Braised Beef Cheeks



  • Cheeks:
  • 2.5 lbs. cheeks
  • 2 tbsp flour, seasoned with salt and pepper
  • 2 tbsp. Safflower oil
  • Sauce
  • 5 lbs. chopped Smokey bacon
  • 1/3 cup sliced celery
  • 1/3 cup sliced carrots
  • 1/2 cup diced onion
  • 2 garlic cloves, chopped
  • 2 tbsp tomato paste
  • 1 tsp sweet paprika
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp. Pepper
  • 1 cup red wine
  • 1.2 cup beef stock


  1. Trim the cheeks from all sinew and fat. Dredge in flour and sauté in a Dutch oven in oil, browning on all sides. Remove from pot.
  2. Add bacon to the pot and stir for a couple of minutes until it starts releasing some fat. Add vegetables and lightly brown. add garlic, tomato paste and spices (if you have fresh herbs that’s better; be expansive with the herbs) and stir for 2 minutes.
  3. Return cheeks to the pot, add wine and stock and bring to simmer. Cook for 2 hours.

Additional Notes

If sauce isn’t thick enough remove all solids and boil it down. Alternatively used cornstarch to thicken.