Imported from TikTok

Red Wine-Braised Beef Cheeks

Name: Red Wine-Braised Beef Cheeks
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 Beef cheeks (Good-sized cheeks); 4 Carrots; 1 Leek; 2 branches Celery; 2 Onions; 1 tête Garlic; 2 bouteilles Red wine (Have a second bottle on hand; the creator explains that he pours the remainder of the first bottle into the pot after serving himself a glass.); Beef stock (Optional but recommended; the creator adds a ladleful of leftover pot-au-feu broth.); 1 c. à soupe Tomato paste; 1 Bouquet garni; Grapeseed oil (For searing the beef cheeks); 30 g Butter (For sautéing the aromatic vegetables); 30 g Butter (For finishing the sauce); Salt (To taste; for seasoning the cheeks and the sauce); Pepper (To taste; for seasoning the cheeks)

Recipe by @chesterfoodies @chesterfoodies · TikTok

Imported by roux julien on SeeMeCook

Beef cheeks braised in red wine with aromatic vegetables, resulting in exceptionally tender meat and a rich, generous sauce. The creator serves the dish with goat cheese mashed potatoes but recommends choosing any side dish you prefer.

4 servings265 minFrench

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Ingredients

2 Beef cheeks (Good-sized cheeks)
4 Carrots
1 Leek
2 branches Celery
2 Onions
1 tête Garlic
2 bouteilles Red wine (Have a second bottle on hand; the creator explains that he pours the remainder of the first bottle into the pot after serving himself a glass.)
Beef stock (Optional but recommended; the creator adds a ladleful of leftover pot-au-feu broth.)
1 c. à soupe Tomato paste
1 Bouquet garni
Grapeseed oil (For searing the beef cheeks)
30 g Butter (For sautéing the aromatic vegetables)
30 g Butter (For finishing the sauce)
Salt (To taste; for seasoning the cheeks and the sauce)
Pepper (To taste; for seasoning the cheeks)

Steps

1
Season the beef cheeks with salt and pepper.
2
Heat the grapeseed oil in a Dutch oven, then sear the cheeks until well browned. Set them aside.
3
Add 30 g of butter to the Dutch oven, followed by the aromatic vegetables consisting of the carrots, leek, celery, onions, and garlic. Sauté until well browned.
4
Add the tomato paste and cook for one minute.
5
Pour the red wine into the Dutch oven. The creator says it can be flambéed; if you do so, turn off the range hood beforehand.
6
Add a ladleful of beef stock if using.
7
Return the beef cheeks to the Dutch oven and simmer until very tender. The creator describes a long cooking time but does not specify the duration or temperature.
8
Remove the cheeks from the Dutch oven and set them aside. Strain the sauce through a fine-mesh sieve or chinois, then season it and finish it with the remaining 30 g of butter.
9
Return the cheeks to the sauce and generously spoon the sauce over them before serving.

Notes

The exact cooking time, temperature, and details of straining the sauce through a chinois are not provided in the source. The transcript mentions goat cheese mashed potatoes as a side dish but does not provide the recipe. The quantities of vegetables, stock, and oil are not specified.