Description
Beef cheeks braised overnight in red wine with herbs and aromatics, then finished with a blended, sieved sauce into a rich, creamy gravy.
Ingredients
Units
Scale
- 2 lbs (900 g) beef cheeks, cleaned and trimmed
- 1 medium onion, roughly chopped
- 1 carrot, roughly chopped
- 1 clove garlic
- 1 bottle (750 ml) robust red wine (Chianti or Barolo), enough to cover
- 6 juniper berries, crushed
- 1 whole clove
- 2 sprigs fresh rosemary
- 1 tbsp mixed peppercorns
- 2 tbsp double-concentrated tomato paste
- 2 tbsp olive oil
- Salt to taste
Instructions
- Rinse the beef cheeks and pat dry. Remove any tough subcutaneous fat, leaving the softer marbled fat intact. Season generously all over with mixed peppercorns, pressing them into the meat, and let rest for a few minutes.
- Roughly chop the onion, carrot, and garlic. Combine in a large bowl with the beef cheeks, crushed juniper berries, clove, and rosemary sprigs. Pour in enough red wine to completely cover the meat. Cover with plastic wrap and refrigerate for 8 to 24 hours (minimum 4 hours if pressed for time).
- Remove the meat and vegetables from the marinade, reserving all of the wine. Heat the reserved wine in a saucepan over medium heat until it just begins to simmer; keep warm.
- Heat the olive oil in a Dutch oven over low heat. Add the marinated vegetables and aromatics and cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in the tomato paste and cook for 2 minutes.
- Add the beef cheeks to the Dutch oven and cook over medium heat, turning occasionally, until browned on all sides, about 8 to 10 minutes.
- Pour in the warmed wine, increase the heat, and bring to a simmer. Once simmering, cover, reduce the heat to the lowest setting, and braise for approximately 3.5 hours, or until the beef cheeks are very tender and pulling apart easily.
- Transfer the beef cheeks to a covered pot and set aside. Working in batches if needed, blend the remaining vegetables and cooking liquid until smooth, then strain through a fine-mesh sieve to create a smooth sauce.
- Return the strained sauce to the Dutch oven over high heat and cook, stirring often, until reduced and thickened to a creamy gravy consistency, about 10 to 15 minutes.
- Lower the heat to a simmer, return the beef cheeks to the sauce, and season with salt to taste. Cover and cook for an additional 10 minutes to allow the flavors to meld. Serve hot, with mashed potatoes.
Notes
- The overnight marinade is key — it deepens the flavor of the beef and mellows the tannins in the wine. A 4-hour marinade works in a pinch but produces a noticeably lighter result.
- Ask your butcher to trim the tougher outer fat from the cheeks; leave the softer interior marbling intact, which keeps the meat juicy through the long braise.
- A full-bodied, dry Italian red works best — Chianti Classico or Barolo are ideal. Avoid light or sweet wines; they will not reduce into a sufficiently rich sauce.
- The stew keeps well refrigerated for 3 days and the flavor improves overnight.
- Prep Time: 30
- Cook Time: 240
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion