Dinner

Braised Beef Cheek with Red Wine, Mushroom & Pearl Onion Ragù

Name: Braised Beef Cheek with Red Wine, Mushroom & Pearl Onion Ragù
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 2 servings
Ingredients: 2 beef cheeks (about 10 oz each, trimmed of excess fat); sea salt and cracked black pepper to taste; 2 tablespoons neutral oil; 1 medium carrot, cut into 1-inch pieces; 1 celery stalk, cut into 1-inch pieces; 1 medium onion, quartered; 6 oz cremini mushrooms, halved; 12 pearl onions, peeled; 2 garlic cloves, minced; 1 tablespoon tomato paste; 1 cup full-bodied red wine (Pinot Noir or Rhône blend); 1 cup beef stock; 2 bay leaves; 3 fresh thyme sprigs; 1 tablespoon unsalted butter (to finish); 2 teaspoons cornstarch mixed with 1 tablespoon cold water (beurre manié, if needed)

Thick beef cheeks braised low and slow in red wine with pearl onions, mushrooms, and a mirepoix base until they collapse into tender surrender. The braising liquid reduces to a velvety sauce with deep, winey notes. Creamy mashed potato or soft egg noodles provide the traditional vessel for this wine-dark, intensely flavored sauce.

439cal per serving 8gprotein 38gcarbs 20gfat 20min prep 120min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this