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Meat, Classics and bistro fare

Braised beef cheeks with mashed potatoes

Braised beef cheeks with mashed potatoes is a slow cooked dish for 4 people, ready in 3 hours 30 minutes, medium difficulty, around €4.80 per person. The cheeks braise slowly in the oven in red wine until meltingly tender, served with a creamy butter and milk mash. The key to success is a slow, low temperature cook, never rushed.

Tonight's the big one, beef cheeks braised for hours in red wine, so tender they cut with a spoon.

Braised beef cheeks with mashed potatoes
Total time
3 h 30
Difficulty
Medium
Cost per person
€4.80
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Beef cheek is a cut that asks for patience and rewards it well. Slowly braised in red wine with carrots, onions, and a bouquet garni, it turns so tender it cuts with a spoon, almost melting in your mouth. The reduced, deeply flavored sauce coats the meat the same way it soaks into the mash.

This is a Sunday dish or a weeknight dinner when you have time to let it simmer on its own. It's perfect for having people over without stress, since the oven does most of the work. Mon Chou suggests it for winter evenings when you want something warming and impressive without a complicated prep.

The ingredients

4 people

Butcher

  • Beef cheeks 1.2 kg

Pantry

  • Red wine 50 cl
  • Tomato pasteoften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 3
  • Onions 2
  • Garlic 3 cloves
  • Bouquet garni 1
  • Potatoes 1 kg

Dairy

  • Butter 100 g
  • Milk 15 cl

Allergens Lactose

The step by step recipe

  1. Preheat the oven to 150°C. Brown the beef cheeks on all sides in a Dutch oven with the oil, then set aside. 10 min

    Brown them well without crowding the pan, the color builds the sauce's flavor.

  2. Cook the onions, garlic, and sliced carrots in the pot with the tomato paste. 6 min

    Let the paste brown for a minute, it loses its acidity.

  3. Deglaze with the red wine, return the beef cheeks to the pot, add the bouquet garni, season with salt and pepper, and cover.

    The liquid should almost cover the meat, top up with a little hot water if needed.

  4. Place in the oven and let braise gently until the meat is fork tender. 3 h

    If a piece is still tough, give it another 30 minutes, never raise the heat.

  5. Make the mash with the cooked potatoes, butter, and hot milk, then serve with the beef cheeks and their sauce. 20 min

    Spoon the sauce into a little well in the mash before serving.

Our tips to get it right

  • Ask your butcher for well trimmed beef cheeks with little sinew, so they cook more evenly.
  • Keep an eye on the liquid level throughout cooking, the sauce should never dry out completely.
  • For a smoother mash, pass the potatoes through a food mill instead of a blender, which would make them gluey.

The variations

  • Swap the red wine for beef broth with a splash of balsamic vinegar for an alcohol free version.
  • For a richer mash, add a pinch of grated nutmeg or replace part of the potatoes with celery root.
  • For a quicker meal, use a pressure cooker, the cheeks turn tender in 45 minutes instead of 3 hours.

What to serve it with

  • A glass of full bodied red wine
  • Steamed seasonal vegetables
  • Crusty bread for the sauce

Storage

The beef cheeks and sauce keep for 3 days in the fridge in an airtight container, and freeze well for up to 2 months. Reheat gently over low heat on the stove to avoid drying out the meat, adding a little water if the sauce has thickened.

Questions about this dish

Can you make beef cheeks ahead of time?

Yes, it's actually recommended. The meat and sauce develop more flavor after resting overnight in the fridge, just reheat gently before serving.

Can you substitute beef cheeks with another cut?

Chuck or shin work well too, since they're braising cuts that become tender with long, slow cooking. Avoid leaner cuts, which would turn tough.

How do you know when beef cheeks are fully cooked?

The meat should cut easily with a spoon or fork, without resistance. If it doesn't, keep cooking in 30 minute increments.

Can you freeze this dish after cooking?

Yes, the braised cheeks freeze very well with their sauce, for up to 2 months. However, make the mash fresh when serving rather than freezing it.

How long does it take to make braised beef cheeks in red wine with creamy mashed potatoes?

Count 3 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in braised beef cheeks in red wine with creamy mashed potatoes?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does braised beef cheeks in red wine with creamy mashed potatoes cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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