Slow-Braised Beef Cheeks With Apple and Herbs

These slow-braised beef cheeks become exceptionally tender after several hours of gentle cooking with apple juice, vegetables and herbs.

The sauce reduces into a rich, savory glaze, making this a comforting recipe for a relaxed family meal.

Ingredients for 4 servings

• 1 kg trimmed beef cheeks
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 medium onions, cut into wedges
• 3 carrots, cut into thick pieces
• 2 celery stalks, sliced
• 3 garlic cloves, crushed
• 2 tablespoons tomato paste
• 500 ml unsweetened apple juice
• 300 ml beef stock
• 2 fresh thyme sprigs
• 1 bay leaf
• 1 tablespoon cornstarch
• 2 tablespoons cold water

How to make slow-braised beef cheeks

Brown the meat

Heat the oven to 160°C. Pat the beef cheeks dry, then season with salt and pepper. Heat the olive oil in a heavy ovenproof pot and brown the meat for 3 to 4 minutes per side. Transfer it to a plate.

Build the sauce

Add the onions, carrots and celery to the pot. Cook for 6 minutes, then stir in the garlic and tomato paste for 1 minute. Pour in the apple juice and stock, scraping the base of the pot.

Braise slowly

Return the beef to the pot and add the thyme and bay leaf. Cover and cook in the oven for about 3 hours, turning the cheeks halfway through, until they separate easily with a fork.

Finish the sauce

Remove the meat and herbs. Mix the cornstarch with 2 tablespoons cold water, then stir it into the simmering sauce. Cook for 2 minutes until lightly thickened.

Conclusion

Serve the beef cheeks with mashed potatoes, rice or bread. The gentle braise creates tender meat and a balanced apple-herb sauce without complicated preparation.