tagAlt.Beef Cheeks with Mashed Potatoes, Greens and Onion Fries

Red Wine-Braised Beef Cheeks with Creamy Celeriac Mash

Slow-braised beef cheeks in robust red wine are paired with silky celeriac mash, uniting richness and brightness for a memorable and comforting main course.
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    • ( Scored 5 on 1 reviews )

Nina:

Aside from the amazing taste of the dish, I can totally get behind the slow cooking aspect, which lets me focus on the other steps in prepping work, a...

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tagAlt.Beef Cheeks with Mashed Potatoes, Greens and Onion Fries

Elevate a humble, budget-friendly cut into a showstopping centerpiece with this unforgettable dish. The transformation of beef cheeks—a cut once favored for its affordability and flavor—into a fork-tender, melt-in-your-mouth meal is a testament to the alchemy of slow cooking. Unlike inherently tender cuts, beef cheeks reward patience and technique, offering a deep, savory complexity after hours of gentle braising.

Mastering the art of turning simple ingredients into culinary masterpieces requires both curiosity and practice. Experimenting with different cuts and introducing lesser-known vegetables, like celeriac (celery root), not only expands your kitchen repertoire but also adds new textures and flavors to your table. Though widely used across European cuisines—especially French and Central European—celeriac’s earthy, nutty notes provide the perfect balance to the rich, silky sauce and succulent meat.

Wine Pairing: How to Match the Right Wine With Braised Beef Cheeks?

Achieving a deep, caramelized crust on your beef cheeks before braising is key. For the braising liquid, any robust, drinkable red wine will suffice—no need to break the bank. The luxurious character of this dish makes it a favorite among wine enthusiasts, ideal as an impressive main course for gatherings.

For the best pairing, choose a full-bodied, aromatic red with ample tannins to cut through the richness and echo the dish’s savory depth. Excellent options from the wine cellar include Ripasso della Valpolicella, Brunello di Montalcino, or a classic Barolo. For a refreshing twist or to complement the dish with a crisp contrast, a chilled Spumante Rosato offers a delightful palate cleanser between bites.

Ingredients

for 4 servings

Wine-braised Beef Cheeks

  • Beef cheeks 4
  • Yellow Onion 1
  • Carrot 1
  • Celery (Stalk) 1
  • Bay leaf as needed
  • Rosemary (Branch) as needed
  • Sage (Leaves) as needed
  • Thyme (Stalk) as needed
  • Seed oil as needed
  • Extra-virgin olive oil as needed
  • Tomato concentrate 1 tea spoon
  • Red wine 0.5 liter

Mashed Celeriac Root

  • Celeraic root 500 grams
  • Whole Milk 1 liter
  • Orange 1
  • Butter 150 grams
  • Salt as needed
  • Thyme (Stalk) 1

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Preparation

for 4 servings

Step

1

Of 3

Brown and Braise the Beef Cheeks

Heat a generous amount of sunflower oil in a heavy-bottomed sauté pan over medium heat. Once shimmering, add the beef cheeks, searing thoroughly on all sides for a deep golden-brown crust. This step is crucial for developing robust flavor.

Roughly chop onion, carrot, and celery. In a large, deep saucepan, heat a layer of extra-virgin olive oil over medium-low heat. Sauté the vegetables with a hearty mix of fresh herbs (such as thyme, rosemary, and bay leaf) until softened and aromatic. Incorporate the browned beef cheeks and add a spoonful of tomato paste. Season generously with salt, then allow everything to cook together briefly so the flavors meld.

Pour in a good splash of red wine, letting it reduce fully to concentrate the sauce. Lower the heat, cover tightly, and braise gently for at least 2 hours or until the beef cheeks are completely tender and yielding. If the braising liquid evaporates too quickly, top up with a bit more wine or warm water as needed.

Step

2

Of 3

Craft the Creamy Celeriac Mash

Peel the celeriac root and cut into small, uniform cubes for even cooking. Place them in a medium saucepan and cover with whole milk.

Bring the mixture to a gentle boil, then reduce heat and simmer for about 30 minutes, or until the celeriac is very tender. Drain thoroughly, discarding the milk, and transfer the celeriac to a powerful blender or food processor.

In a small saucepan, melt butter with strips of orange zest and a few sprigs of fresh thyme. Once the butter is infused and aromatic, strain it to remove the zest and herbs, reserving the clarified, fragrant butter.

Puree the celeriac with the infused butter for 3–4 minutes, until silky-smooth. Season with salt to taste, adjusting the consistency with a splash of warm milk if needed.

Step

3

Of 3

Assemble and Present the Dish

Spoon a generous serving of creamy celeriac mash onto each plate, creating a nest in the center. Carefully place a braised beef cheek on top.

Ladle over a few spoonfuls of the rich, glossy braising sauce, letting it cascade over the meat. Finish with a sprig of fresh thyme for color and fragrance.

Serve immediately while everything is hot, and pair with your chosen wine for a truly memorable meal.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

Nina Wednesday 2nd of September 2020

Slow and steady steals the show

Aside from the amazing taste of the dish, I can totally get behind the slow cooking aspect, which lets me focus on the other steps in prepping work, and lets me even pop out of the kitchen for a bit while the cooking magic is taking place. I adore not having to stand on top of the stove, checking in constantly (although I did check in from time to time to make sure it wasn't drying out in there). Overall, a terrific dish perfect for chilly nights when slow cooked beefy heartiness is most appreciated. I used a lesser expensive bottle of wine to braise with and saved the leftovers for more cooking with wine - a win/win dish that everyone loves and asks for as a pure comfort food.

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