Go Back

Zinfandel Braised Beef Cheek

A classic fall dish, this Zinfandel Braised Beef Cheek recipe offers tender meat simmered in a rich sauce, perfect for cozy evenings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 1600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb beef cheeks Select high-quality, well-marbled beef cheeks.
  • 2 cups Zinfandel wine A bold red wine adds depth to the dish.
  • 2 cups beef broth For a lighter version, vegetable broth can be used.
  • 1 medium onion (diced)
  • 2 medium carrots (diced) Can be substituted with parsnips or sweet potatoes.
  • 3 cloves garlic (minced)
  • 2 tbsp tomato paste Can substitute with crushed tomatoes for a different flavor.
  • to taste fresh thyme Replace with rosemary for a different herb profile.
  • as needed mashed potatoes Consider cauliflower mash for a lower-carb option.

Method
 

Preparation
  1. Season the beef cheeks generously with salt and pepper.
  2. Heat a Dutch oven over medium-high heat and add a drizzle of oil.
  3. Sear the beef cheeks until browned on all sides, about 8 minutes.
  4. Remove the beef and set it aside.
Cooking
  1. In the same pot, add diced onions and carrots, sauté for about 5 minutes.
  2. Add minced garlic and tomato paste, cooking for an additional minute.
  3. Pour in the Zinfandel wine and beef broth, and return the beef cheeks.
  4. Sprinkle in fresh thyme and bring to a gentle simmer.
  5. Cover and braise in a preheated oven at 325°F for 3 to 3.5 hours until fork-tender.
Serving
  1. Serve the beef cheeks over fluffy mashed potatoes, drizzling with the rich sauce.

Notes

This dish makes great leftovers, as flavors deepen overnight. Store in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of broth to prevent drying out.