Beef Cheeks in Red Wine Recipe

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This Beef Cheeks in Red Wine recipe is a rich and tender dish, featuring slow-braised beef cheeks in a deep red wine sauce, served with creamy parsnip and celeriac puree. It’s a comforting, elegant meal, ready in about 5 hours.

Beef Cheeks in Red Wine Recipe Ingredients

2 beef cheeks (around 800 g)
8 shallots
2 cloves of garlic
60 g unsalted butter
1 bunch of fresh thyme
350 ml quality red wine
Optional: 30 g quality dark chocolate (at least 80%)
750 ml organic beef stock
750 g parsnips
350 g celeriac
2 Bramley apples
50 ml milk
1 heaped tsp. quality jam (e.g., blackberry or redcurrant)

How To Make Beef Cheeks in Red Wine

Prepare the Beef Cheeks: Preheat the oven to 140ºC/275ºF/gas 1. Using a sharp knife, trim the sinew from the beef cheeks. Peel and halve the shallots and peel and finely slice the garlic.
Sear the Beef: In a medium ovenproof casserole dish over medium heat, melt 30 g of butter. Sear the beef cheeks until browned on all sides, then set aside.
Cook the Aromatics: Add the shallots to the dish and fry for 8–10 minutes until slightly browned. Stir in the garlic and pick the thyme leaves into the pan. Fry for 2 minutes.
Braise the Beef: Return the beef cheeks to the dish, pour in the red wine, and bring to a boil. Cook for 5 minutes until reduced by half. Finely grate in the dark chocolate (if using). Add enough beef stock to cover the cheeks, bring to a boil, season with salt and pepper, then reduce to the lowest heat. Cover with a tight layer of tinfoil and a lid, and braise in the oven for 4–4½ hours until tender.
Make the Creamy Puree: When the beef is nearly done, bring a large pan of salted water to a boil. Peel and chop parsnips, celeriac, and apples into 3 cm chunks, removing apple seeds and cores. Simmer for 12 minutes until cooked through. Drain and steam dry over the pan. Add the remaining 30 g butter, milk, and a pinch of sea salt and black pepper. Blitz in a food processor (or use a hand blender) until smooth, adding more milk if needed.
Finish the Sauce: Remove the beef cheeks from the casserole dish and set aside. Place the dish over high heat and cook until the sauce thickens. Stir in the jam, taste, and adjust seasoning. Return the cheeks to the dish and baste with the sauce.
Serve: Serve the beef cheeks with the thickened sauce, creamy parsnip-celeriac puree, and your favorite trimmings.

Recipe Tips

How do I know the beef cheeks are tender? The meat should be fork-tender and easily pull apart after braising. If not, cook for an additional 15–30 minutes.
Why use dark chocolate? Dark chocolate adds depth and richness to the sauce, balancing the wine’s acidity. Omit if preferred, but it enhances the flavor.
Can I make this ahead? Yes, braise the beef cheeks a day ahead and refrigerate. Reheat gently on the stovetop, adding a splash of stock if needed.
What if I can’t find beef cheeks? Substitute with beef chuck or short ribs, adjusting cooking time slightly for tenderness.

What To Serve With Beef Cheeks in Red Wine

This rich dish pairs wonderfully with:

Mashed potatoes or roasted root vegetables for extra heartiness
A glass of bold red wine, like Cabernet Sauvignon, to match the sauce
A side of green beans or wilted spinach for a fresh contrast

How To Store Beef Cheeks in Red Wine

Refrigerate: Store beef cheeks, sauce, and puree separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Freeze: Freeze the cooked beef cheeks and sauce (without puree) in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Beef Cheeks in Red Wine Nutrition Facts

Serving: 1 portion (1/4 of recipe)

Calories: ~650 kcal
Carbohydrates: ~55g
Protein: ~40g
Fat: ~30g
Saturated Fat: ~15g
Sugar: ~20g
Fiber: ~10g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

Can I use a different type of wine?

Yes, any full-bodied red wine, like Merlot or Shiraz, works well. Avoid sweet wines to maintain the dish’s savory balance.

What if I don’t have Bramley apples?

Substitute with other tart apples, like Granny Smith, to complement the parsnip-celeriac puree.

Can I cook this in a slow cooker?

Yes, sear the beef and cook the aromatics as directed, then transfer to a slow cooker with wine, stock, and seasonings. Cook on low for 8–10 hours.

Try More Recipes:

Poached Beef with Herb Vinaigrette & Leeks Recipe
Mustard Brisket with Veg & Beef Broth Recipe
Stir-fried Crispy Beef Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Calories

650

kcal

Tender beef cheeks braised in a rich red wine sauce with a hint of chocolate, served with a creamy parsnip-celeriac puree for an elegant, comforting meal.

Ingredients

2 beef cheeks (around 800 g)
8 shallots
2 cloves of garlic
60 g unsalted butter
1 bunch of fresh thyme
350 ml quality red wine
Optional: 30 g quality dark chocolate (at least 80%)
750 ml organic beef stock
750 g parsnips
350 g celeriac
2 Bramley apples
50 ml milk
1 heaped tsp. quality jam (e.g., blackberry or redcurrant)

Directions

Preheat oven to 140ºC/275ºF/gas 1. Trim sinew from beef cheeks. Peel and halve shallots; slice garlic.
Melt 30 g butter in an ovenproof casserole dish over medium heat. Sear beef cheeks until browned, then set aside.
Fry shallots for 8–10 minutes until browned. Add garlic and thyme leaves, fry for 2 minutes.
Return beef cheeks, add red wine, and boil for 5 minutes to reduce by half. Grate in chocolate (if using), add stock to cover, and bring to a boil. Cover with tinfoil and a lid, then braise in the oven for 4–4½ hours.
For the puree, boil parsnips, celeriac, and apples (cored) in salted water for 12 minutes. Drain, steam dry, then blend with 30 g butter, milk, salt, and pepper until smooth.
Remove beef cheeks, thicken sauce over high heat, stir in jam, and adjust seasoning. Return cheeks and baste.
Serve with puree and favorite trimmings.

Notes

Check beef tenderness; extend cooking if needed.
Dark chocolate adds richness but can be omitted.
Substitute beef cheeks with chuck or short ribs if unavailable.
Store leftovers separately; refrigerate for 4 days or freeze beef and sauce for 3 months.
Use tart apples like Granny Smith if Bramley is unavailable.