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Home Gestoofde runderwangen met rode wijn en wintergroenten

Christmas Main course Stew Winter Holidays

Beef cheeks are the secret weapon of an unforgettable Christmas dinner: after hours of braising they become meltingly tender and fully absorb the flavors of red wine, thyme and winter vegetables. Put them on in the morning and enjoy an evening main course that almost makes itself. Perfect for the Christmas table where you take the time to enjoy being together. A heavy cast-iron braising pan is the best choice for this: it holds heat evenly and lets the meat simmer gently until it’s perfect.

x_ckl_recipe_markerBraised beef cheeks with red wine and winter vegetables Tender beef cheeks slowly braised in red wine with winter vegetables. This is the Christmas dinner everyone remembers. How to make braised beef cheeks for the Christmas dinner? Main course French 4 servings 20 min 3.5 hours 10 min 4 hours 20 min

Take the beef cheeks out of the fridge 30 minutes before cooking. Pat them dry with kitchen paper and season generously with salt and pepper.
Heat the braising pan over medium-high heat with a splash of oil. Sear the beef cheeks for 2 to 3 minutes per side until golden brown. Remove the meat from the pan and set aside.
Add the butter to the same pan. Sauté the onion, garlic, carrot and celery over medium heat for 5 minutes until softened and lightly colored.
Stir in the tomato paste and cook for 2 minutes. Deglaze with the red wine and let it reduce for 3 minutes.
Add the beef stock, bay leaves, thyme and cloves. Return the beef cheeks to the pan. The meat should be just submerged in the liquid — add extra stock if needed.
Cover the pan with a lid and place it in an oven at 160°C (320°F) (conventional heat). Braise the cheeks for 3 to 3.5 hours until the meat is meltingly tender and falls apart with light pressure.
Carefully remove the cheeks from the pan. Remove the bay leaves, thyme sprigs and cloves. Boil the braising liquid over high heat for 10 minutes until it reduces to a rich sauce.
Taste the sauce and adjust seasoning with salt, pepper and, if desired, a small splash of balsamic vinegar for depth. Return the cheeks to the sauce and warm through for 5 minutes.
Serve the beef cheeks with creamy mashed potatoes or polenta, spoon a little sauce over and garnish with some fresh flat-leaf parsley.

Christmas Main course Stew Winter Holidays 4 beef cheeks (about 250 g each) Salt and freshly ground pepper 2 tbsp olive oil 1 tbsp unsalted butter 2 onions, roughly chopped 4 garlic cloves, crushed 2 carrots, diced 3 stalks celery, chopped 2 tbsp tomato paste 375 ml full-bodied red wine (e.g., Bordeaux or Merlot) 500 ml beef stock 3 bay leaves 4 sprigs fresh thyme 3 whole cloves 1 tsp balsamic vinegar Fresh flat-leaf parsley, for garnish Cast-iron braising pan with lid Sharp knife Cutting board Wooden spoon Kitchen paper Spoon Cast iron Casserole cast-iron-casserole Chopping Board chopping-board Christmas christmas Knives knives Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cookinglife Frying Pan HexaCook Hybrid Pan ø 20 cm - NON STICK - suitable for all heat sources - ceramic non-stick coating Cookinglife Koekenpan Blackwell Knife Set (Chef's knife + vegetable knife + office knive) ) - Japanese style - 67 layers damask steel - VG10 - 3 piece Blackwell Messenset Roasted duck breast with orange glaze and Christmas vegetables foodies-geroosterde-eendenborst-met-sinaasappel-glaze-en-kerstgroenten Christmas beef rollade with red wine and herbs foodies-kerst-runder-rollade-met-rode-wijn-en-kruiden Christmas turkey with herb butter and roasted vegetables foodies-kerstkalkoen-met-kruidentboter-en-geroosterde-groenten Wildragout met rode wijn en wintergroenten foodies-wildragout-met-rode-wijn-en-wintergroenten

Recipe

Braised beef cheeks with red wine and winter vegetables

Tender beef cheeks slowly braised in red wine with winter vegetables. This is the Christmas dinner everyone remembers.

Course	Main course
Kitchen	French
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	3.5 hours
Stiffen up min.	10 min
Total	4 hours 20 min

Equipment

Cast-iron braising pan with lid
Sharp knife
Cutting board
Wooden spoon
Kitchen paper
Spoon

Ingredients

4 beef cheeks (about 250 g each)
Salt and freshly ground pepper
2 tbsp olive oil
1 tbsp unsalted butter
2 onions, roughly chopped
4 garlic cloves, crushed
2 carrots, diced
3 stalks celery, chopped
2 tbsp tomato paste
375 ml full-bodied red wine (e.g., Bordeaux or Merlot)
500 ml beef stock
3 bay leaves
4 sprigs fresh thyme
3 whole cloves
1 tsp balsamic vinegar
Fresh flat-leaf parsley, for garnish

How to make braised beef cheeks for the Christmas dinner?

Take the beef cheeks out of the fridge 30 minutes before cooking. Pat them dry with kitchen paper and season generously with salt and pepper.
Heat the braising pan over medium-high heat with a splash of oil. Sear the beef cheeks for 2 to 3 minutes per side until golden brown. Remove the meat from the pan and set aside.
Add the butter to the same pan. Sauté the onion, garlic, carrot and celery over medium heat for 5 minutes until softened and lightly colored.
Stir in the tomato paste and cook for 2 minutes. Deglaze with the red wine and let it reduce for 3 minutes.
Add the beef stock, bay leaves, thyme and cloves. Return the beef cheeks to the pan. The meat should be just submerged in the liquid — add extra stock if needed.
Cover the pan with a lid and place it in an oven at 160°C (320°F) (conventional heat). Braise the cheeks for 3 to 3.5 hours until the meat is meltingly tender and falls apart with light pressure.
Carefully remove the cheeks from the pan. Remove the bay leaves, thyme sprigs and cloves. Boil the braising liquid over high heat for 10 minutes until it reduces to a rich sauce.
Taste the sauce and adjust seasoning with salt, pepper and, if desired, a small splash of balsamic vinegar for depth. Return the cheeks to the sauce and warm through for 5 minutes.
Serve the beef cheeks with creamy mashed potatoes or polenta, spoon a little sauce over and garnish with some fresh flat-leaf parsley.

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A good braising pan is not a luxury for this dish but an absolute necessity. Enameled cast iron holds heat evenly so the meat really cooks slowly without ever drying out. You invest once in quality and enjoy cooking with it for years. Exactly how a Christmas dinner should be: no fuss, just a result to savor.

Complete the table with beautiful Christmas decorations and festive tableware so this dinner becomes a visual moment to remember as well. Food always tastes better when the atmosphere is right. Check out Cookinglife’s Christmas collection and make it a real celebration.