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Tender Oven Braised Beef Cheeks Recipe with Easy Red Wine Gremolata

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A rich and tender slow-cooked beef cheeks recipe braised in red wine and herbs, topped with a bright and fresh red wine gremolata that adds a zesty contrast.

Ingredients

Scale
  • 2 pounds beef cheeks, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 ½ cups dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 cups beef broth (homemade or low-sodium store-bought)
  • 3–4 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • For the Red Wine Gremolata:
  • 1/3 cup fresh parsley, finely chopped
  • 1 tablespoon lemon zest
  • 1 teaspoon orange zest (optional)
  • 2 teaspoons minced garlic
  • 2 tablespoons red wine (leftover from braising or fresh)
  • Salt to taste

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Pat the beef cheeks dry with paper towels.
  3. Season the beef cheeks generously with salt and black pepper.
  4. Heat olive oil in your Dutch oven over medium-high heat. When shimmering, add the beef cheeks and brown on all sides, about 4-5 minutes per side.
  5. Remove the beef cheeks and set aside. Lower heat to medium, then add the chopped onion, carrots, and celery. Sauté until softened and lightly golden, about 7-8 minutes.
  6. Add minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste deepens in color.
  7. Pour in the red wine. Stir to deglaze the pan, scraping up browned bits from the bottom. Let it simmer for about 5 minutes to reduce slightly.
  8. Return the beef cheeks to the pot. Add beef broth, fresh thyme sprigs, and bay leaves. The liquid should just about cover the meat; add more broth if needed.
  9. Cover the Dutch oven with its lid and transfer to the oven. Braise for 3 to 3 ½ hours, or until the meat is fork-tender and falling apart.
  10. Once cooked, remove beef cheeks and strain the braising liquid into a saucepan. Bring the liquid to a boil and reduce until slightly thickened, about 10 minutes.
  11. Meanwhile, prepare the red wine gremolata: In a small bowl, combine chopped parsley, lemon zest, orange zest, minced garlic, red wine, and a pinch of salt. Mix well and let it sit to marry the flavors.
  12. Serve the tender beef cheeks spooned with the reduced sauce and a generous sprinkle of red wine gremolata on top.

Notes

[‘Keep an eye on the braising liquid during cooking; add broth or water if it evaporates too quickly to keep the meat moist.’, ‘The meat should feel like butter when pierced with a fork; if still tough, cook longer.’, ‘Browning the beef cheeks before braising is essential for deep flavor.’, ‘Let the gremolata sit for at least 10 minutes to meld flavors.’, ‘For a non-alcoholic version, substitute red wine with grape or pomegranate juice.’, ‘Slow cooker method possible but may lack caramelized flavor.’, ‘Leftovers keep well refrigerated for up to 3 days and freeze for up to 2 months.’]

Nutrition

Keywords: beef cheeks, braised beef, red wine gremolata, slow cooked beef, oven braised, tender beef recipe, easy braised beef cheeks

Find it online: https://tempotaste.com/tender-oven-braised-beef-cheeks-recipe-with-easy-red-wine-gremolata/