Braised beef cheeks with root vegetables & red wine jus
Tender braised beef cheeks with a deep, aromatic red wine jus and wintery root vegetables - a real comfort food for cold days. The slow braising makes the meat tender as butter, while the red wine gives the sauce a full-bodied, fruity depth. A strong Syrah, Bordeaux or Malbec is the ideal wine accompaniment and underlines the intense flavors of this hearty dish. Perfect for connoisseurs looking for a classic braised dish with a matching wine.
Prep Time 20 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Main course
Cuisine European cuisine, French cuisine
Servings 2 People
Calories 650 kcal
- 2 Piece 2 beef cheeks (approx. 500 g)
- 2 Carrots
- 1 Celery stalk
- 1 Onion
- 2 Garlic cloves
- 400 ml strong red wine (Syrah or Bordeaux)
- 200 ml Beef stock
- 1 EL Tomato paste
- 2 EL Olive oil
- 1 TL Thyme
- 1 Bay leaf
- Salt & pepper
Prepare the beef cheeks: Remove the tendons from the meat and season with salt and pepper.
Sear: Heat the olive oil in a casserole dish & sear the beef cheeks, then remove.
Roast the vegetables: sauté the onions, carrots, celery & garlic in the same pan, add the tomato purée.
Deglaze: Deglaze with red wine & add beef stock.
Braising: Add the beef cheeks, thyme & bay leaf, braise for 3 hours at 140°C.
Strain the sauce: Remove the meat, pour the sauce through a sieve & leave to reduce.
Serve: Serve the beef cheeks with sauce and root vegetables.
Calories: 650kcalCarbohydrates: 20gProtein: 50gFat: 30g
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