Beef cheeks recipe

Everyone who has tried this has loved it.


  • Two tablespoons of olive oil
  • 5 pounds trimmed beef cheeks
  • One large onion diced small
  • One carrot, diced small
  • Four cloves garlic, minced
  • 4 cups beef stock
  • 1 cup red wine
  • 1/3 cup dried porcini mushrooms
  • 2 cubes beef bouillon
  • One teaspoon of dried thyme
  • Two bay leaves


    1. Preheat oven to 275 degrees F (133.5 degrees C).
    2. Over medium heat, heat olive oil in a Dutch oven. Add the beef in batches, and cook for about 4 minutes on each side. Add carrot and onion; cook for about 20 minutes. Add garlic and stir until fragrant (about 2 minutes).
    3. Pour the beef stock and wine into the Dutch oven. Bring to a boil. Add porcini mushrooms, bay leaves, bouillon, thyme, and bouillon cubes. Place a sheet of parchment over the top. Cover the surface with a lid.
    4. Bake in a preheated oven for 5 to 6 hours until the beef is very soft.
    5. Transfer the beef onto a serving plate. Bay leaves can be thrown away. An immersion blender can be used to blend liquids into a smooth sauce. Serve sauce with beef.


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