Ingredients
1.5 kg (about 3 lb) beef cheeks (4 large or 6 smaller ones; trimmed of excess fat/silver skin if needed)
Salt and black pepper, to season
3 tbsp olive oil (divided)
1 large onion, roughly diced
1 large carrot, roughly diced
1–2 celery stalks, roughly diced
4 garlic cloves, minced
2 tbsp tomato paste (optional, for extra richness)
500 ml (2 cups) full-bodied red wine (e.g., Cabernet Sauvignon or Merlot)
250–500 ml (1–2 cups) beef stock/broth (enough to mostly cover the meat)
2 tsp mixed herbs
2-3 bay leaves (fresh or dried)
Method
Prep the beef: Pat the beef cheeks dry with paper towels. Season generously on all sides with salt and pepper.
Sear the meat: Heat 2 tbsp olive oil in a large heavy-based pot or Dutch oven over medium-high heat. Brown the beef cheeks aggressively on all sides (in batches if needed) until deeply golden—this builds huge flavour. Remove and set aside.
Build the base In the same pot, add the remaining 1 tbsp oil if needed. Lower heat to medium, add the diced onion, carrot, and celery. Sauté for 5–8 minutes until softened and starting to caramelise. Add the minced garlic and tomato paste (if using), cook for another 1–2 minutes until fragrant.
Deglaze and add liquids: Pour in the red wine, scraping up all the browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly. Stir in the beef stock, thyme, bay leaves, and any optional extras.
Braise: Return the seared beef cheeks to the pot, nestling them in so they're mostly submerged (add a bit more stock if needed). Bring to a gentle simmer.
Add to oven and cook for 3.5 hours
Serve with mashed potatoes or couscous or califlower.
