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The main dish, Chic bistro

Braised beef cheeks in red wine with homemade mashed potatoes

Braised beef cheeks in red wine with homemade mashed potatoes is a slow braised main for 6, rated easy, at €5.50 per person. It takes 40 minutes of active work and is fully cooked the day before, leaving the day itself free for guests. The key is the long, gentle braise that turns the cheek's collagen into a naturally glossy sauce.

Beef cheeks braised for hours in red wine, so tender you cut them with a spoon, served over buttery mashed potatoes.

Braised beef cheeks in red wine with homemade mashed potatoes
For
6 people
Work
40 min
Total time
4 h 20
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€5.50
Calories per person
880 kcalcalculated by Kiloach, your weight coach

Beef cheek rarely makes it onto a dinner party menu, which is a shame. Braised slowly in red wine with carrots, onions, and a bouquet garni, it turns so tender you can cut it with a spoon. The rich, glossy sauce soaks into a simple buttery mash that needs nothing more.

This is a fall and winter dish, the kind you serve for a Sunday family lunch or a slightly dressed up dinner with friends. It fits a classic menu, with a light starter before and a simple dessert after, since the main course carries the meal on its own.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 3 h 20
  2. The same day 1 step
  3. Before the guests arrive 2 steps, 55 min
  4. When it's time to serve 1 step

The day before, sear the cheeks, build the braising base, and let it braise for three hours and twenty minutes, then let it cool in the pot. The morning of, skim off the fat and strain the sauce if you want it smooth. Right before guests arrive, make the mash and gently reheat the cheeks in their sauce. At serving time, plate the mash, place the meat on top, and spoon over the glossy sauce.

The ingredients

6 people

Butcher

  • Beef cheeks 1.8 kg

Pantry

  • Red wine 75 cl
  • Flouroften in the pantry 2 tbsp
  • Tomato pasteoften in the pantry 1 tbsp
  • Beef stock 40 cl
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 3
  • Onions 2
  • Garlic 4 cloves
  • Bouquet garni 1
  • Potatoes for mashing 1.5 kg

Dairy

  • Butter 120 g
  • Milk 30 cl

Allergens Gluten, Lactose, Celery

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Sear the beef cheeks in hot oil until well browned on all sides, then set them aside.

    A good sear at this stage gives the sauce all its depth.

  2. Cook the onions, carrots, and garlic, add the tomato paste and flour, pour in the wine and stock, then return the cheeks to the pot with the bouquet garni.

    Let the wine boil alone for five minutes to soften its acidity.

  3. Cover and braise at 150 degrees until the meat cuts easily with a spoon. 3 h 20

    Turn the cheeks halfway through cooking so the sauce soaks in evenly.

The same dayDuring the day, whenever you get a moment.

  1. Let it cool, skim the fat off the surface, and strain the sauce if you want it smooth.

    Reduce the sauce a bit more if it isn't clingy enough.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cook the peeled potatoes in salted water, mash them while hot, then stir in the butter followed by the hot milk. 30 min

    Overworked mash turns gluey, whisk just enough to smooth it out.

  2. Reheat the cheeks in their sauce over very low heat, covered. 25 min

    Let them warm up gently, they shouldn't come to a boil.

When it's time to serveThe final touches, right in front of your guests.

  1. Plate the mash, place a cheek on top, and spoon over the glossy sauce.

    A few drops of balsamic vinegar in the sauce right before serving wake everything up.

Our tips to get it right

  • Ask your butcher for well trimmed beef cheeks, with the thick membrane removed, so you don't have to deal with it at home.
  • Hold off on salting the sauce early, the stock and tomato paste already bring salt, taste at the end before adjusting.
  • Use a pot with a tight fitting lid so the steam stays inside and the meat doesn't dry out over the four hour braise.

The variations

  • Swap the red wine for a dry white wine for a lighter, less tannic sauce, the cooking time stays the same.
  • For a meatless version, replace the cheeks with whole button mushrooms and braised baby carrots in the same sauce, cutting the cooking time down to one hour.
  • For kids, serve the mash alone with a little sauce and some shredded meat, skipping the whole piece presentation.

What to serve it with

  • A simple green salad to start
  • A glass of the same red wine used in cooking
  • An apple tart for dessert

Storage

The braised cheeks keep for three days in the refrigerator in a sealed container, and freeze well in their sauce for up to two months. Always reheat gently, covered, over low heat so the meat doesn't dry out. The mash doesn't keep as well and tastes best made right before serving.

Questions about this recipe

Can you use a different cut instead of beef cheek?

Chuck or shin both work well for a long braise, with a slightly less tender result. Keep the same cooking time, the final texture stays close.

Do you have to strain the sauce?

No, it's a matter of preference. An unstrained sauce keeps bits of softened vegetables that add character, while straining gives you a smoother, more polished sauce.

How do you know when the meat is done?

The cheek is ready when it cuts easily with a spoon, without resistance. If it's still firm after three hours, keep braising in twenty minute increments.

Can this recipe be scaled up for more than 6 people?

Yes, it doubles easily if you have a large enough pot or split the braise across two dishes. Keep the same braising time, only the amount of meat changes.

Can a braised beef cheek in red wine with homemade mashed potatoes be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a braised beef cheek in red wine with homemade mashed potatoes?

Allow 4 h 20 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a braised beef cheek in red wine with homemade mashed potatoes?

About 880 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a braised beef cheek in red wine with homemade mashed potatoes cost?

About €5.50 per person, that's €33.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Remember to ask your guests about their allergies before putting your menu together.

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