---
title: Braised beef cheeks
category: Mains
diet:
  - dairy-free
  - gluten-free
tags:
  - meat
servings: 8
prep time: 30 minutes
cook time: 5 hours
difficulty: average
created: 2026-09-25
updated: 2026-09-25
---

= Braised beef cheeks

Prepare @beef cheeks{2%kg} by trimming any excess external fat and silver skin around them.

Season generously with @fine sea salt{} and @black pepper{}(freshly ground).

Drizzle @olive oil{} into a very hot wide casserole and sear the beef cheeks on high heat until deeply browned on all sides.

Remove the beef cheeks from the casserole, drain excess fat, and pat the bottom gently with a paper towel to soak any leftover grease.

Pour @Barolo{200%ml} into the casserole and deglaze, scraping the fond with a spatula or wooden spoon. Transfer the wine and loosened fond into a container and set aside.

Roughly chop @celery{180%g}, @carrots{140%g}, @shallots{130%g}, and @garlic{4%cloves}.

Drizzle some more olive oil into the same casserole, add the chopped vegetables, and cook for a ~{8-10%minutes} on low.

Add @tomato paste{2%Tbsp}, @tamarind paste{2-3%Tbsp}, @orange zest{1%strip}, @coriander seeds{1%tsp}(crushed), @black peppercorns{1%tsp}, @thyme{1%sprig}, and @bay leaves{2}, and cook for another ~{2-3%minutes}.

Add the wine used to deglaze, plus another @Barolo{550%g}, and reduce by half.

Finally return the cheeks to the casserole along with @beef stock{500%g}.

> The meat should be about two-thirds covered.

Cover and slow cook in the oven at 150°C for approximately ~{4%hours}. Give the meat a turn every now and then.

If the meat offers no resistance when skewered, it is ready. Remove it from the casserole, strain the braising liquid and discard the aromatics.

> At this point you may chill the beef cheeks and the sauce separately overnight. Reheat them gently while covered so the cheeks don't become dry and stringy. Otherwise keep them warm while you prepare the sauce.

Reduce the sauce for ~{30%minutes} until thick and glossy. Taste it: you're looking for a deep beefiness first, followed by red wine, and finally a sour tamarind edge. If it's too sweet, drop a tiny amount of tamarind paste to balance the flavour. If it's too sharp, use honey instead.

= Parsley orange hazelnut gremolata

Finely chop @flat-leaf parsley{}, @toasted hazelnuts{}, and @garlic{1%clove}.

Mix with @orange zest{} and just enough @olive oil{} to bind it.

= Pickled shallot

Thinly slice @shallots{} and cover them with a quick pickle of @red wine vinegar{2%parts}, @water{1%part}, @sugar{1%part}, and @fine sea salt{}.

Refrigerate overnight.

Slice the beef cheeks before serving, and pour the jus over them. Serve with crispy roast potatoes, sautéed bitter greens (chard or chicory), and a little of the pickled shallot on the side to cut through the rich flavours. Scatter the gremolata over the beef at the table.