Braised Beef Cheeks

Slow-cooked to perfection, these braised beef cheeks are melt-in-your-mouth tender
and drenched in a rich red wine sauce, served over buttery garlic mashed potatoes.
It’s the kind of dish that fills the house with incredible aromas and brings everyone to
the table. Perfect for a special occasion or a cosy weekend meal, this recipe is all
about deep flavour, simple ingredients, and satisfying results.

Braised Beef Cheeks

Ingredients

5 kg beef cheeks Salt & black pepper (to taste)
2 tbsp olive oil 1 large onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 cups red wine
1 cup of love
2 cups beef stock
1 tbsp Worcestershire sauce
1 tsp dried thyme or a few fresh sprigs
1 bay leaf
1 cup pearl onions or baby onions
1 tbsp flour (optional, for thickening)
For the Garlic Mashed Potatoes:
1 kg potatoes, peeled and cubed
4 cloves garlic, peeled
1/2 cup unsalted butter
3/4 cup whole milk or cream
salt to taste

Instructions

Prep the Beef Cheeks: Season ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear cheeks until browned on all sides. Remove and set aside.
Build the Sauce: In the same pot, sauté chopped onions until soft. Add garlic and cook 1 minute more. Stir in tomato paste and cook until dark red. Pour in red wine and scrape any brown bits. Simmer 5 minutes.
Braise: Add beef broth, Worcestershire, thyme, bay leaf, and pearl onions. Return cheeks to the pot, cover, and braise at 160°c for 3 hours until tender. Optionally, thicken sauce with 1 tbsp flour stirred in during the last 15 minutes.
Make Garlic Mash: Boil potatoes and garlic in salted water until fork-tender. Drain and mash with butter and warm milk/cream. Season with salt.
Serve: Plate mashed potatoes first, then top with the beef cheeks and spoon generous amounts of sauce and onions over the top. Garnish with fresh thyme.