheek is great over Mashed potatoes or simple white rice, however this is also a great stew for pie filling as well. Thicken the sauce using a little more corn flour and allow it to cool overnight before filling the pastry. I also make a really great Quick and Easy Pie crust you can use.

Other Recommendations

Here are a few other recipes you may want to try:

• Blackberry Hoisin Ribs
• How to make Tender Braised Turkey Legs
• A Quick and Easy Dinner with Crispy Baked Pork Chops & Cinnamon Apple Sauce

Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .

I’d Love to hear from you!

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AuthorsefordCategoryBeef, Red Meat, StewsDifficultyBeginner

This Braised Beef Cheek is slow cooked for hours in Red Wine and Beef Stock which resulting in a soft, fall apart tender meat.

 

Yields4 ServingsServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)

Prep Time25 minsCook Time4 hrsTotal Time4 hrs 25 mins

 6 oz Beef Cheek

 3 tbsp Green Seasoning

 2 tsp All Purpose Seasoning

 3 tsp black pepper

 1 bunch of Fresh Thyme

 2 Spring onions sliced or whole

 2 Medium Carrots sliced thick

 ½ Green Bell Pepper Thick cut

 ½ Red Bell pepper Thick cut

 2 cups Beef Stock (or enough to cover meat)

 2 cups Red Wine

 1 tbsp Olive Oil

1

Begin by giving the meat a good rinse with lemon and water then pat dry.

Combine the dry ingredients together to create a dry rub. Thoroughly massage the beef with the seasoning mix followed by the green seasoning, spring onion and fresh herbs. Marinate for at least 1 hour or preferably overnight for more flavor.

2

Heat a large pot on high and add 1 tbsp of Olive oil or oil of choice. Brown meat on both sides then add the onion, carrots and peppers. Cook for 10 minutes and pour in the stock and red wine.

Once the pot comes to a boil turn the heat down to a medium low and allow to cook for 4 hours or until the beef has softened or pulls easily with a fork.

To Finish, add any additional seasonings to your taste (if needed). Thicken the stock by mixing 1 tbsp of corn starch with 1/4 c of water then put into the pot and mix well. When the stock has thickened turn off the heat and serve.

Ingredients

 6 oz Beef Cheek

 3 tbsp Green Seasoning

 2 tsp All Purpose Seasoning

 3 tsp black pepper

 1 bunch of Fresh Thyme

 2 Spring onions sliced or whole

 2 Medium Carrots sliced thick

 ½ Green Bell Pepper Thick cut

 ½ Red Bell pepper Thick cut

 2 cups Beef Stock (or enough to cover meat)

 2 cups Red Wine

 1 tbsp Olive Oil

Directions

1

Begin by giving the meat a good rinse with lemon and water then pat dry.

Combine the dry ingredients together to create a dry rub. Thoroughly massage the beef with the seasoning mix followed by the green seasoning, spring onion and fresh herbs. Marinate for at least 1 hour or preferably overnight for more flavor.

2

Heat a large pot on high and add 1 tbsp of Olive oil or oil of choice. Brown meat on both sides then add the onion, carrots and peppers. Cook for 10 minutes and pour in the stock and red wine.

Once the pot comes to a boil turn the heat down to a medium low and allow to cook for 4 hours or until the beef has softened or pulls easily with a fork.

To Finish, add any additional seasonings to your taste (if needed). Thicken the stock by mixing 1 tbsp of corn starch with 1/4 c of water then put into the pot and mix well. When the stock has thickened turn off the heat and serve.

Notes

Braised Beef Cheek in Red Wine

IngredientsDirections