Beef cheeks are one of the most underrated cuts—and this recipe proves why. Slow cooking transforms them into impossibly tender bites wrapped in a glossy, restaurant-style sauce.

Braised Beef Cheeks

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 3–3.5 hours
Difficulty: Medium

INGREDIENTS

350g Angus Reserve Beef Cheek Meat, trimmed
2 tsp sea salt
3/4 tsp ground black pepper
2 tbsp olive oil
1 ½ cups white onion, diced
1 ¼ carrots, diced
1 cup celery, diced
2 tbsp garlic, crushed
2 tbsp tomato paste
500 ml dry red wine
4 cups beef stock or water
2 bay leaves
4 sprigs fresh thyme
1 sprig fresh rosemary
2 tsp brown sugar (optional)

PROCEDURE

Begin by preparing and searing the beef cheeks. Pat the beef cheeks completely dry, then season evenly with sea salt and cracked black pepper. Heat olive oil in a heavy-bottom pot over medium-high heat and sear the beef cheeks on all sides until deeply golden brown. Remove the beef and set aside.

Build the flavor base in the same pot. Add the onion, carrot, and celery, then sauté over medium heat until softened and lightly caramelized. Stir in the garlic and cook briefly until fragrant, then add the tomato paste and cook until it darkens slightly and loses its raw acidity.

Deglaze and prepare for braising. Pour in the red wine, scraping the bottom of the pot to release the flavorful browned bits. Allow the wine to reduce by about half, then add the beef stock, bay leaves, thyme, rosemary, and brown sugar if using. Return the beef cheeks to the pot, ensuring they are mostly submerged.

Slow cook until tender. Bring the liquid to a gentle simmer, cover, and transfer to a 160°C oven or continue cooking on very low stovetop heat. Braise for 3 to 3.5 hours, turning the beef cheeks once halfway through, until they are fork-tender and easily pull apart.

Finish the sauce before serving. Remove the beef cheeks and keep warm. Strain the braising liquid, pressing the vegetables to extract maximum flavor, then return the liquid to the pot and reduce until glossy and thick. Adjust seasoning, return the beef cheeks to the sauce, and coat well before serving.

NOTES

Pacific Bay Advantage: Our Angus Reserve Beef Cheek Meat is carefully trimmed and frozen at peak freshness, ensuring consistent quality, high collagen content, and exceptional tenderness after slow cooking.

Cut alternatives: This method also works well with beef shanks, though cooking time may vary slightly.

Chef’s tip: Beef cheeks taste even better the next day. Resting overnight in the sauce allows the flavors to deepen and the texture to become silkier.

Storage and reheating: Cooked beef cheeks keep for 3 to 4 days refrigerated or up to 1 month frozen. Reheat gently in the sauce over low heat or in a covered oven to preserve texture.

Serving suggestions: Serve over creamy mashed potatoes, polenta, or celery purée. Finish with gremolata, micro herbs, or roasted root vegetables.

FAQS

What are beef cheeks best used for?
Beef cheeks are ideal for slow cooking methods like braising, where long, gentle heat breaks down collagen into rich, silky tenderness.

How long should beef cheeks be braised?
Most braised beef cheeks recipes require 3 to 3.5 hours at low heat until the meat is fork-tender and easily pulls apart.

Can I make braised beef cheeks ahead of time?
Yes. Braised beef cheeks improve in flavor when made a day ahead and reheated gently in their sauce.