Braised Beef Cheeks

1 Reviews
100% would make this recipe again

Beef cheek is a muscle derived from the lower jaw of beef, a firm meat, rich in connective tissue, which becomes very tender after prolonged cooking.

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Preparation : 15 min Cooking : 3 h
320 calories/serving


2 tbsp olive oil 30 mL
1 kg beef, cheeks
1/2 onions 100 g
1/2 carrots 50 g
1/2 stalk celery 35 g
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
2 tsp herbes de Provence 2 g
2 cups red wine 500 mL
1/2 cup beef broth, if necessary [optional] 125 mL

Before you start

A casserole dish with a tight-fitting lid is necessary for this recipe.


  1. Heat the oil in an cast iron casserole dish (preferably). Brown the meat well on all sides. When it is golden brown, add the roughly chopped vegetables. Sauté them evenly. Season with salt and pepper then add the herbs.
  2. Pour in the wine, bring to a boil, then lower the heat and cover.
  3. Cooking time is approximately 3 hours, depending on the size of the cheek, until it is tender. The liquid should cover the meat well. If necessary, add a little broth.
  4. Serve the meat with its juice and the vegetables. If desired, you can pass the vegetables in a blender to obtain a sauce with which to coat the meat.


This dish can be prepared a few days in advance and brought to a simmer before serving.

Nutrition Facts Table

per 1 serving (140 g)


% Daily Value




17 g

27 %

Saturated 6.2 g
+ Trans 0.5 g

33 %


100 mg


80 mg

3 %


3 g

1 %


1 g

2 %


1 g

Net Carbs

2 g


37 g

Vitamin A

10 %

Vitamin C

3 %


2 %


27 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Niacin, Selenium, Vitamin B12, Zinc
Good source of  :
Phosphorus, Potassium, Vitamin B2, Vitamin D
Source of  :
Copper, Folacin, Magnesium, Pantothenic Acid, Vitamin A, Vitamin B6, Vitamin E, Vitamin K
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 4 ½
Fats 3 ½

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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