Red wine braised beef cheeks recipe
Easy Red Wine Braised Cheeks Recipe
Discover the recipe for exquisite red wine braised cheeks that melt in your mouth and conquer any palate.
Tips for Perfect Braised Cheeks
Almost everyone thinks that preparing red wine braised cheeks is complicated, but it’s easier than it seems. Put on an apron, play your favorite music, and enjoy preparing these red wine braised cheeks. We assure you that you'll even be able to relax while cooking.
This red wine braised cheeks recipe leaves the cheeks super tender, melting in your mouth. The rich sauce will elevate our red wine braised cheeks to another level. Pair these cheeks with any side dish of your choice, and you’ll have a perfect option for any celebration.
What type of wine should you choose for the braised cheeks recipe?
For the braised cheeks, choose a good red wine. The variety of the wine is not crucial, but the quality is. A good wine will make a big difference in the final result.
Necessary utensils for preparing red wine braised cheeks
Choose your pot or casserole wisely. If it’s worn out, everything is likely to stick to the bottom. The cast iron pots available in our online store are an excellent option for this recipe.
Ingredients for Red Wine Braised Cheeks
- 6 cheeks
- 2 or 3 leeks
- 1 onion
- 1 small red pepper
- 1 small green pepper
- 2 carrots
- 3 grated tomatoes
- 3 garlic cloves
- 1 glass of red wine
- Water or broth
- Paprika
- Salt
- Extra Virgin Olive Oil (EVOO)
Step-by-Step Red Wine Braised Cheeks
- Searing the cheeks:
In a pot, sear the cheeks along with the garlic using good olive oil. We don’t flour them, although many people prefer to do so. Set the cheeks aside once seared. - Sautéing the vegetables:
Add the onion, leek, carrot, and peppers to the pot and let them sauté for about 20 minutes. - Adding the wine and cooking:
Incorporate the cheeks again, add the glass of red wine, and let the alcohol evaporate well. To do this, increase the heat and leave the pot uncovered. Once the alcohol has completely evaporated, cover the cheeks with water and let simmer over low heat for 2 to 2.5 hours, depending on the size of the cheeks. - Preparing the sauce:
Remove the cheeks and blend the vegetables. Strain the mixture through a fine sieve for a smoother sauce. Let everything cook together for a few more minutes, then plate.
You can substitute the water with chicken, poultry, or vegetable broth for extra flavor. - Serving:
Serve a couple of cheeks well covered in sauce, or place the sauce aside so each guest can serve themselves as they like.
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