Slow cooked beef cheeks with port
- Preparation 25 min
- Cooking 4 h
- Servings 4
- Freezing Absolutely
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Recipe for Beef Cheeks Braised in Port: Melt-in-Your-Mouth Goodness and a Sauce Worth Drinking by the Liter
If you’re the kind of person who loves slow cooker beef tips that fall apart with a fork, a sauce that clings to every bite like an overly affectionate girlfriend, and aromas that take over the house for hours… then my friend, this recipe for beef cheeks is for you.
We’re talking slow cooker beef chuck bathed in port wine and beef broth, with a crew of vegetables working behind the scenes to balance out the richness. A bit of brown sugar for caramelization, thyme and bay leaves for aroma, and we let the whole thing cook low and slow for three hours—just enough time for it to get as tender as a love confession after three bottles of wine.
And because a braised dish without a side is like roast beef slow cooking without patience, we’re serving this beauty over a creamy mash of potatoes and celery root. Butter, Parmesan, a little splash of cream for texture… This isn’t diet food, my friend, this is about indulgence done right. And if grandma were still around, she’d tell you this slow cooker beef stew has it all: rich flavor, melt-in-your-mouth texture, and a sauce so good you’ll be licking the plate.
The result? Beef so tender it practically melts, a sauce that tastes like magic, and a dish so good you’ll want to make extra just to have leftovers. Take a deep breath, pour yourself a glass of port, and loosen that belt—this is gonna be legendary. 🍷🔥
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✅ Tips & Tricks for the Ultimate Recipe for Beef Cheeks!
🔥 Slow Cooking Perfection
- Low and slow is the key! Whether you’re making slow cooker beef tips or roast beef slow cooking, the trick is patience. Let it braise for 3 to 4 hours at 300°F for beef that practically melts on your fork.
- Want to go the easy route? Turn this into a slow cooker beef chuck recipe by cooking it on low for 8 hours or high for 5-6 hours. Same incredible tenderness, no effort required.
🥩 Best Cut for the Job
- Beef cheeks are king, but if you can’t find them, short ribs, chuck roast, or brisket work well too. These cuts love slow cooking and will deliver that same rich, fall-apart texture.
- If using slow cooker beef stew meat (pre-cut chunks), extend the cooking time slightly to make sure they break down completely.
🍷 Boosting the Flavor
- Let the port wine reduce for a few minutes before adding the beef back in. This concentrates the flavors and gives the sauce that deep, caramelized magic.
- No port? Swap it for a bold red wine plus a touch of maple syrup or honey for sweetness.
🥔 The Creamiest Mash
- Adding celery root to the mashed potatoes gives an earthy, slightly sweet touch that pairs perfectly with the rich beef sauce.
- For an extra luxurious finish, mix in a little truffle oil or roasted garlic. Trust me, it’s next level.
🎯 Make-Ahead & Storage
- Like any slow cooker beef chuck or braised dish, this gets even better the next day! Make it ahead, let the flavors deepen overnight, and reheat gently.
- Freeze leftovers (with sauce!) in an airtight container for up to 3 months. Slow reheat on the stovetop or low in the oven for best results.
🍷 Best Wine Pairing
- A Châteauneuf-du-Pape or Bordeaux stands up to the richness like a champ.
- More of a beer lover? Go for a Belgian dubbel or a rich stout to complement the caramelized flavors.
Now you’ve got everything you need to nail this recipe for beef cheeks like a pro. Fire up that slow cooker or Dutch oven, grab a bottle of wine, and get ready for a feast that’s pure comfort on a plate! 🍷🔥
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Slow cooked beef cheeks with port
- 4 beef cheeks, about 250 g each
- Olive oil
- 1 carrot halved lengthwise, thinly sliced
- 1 celery stalk, thinly sliced
- 2 large garlic cloves, finely chopped
- 1 small red onion, finely chopped
- 1 1/2 cup port wine
- About 3 cups beef broth
- 1/4 cup tomato paste
- 2 tablespoons brown sugar
- 1/2 teaspoon dried thyme
- 2 bay leaves
- Juice of 1 lime
Potatoe and celeriac puree
- 3 large yellow potatoes, peeled and diced
- 1 celeriac, peeled and diced
- 1/4 cup butter
- 1 cup grated Parmesan
- 15% country cream
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Preparation
- Preheat the oven to 350°F.
- In a large saucepan over medium heat, pour a good dash of olive oil and brown the meat on all sides, about 12 minutes in total. Salt and pepper generously. Add oil as needed. Remove the meat and set aside on a plate.
- Reduce the heat to medium low and add the carrot, celery and garlic and add some olive oil. Cook 3 to 4 minutes, stirring.
- Add the red onion, a good drizzle of olive oil and mix. Caramelize for 12 minutes, stirring occasionally.
- Deglaze with the door and scrape the bottom well to get all the flavours.
- Add the beef cheeks, the rest of the ingredients, salt and pepper generously and mix. Note that there should be enough liquid to cover the meat 3/4, add a little beef broth if necessary.
- Cover, bring to a boil and put in the oven. Cook for 3 hours, basting the meat occasionally.
- Meanwhile, prepare the purée. In a saucepan filled with salted boiling water, cook the potatoes and celeriac for about 25 minutes or until the vegetables are very well cooked.
- Pour into a colander, drain very well and using a potato masher, mash the vegetables then return to the saucepan over medium heat. Add the butter and parmesan and melt while stirring. Add a little cream until you get the desired texture.
- Put a little mashed potatoes on the plates, place the meat on top and drizzle with the sauce that is in the bottom of the casserole dish!
Oh, absolutely! Just toss everything into the slow cooker and let it go for 8 hours on low or 5-6 hours on high. The result? Meat that falls apart effortlessly and a sauce so rich and flavorful, you’ll want to drink it straight from the pot.
Yes, but honestly, port is what gives the sauce its deep, slightly sweet richness. If you need a substitute, go for a full-bodied red wine and add a touch of honey or maple syrup to make up for the missing sweetness.
- Let it reduce uncovered over medium heat for a few minutes after cooking.
- Stir in a small spoonful of cornstarch mixed with cold water and let it simmer until it thickens to perfection.
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