Red wine beef cheek recipe


This is very rich, so I often find that he stretches to serve eight. The instructions here are to strain the cooking juices, discard the veg, and reduce the sauce (cook some fresh veg to serve on the side) but I don’t always do that. Even though the vegetables have been cooked for four hours, I leave them sometimes (especially when time is running out).

Preparation time: 10 min | Cooking time: 4 hours 30 minutes




  • 2 tablespoons of olive oil
  • 3 beef cheeks, about 1.5 kg (or more) in total
  • 2 onions, roughly chopped
  • 2 large carrots, diced
  • 2 stalks of celery, diced
  • 2 like garlic, crushed
  • 20 ml of marsala or port
  • 200 ml of red wine
  • 1.2 liters of beef or chicken broth
  • 1 cinnamon stick
  • 6 juniper berries, bruised
  • 6 sprigs of thyme
  • 2 bay leaves


  1. Preheat the oven to 150 ° C / thermostat 2.
  2. Heat the oil in a large casserole dish on the fire and brown the beef cheeks on all sides, seasoning them also. Remove from the pan.
  3. Add the onions, carrots and celery to the pan and cook over medium-low heat until the onions are light golden brown and tender, about 5 minutes, stirring frequently. Add the garlic and cook for a few more minutes, then pour over the marsala or port and red wine and cook until reduced by half. Add the broth, spices and herbs, season and return the beef cheeks. Bring the mixture to a very gentle boil.
  4. Cover with a lid and bake for 4 hours. Turn the beef cheeks from time to time. At the end of cooking, the meat should melt.
  5. Remove the meat, set it aside and strain the cooking liquid. Remove the fat from the top of the cooking juices and discard it (adding ice cubes will help it set slightly on the top, which will make the task easier). Return the drained juices to the pot and reduce while boiling if you want them to be thicker.
  6. Cut each beef cheek in half (or cut them into smaller pieces) and reheat in the sauce. Serve with fresh vegetables – I like carrots and cabbage or cavolo nero – and mashed potatoes or polenta.

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Jean H. Vannatta

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