Braised Cheeks
Indulge in the rich flavors of tender braised cheeks simmered in a luscious red wine sauce, creating a comforting meal that's sure to impress. This dish showcases the magic of slow cooking, allowing the meat to absorb all the savory goodness from aromatic herbs and robust spices. Perfect for a cozy dinner, this recipe will have everyone asking for seconds!
Prep
15
min
Cook
90
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- patata (2.21 lbs)
🥛Dairy & Eggs(2)
- mantequilla (14 g)
- leche (240 ml)
🍯Sauces & Condiments(1)
- vino tinto
📦Other(2)
- carrilleras (2.21 lbs)
- verduras
Nutrition (per serving)
Calories
823
Protein
44g
Carbs
46g
Fat
42g
👨🍳 Instructions
- 1
Season the cheeks and heat the pan to medium-high.
- 2
Sear the cheeks for two minutes on each side.
- 3
Remove the cheeks and lower the heat to medium.
- 4
Add chopped vegetables to the pan and sauté until toasted.
- 5
Deglaze the pan with red wine and add the cheeks back in.
- 6
Cover with water or broth and simmer for about an hour and a half.
- 7
Meanwhile, prepare mashed potatoes by passing boiled potatoes through a ricer, mixing with melted butter and a little milk.
- 8
Once the cheeks are tender, strain the sauce and reduce it with a knob of butter.
- 9
Serve the cheeks over the mashed potatoes with the sauce.
💡 Pro Tips
- ✓Pat the cheeks completely dry with paper towels before searing; surface moisture prevents the Maillard reaction and creates steam that stops browning, reducing crust development by up to 60%.technique60% crust reduction when wet
- ✓Sear at 375-400°F (medium-high heat) for exactly 2 minutes per side to develop a flavorful crust without cooking the interior; cheek meat contains collagen that requires 90+ minutes of moist heat to fully hydrolyze into gelatin.timing375-400°F | 2 minutes per side | 90+ minutes braising
- ✓After deglazing, add broth to cover cheeks by only 1 inch rather than fully submerging; exposed meat on top dries slightly and concentrates flavor through Maillard browning during the braise, while submerged areas stay tender.technique1 inch above cheeks
- ✓Use a 3:1 butter-to-milk ratio (75g butter to 25ml milk) when finishing mashed potatoes; this creates an emulsion where fat globules suspend in the milk, yielding creaminess without excess liquid that dilutes starch structure.ingredient3:1 butter-to-milk ratio
- ✓Reduce the braising sauce at a rolling boil for 8-12 minutes after straining to achieve a syrupy consistency (nappe consistency: coats the back of a spoon); this concentrates umami compounds and gelatinized collagen, thickening without starch.timing8-12 minutes at rolling boil
Share this recipe
Prep
15
min
Cook
90
min
Serves
4
people
Level
intermediate
Share this recipe
Braised Cheeks
Indulge in the rich flavors of tender braised cheeks simmered in a luscious red wine sauce, creating a comforting meal that's sure to impress. This dish showcases the magic of slow cooking, allowing the meat to absorb all the savory goodness from aromatic herbs and robust spices. Perfect for a cozy dinner, this recipe will have everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- patata (2.21 lbs)
🥛Dairy & Eggs(2)
- mantequilla (14 g)
- leche (240 ml)
🍯Sauces & Condiments(1)
- vino tinto
📦Other(2)
- carrilleras (2.21 lbs)
- verduras
Nutrition (per serving)
Calories
823
Protein
44g
Carbs
46g
Fat
42g
👨🍳 Instructions
- 1
Season the cheeks and heat the pan to medium-high.
- 2
Sear the cheeks for two minutes on each side.
- 3
Remove the cheeks and lower the heat to medium.
- 4
Add chopped vegetables to the pan and sauté until toasted.
- 5
Deglaze the pan with red wine and add the cheeks back in.
- 6
Cover with water or broth and simmer for about an hour and a half.
- 7
Meanwhile, prepare mashed potatoes by passing boiled potatoes through a ricer, mixing with melted butter and a little milk.
- 8
Once the cheeks are tender, strain the sauce and reduce it with a knob of butter.
- 9
Serve the cheeks over the mashed potatoes with the sauce.
💡 Pro Tips
- ✓Pat the cheeks completely dry with paper towels before searing; surface moisture prevents the Maillard reaction and creates steam that stops browning, reducing crust development by up to 60%.technique60% crust reduction when wet
- ✓Sear at 375-400°F (medium-high heat) for exactly 2 minutes per side to develop a flavorful crust without cooking the interior; cheek meat contains collagen that requires 90+ minutes of moist heat to fully hydrolyze into gelatin.timing375-400°F | 2 minutes per side | 90+ minutes braising
- ✓After deglazing, add broth to cover cheeks by only 1 inch rather than fully submerging; exposed meat on top dries slightly and concentrates flavor through Maillard browning during the braise, while submerged areas stay tender.technique1 inch above cheeks
- ✓Use a 3:1 butter-to-milk ratio (75g butter to 25ml milk) when finishing mashed potatoes; this creates an emulsion where fat globules suspend in the milk, yielding creaminess without excess liquid that dilutes starch structure.ingredient3:1 butter-to-milk ratio
- ✓Reduce the braising sauce at a rolling boil for 8-12 minutes after straining to achieve a syrupy consistency (nappe consistency: coats the back of a spoon); this concentrates umami compounds and gelatinized collagen, thickening without starch.timing8-12 minutes at rolling boil