Today I am showing you how to braise beef cheeks to perfection. Braising is the best way to transform tough muscle into a fork-tender moist cut. Braising (from the French “braiser”) a combination cooking method using moist and dry heat. Typically the food is seared at a high temperature, and the cooking process is finished […]
Preheat oven to 325°F / 165°C
Heat vegetable oil in an ovenproof large enamelled cast iron casserole over moderately high heat until hot but not smoking.
While oil is heating, pat beef cheeks dry and with salt and pepper, and dredges them in flour. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl.
Pour off fat from the pot, then add a tablespoon butter and cook onion, garlic, and carrots over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the wine, cloves, orange zest, , salt, and pepper.
Return the cheeks (with any juices) to the pot and bring to a , then braise, covered, in the middle of the oven until very tender, about 3 hours.
the potatoes and place them in a pot covered with cold water by an inch. season with a teaspoon of rock salt, and simmer for 20 minutes. Let the potatoes cool and peel them. cut the tomatoes into 1/4 inches (0.6 cm).
Raise oven to 425°F / 220°C.
When the cheeks are tender transfer them with the sauce into a round dish. Cover the top with the sliced potatoes making sure to overlap them.
Melt the remaining butter and brush over the potatoes.
Place the gratin dish in the oven, uncovered, and cook for about 20 minutes or until the potatoes are golden brown.
Serve hot, with a nice Côtes du Rhône.
This recipe connects to Knife Skills & Vegetable Cuts — learn the technique step by step in the video lessons.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. If you'd like to go deeper, Knife Skills & Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
