Braised Beef Cheek

Name: Braised Beef Cheek
Prep time: 30 min
Cook time: 280 min
Total time: 310 min
Yield: 4
Ingredients: Beef cheek 2.2 lbs; Extra virgin olive oil to taste; Barolo wine 2.3 glasses; Celery 1 ¾ cup; Carrots 5 oz; Shallot 4.6 oz; Rosemary 1 sprig; Bay leaves 1 leaf; Juniper berries 6; Cloves 3; Marsala wine 0.4 cup; Meat broth 2.1 cups; Fine salt to taste; Potatoes 1.1 lbs; Whole milk ½ cup; Butter 2 tbsp; Fine salt to taste; Nutmeg to taste; Black pepper to taste

it es fr de

Gluten Free

Difficulty: Average
Prep time: 30 min
Cook time: 4 h 40 min
Serving: 4
Cost: High

PRESENTATION

Recipe by
Sebastian Fitarau

Braised beef cheek—it is a classic Northern Italian dish that just brings comfort to the table. I mean, really, it’s from Lombardy and this beef cheek recipe stands out because of its tender texture. Seriously good. Thanks to the slow, careful cooking process, the meat soaks up all those rich flavors. You know, the key here is patience—the longer it cooks, the more succulent and moist it gets. Practically melts in your mouth. Folks in Lombardy love this dish for special occasions, especially Christmas. And the sauce? Just perfect with smooth mashed potatoes or creamy polenta—staples in the region. The velvety sauce and tender beef come together in a way that's just right for a big family meal or a cozy winter evening.

Across the North, you find little twists on this slow-cooked beef cheek. For real. Like in Oltrepò Pavese, cooks often use Buttafuoco wine for extra depth. What really makes this dish special is how the flavors from the red wine, herbs and veggies come together. It’s a rich, hearty sauce. People often say the braised beef cheek is one of the most satisfying meat dishes in Italian home cooking. Not just for its taste, but for the memories. You know, holiday tables, laughter, meals lasting hours. And look, when the beef is cooked low and slow, you get that fall-apart bite everybody goes back for. For sure.

Whether you call it beef cheek stew or red wine braised beef, this dish shows off what Northern Italian comfort food is all about—good ingredients, plenty of time, and sharing something delicious with people you care about. Plus, you can pair it with all sorts of side dishes. Which is great. A favorite across the region, whether at a festive gathering or a quiet family dinner. Pretty simple.

INGREDIENTS

Beef cheek 2.2 lbs (1 kg)

Extra virgin olive oil to taste

Barolo wine 2.3 glasses (350 g)

Celery 1 ¾ cup (180 g)

Carrots 5 oz (140 g)

Shallot 4.6 oz (130 g)

Rosemary 1 sprig

Bay leaves 1 leaf

Juniper berries 6

Cloves 3

Marsala wine 0.4 cup (100 g)

Meat broth 2.1 cups (500 g)

Fine salt to taste

for the mashed potatoes: Potatoes 1.1 lbs (500 g); Whole milk ½ cup (125 g); Butter 2 tbsp (30 g); Fine salt to taste; Nutmeg to taste; Black pepper to taste

Preparation

How to prepare Braised Beef Cheek

To prepare the braised beef cheek, start by carefully cleaning the meat, removing the excess membrane that covers it 1. Heat a cast iron pot and pour a drizzle of oil at the bottom 2, then place the beef cheeks inside 3 and sear them over high heat for 2-3 minutes on each side, until they brown.

Once they are nicely browned, remove them from the pot 4, discard the residual fat and dab the pot with paper towels 5. At this point, pour in 100 g of Barolo 6.

Deglaze the bottom using a wooden spoon 7. Set aside the juices obtained by transferring them into a bowl 8. Now prepare the vegetables: roughly chop the celery, shallots, and carrots 9.

Heat another drizzle of oil in the same pot 10 and add the vegetables 11, letting them stew gently for a few minutes. Add the cloves and juniper berries 12.

Also add the bay leaf and the sprig of rosemary 13, allowing them to release their aroma. At this point, place the meat back into the pot 14 and add the cooking juice you set aside 15.

Pour in the remaining 250 g of Barolo 16, the Marsala 17, and finally the hot beef broth 18.

Season with salt 19, cover with a lid 20, and let it cook over medium-low heat for at least three and a half hours, turning the meat every half hour with tongs 27. In the meantime, prepare the mashed potatoes: boil the potatoes with the skin on 21, it will take about 30-40 minutes.

Once they are cooked, mash them while still hot with a potato masher 22. Season them with a pinch of nutmeg 23, salt, and a grind of pepper 34.

Heat the milk in a saucepan and add it to the potatoes 25, place everything on low heat, stirring with a whisk to get a smooth mixture 25. Add the butter 26 and continue to work the mashed potatoes until they become creamy. When the meat is ready 27, remove it from the pot.

Keep the cheek warm 27. Remove the rosemary, bay leaf, and juniper berries left in the cooking juices 29, then blend everything with an immersion blender until you get a smooth sauce 30.

Let it reduce on the heat for at least 30 minutes, until it becomes thick and velvety 31. Before serving, cut the meat into pieces 32 and place the mashed potatoes on the plate 33.

Place the cheeks on top 34 and finish with plenty of hot sauce 35. Serve the braised beef cheek immediately 36.

Storage

It is recommended to consume the complete dish with the side immediately.

You can separately store the mashed potatoes and the cheek with its cooking juices, in the refrigerator for a couple of days.

You can freeze only the cooked braised beef cheek if you used fresh ingredients.

Tip

To facilitate the removal of the aromatics at the end of cooking, you can collect rosemary, bay leaves, cloves, and juniper berries in a food-safe gauze bag: it will be easier to eliminate them without leaving residues in the sauce.

For the translation of some texts, artificial intelligence tools may have been used.

Braised Beef Cheek

PRESENTATION

INGREDIENTS

How to prepare Braised Beef Cheek

Storage

Tip

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