Braised Beef Cheeks

Instructions

1. Season the beef cheeks generously with salt and freshly ground black pepper on all sides.
2. In a large heavy-bottom pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned beef cheeks, searing them for about 3-4 minutes on each side until browned. This step helps to develop a deep flavor, so don’t skip it!
3. Remove the beef cheeks from the pot and set them aside on a plate. Add the chopped onion, carrots, and celery into the same pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. This is called ‘deglazing’ and it helps to enhance the flavor of the broth.
6. Add the beef stock, tomato paste, bay leaves, and fresh thyme to the pot. Stir to combine. Return the beef cheeks to the pot, nestling them into the broth with the vegetables. Ensure the cheeks are mostly submerged.
7. Bring the liquid to a simmer and then reduce the heat to low. Cover the pot and let the beef cheeks braise for about 3 hours. Stir occasionally and check that the liquid covers most of the cheeks. You can add a bit more stock or water if necessary.
8. After 3 hours, check the tenderness of the beef cheeks. They should be very tender and easily pulled apart with a fork. If not, continue to cook, checking every 20 minutes.
9. Once done, stir in the balsamic vinegar and season with more salt and pepper if needed. Remove the bay leaves and thyme sprigs.
10. Serve the braised beef cheeks with creamy mashed potatoes or polenta to soak up all the flavor-packed sauce.