{"id":680,"date":"2022-11-23T11:43:47","date_gmt":"2022-11-23T16:43:47","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/slow-cooked-beef-cheeks-with-port\/"},"modified":"2026-08-28T10:28:15","modified_gmt":"2026-08-28T14:28:15","slug":"slow-cooked-beef-cheeks-with-port","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/slow-cooked-beef-cheeks-with-port\/","title":{"rendered":"Braised beef cheeks with port"},"content":{"rendered":"<h3>\ud83e\udd69 <strong>A butcher told me to try it, and that was that<\/strong><\/h3>\n<p>I loved port. I love beef. A butcher told me one day to put the two together, and I have been making these <strong>braised beef cheeks<\/strong> ever since. Rich, deep, ridiculously good.<\/p>\n<p>Beef cheek is the jaw muscle, the one the animal used every single day of its life. It is packed with collagen, which makes it tough as leather if you cook it fast and buttery if you leave it alone for three hours. No flour on the meat, no tricks. Just time and a lid.<\/p>\n<h3>\ud83c\udf77 <strong>Why port instead of red wine<\/strong><\/h3>\n<p>Port is deeper, sweeter and a lot more flavourful than a regular table red. That is the whole reason this dish tastes the way it does rather than like every other braise you have had.<\/p>\n<p>A cup and a half of port, beef broth, tomato paste, a spoonful of brown sugar, and a 350\u00b0F (180\u00b0C) oven does the work. Nothing needs to be reduced beforehand. This is an oven braise in a Dutch oven, not a slow cooker recipe, and the heavy lid is what keeps everything where it belongs.<\/p>\n<h3>\ud83c\udf7d\ufe0f <strong>The one I make when people come over<\/strong><\/h3>\n<p>I do not buy beef cheeks every week. But when I want to spoil the people I have invited over, this is what comes out of the oven. Serve it on a good mash and watch the table go quiet.<\/p>\n<p>Potatoes and celery root, butter, Parmesan. That is the pairing I stand behind. Creamy polenta works too, and so does a thick slice of bread for the sauce left in the bottom of the pot.<\/p>\n<p>More slow, patient beef in the same family: <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/beef-bourguignon-with-flank-steaks\/\">Beef Bourguignon with flank steaks<\/a>, <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/red-wine-braised-beef-shepherds-pie\/\">Red wine braised beef cottage pie<\/a> and <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/lamb-shanks-braised-with-cherry-beer-and-port\/\">Lamb shanks braised with cherry beer and port<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd69 A butcher told me to try it, and that was that I loved port. I love beef. A butcher told me one day to put the two together, and I have been making these braised beef cheeks ever since. Rich, deep, ridiculously good. Beef cheek is the jaw muscle, &hellip;<\/p>\n","protected":false},"featured_media":8291,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"braised beef cheeks","_yoast_wpseo_title":"Braised beef cheeks recipe with port wine","_yoast_wpseo_metadesc":"Braised beef cheeks, three hours in the oven in port wine, until the meat pulls apart with a fork. 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