Everybody who has tried it has enjoyed it.
| Prep Time: | 20 mins |
| Cook Time: | 5 hrs 30 mins |
| Total Time: | 5 hrs 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 tablespoons olive oil
- 5 pounds trimmed beef cheeks
- 1 large onion, diced small
- 1 carrot, diced small
- 4 cloves garlic, minced
- 4 cups beef stock
- 1 cup red wine
- ⅓ cup dried porcini mushrooms
- 2 cubes beef bouillon
- 1 teaspoon dried thyme
- 2 bay leaves
Instructions
- Preheat oven to 275 degrees F (135 degrees C).
- Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
- Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
- Bake in the preheated oven until beef is very tender, 5 to 6 hours.
- Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.
- Use the leaves from three sprigs of fresh thyme for the dried thyme if preferred.
Nutrition Facts
| Calories | 685 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 160 mg |
| Dietary Fiber | 1 g |
| Protein | 39 g |
| Saturated Fat | 21 g |
| Sodium | 366 mg |
| Sugars | 3 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for the first time as my family had never tried beef cheeks before. Everyone loved the dish. Definitely will make again. Don’t change a thing in the recipe! It did only take 3 hours in the oven and not the 5 or 6 hours as stated in the recipe.
Ours was done perfectly tender in 2.5 hours so I would keep an eye on it so flavorful the requests to make it again are constant .. excellent recipe We added some Montreal steak seasoning, excellent
This recipe is a great find, thanks for sharing. Superb flavor! I was surprised to find this readily available at my butcher shop. I believe this is an oftentimes overlooked cut of meat. IImmediately bought several pounds for my freezer. This may be THE best recipe this site has ever published…do they offer a recipe of the year? It would be a formidable contender!!
I have discovered a new type of meat That I am able to eat without negative consequences. I’m very, very happy! I actually cut the recipe in half because I can’t eat very much and it’s just me that I was cooking for. I made the mistake of using 2 bay leaves Instead of cutting that in half. That was a little bit of a mistake, but even my mistakes are edible! This was so much fun to learn and now that I know it, I’ll be using it a lot more! Thank you
Beef cheeks are a rare treat in our house. I usually follow a well tested beef and noodles recipe so I was a little nervous trying something new. Glad that I took the chance because this was oh so good. The only change was that I used fresh baby bella mushrooms, its all I had. Will definitely use the dry porcinis next time as I think they will hold up better. Thank you Robert for sharing!
Fantastic! I only used about 2 lbs of beef cheeks and didn’t blend the braising liquid at the end; but otherwise I kept everything else the same. It may take awhile to braise, but it really doesn’t take much time to prepare. I could also see this being made into a slow cooker meal as well. The meat is fall apart tender and full of flavor. Great with polenta or garlic mashed potatoes!
I followed the recipe st I used 2 cups of cabernet. It was the most delish. A real meat and potatoes type of meal!
Made this and OMG. I didn’t have any mushrooms so I used a can of Cream of Mushroom soup instead. It is great. I served it over egg noodles. This is definitely a keeper. It is worth the wait.