For slow cooking: the Orange round casserole
The 24cm size, with a 4-liter capacity, is perfect for four servings. This casserole dish is also ideal for soups and braises, and its warm color complements autumn tables.
View the Orange round casserole
Beef cheek braised in red wine: tender meat without marinating
Grandma's Notebook · Sundays Simmering
Meat that yields to the fork, a dark sauce, and carrots soaked in juices: the beef cheek in red wine casserole is one of those dishes meant for sharing that we look forward to when the cold weather returns.
In this version, No marinating required the day before. Tenderness comes from slow, gentle cooking. The preparation remains simple: brown the meat, make the sauce, then let time do its work. Here are the quantities for four people and the signs that indicate when the cheek is truly ready.
Allow approximately 20 minutes for preparation, then 3 hours and 30 minutes for cooking: searing, about 3 hours of simmering, and sauce reduction. Some cheeks may require an additional 30 to 60 minutes; a fork is the best guide.
A round casserole dish for four generous servings
For 1 kg of cheek and these vegetables, one round casserole dish, 24 cm and 4 litres is a format to consider. The Orange round casserole by Mamie Cocottes This allows you to cook in several small batches and then gather the ingredients for covered cooking. Always check that the contents remain below the rim and that the lid closes easily.
Cast iron retains heat between uses on the stovetop. Once it reaches a simmer, reduce the heat: a few small bubbles are all it takes. For six to eight people, choose a larger pot and adjust the quantities accordingly; the diameter alone doesn't tell you how much sauce and meat can comfortably simmer.
The ingredients of beef cheek in red wine
Ask the butcher for a trimmed cheek, then cut it into large pieces of about 5 cm. They hold their shape better during the long simmering than small cubes.
Ingredients for 4 people
- 1 kg of trimmed beef cheek
- 300g of carrots
- 1 large onion
- 2 cloves of garlic
- 500 ml of dry red wine
- 300 ml of lightly salted beef broth
- 2 tablespoons of olive oil
- 15 g of flour
- 20g of tomato paste
- 2 sprigs of thyme and 1 bay leaf
- Salt and pepper
Which wine to choose? A dry red wine that you enjoy will do, without needing to open a prestigious bottle. Avoid a very oaky or tannic wine if you want a smoother sauce. Keep some hot water handy to adjust the level during cooking.
How to cook beef cheek in a casserole dish?
1. Prepare the meat and vegetables
Pat the cheek pieces dry. Season lightly with salt and pepper. Peel the carrots and cut them into thick chunks; roughly chop the onion and mince the garlic.
A fairly generous cut helps the carrots keep their shape. If you prefer less mushy vegetables, you can reserve some and add them during the last hour of simmering.
2. Apply color to the cheek in several stages
Pour the oil into the casserole dish and gradually heat over medium heat. Brown the meat in two or three batches, about 3 to 4 minutes per batch, turning the pieces to brown several sides. Transfer to a clean dish as you go.
Don't try to cook the center at this stage. The goal is to develop golden-brown juices, without burning them. If the meat releases a lot of liquid, reduce the number of pieces in each batch.
3. Make the red wine sauce
In the same pot, sauté the onion and carrots for 3 minutes. Add the garlic, then the tomato paste. Stir for 1 minute. Return the meat to the pot, sprinkle with flour, and stir for another minute.
Pour in the red wine and gently scrape up the browned bits from the bottom of the pan with a wooden spatula. Let it simmer for 3 to 5 minutes, then add the stock, thyme, and bay leaf. The liquid should come about two-thirds up the sides of the meat; add a little hot water if necessary, without completely submerging all the pieces.
4. Simmer, covered, at a gentle simmer.
Cover and reduce the heat to the lowest setting necessary to maintain a gentle simmer. Let it cook for about 3 hours. Every 45 to 60 minutes, check the level, gently turn the pieces over, and add a little hot water if the sauce reduces too much.
Towards the end, pierce a piece: the fork should go in easily and the meat should begin to separate effortlessly. If it resists, continue in 30-minute increments. A cheek that's still firm usually needs more time, rather than a higher heat.
5. Adjust the sauce before serving
Remove the thyme and bay leaf. If the sauce is too thin, carefully remove the meat and reduce the liquid uncovered over medium heat for about 10 minutes. Return the meat to the pan to reheat, then taste before adding salt.
Serve with mashed potatoes and a few spoonfuls of sauce. The cheek is delicate when it's thoroughly cooked: use a wide spoon to move it rather than stirring it vigorously.
The key factors that make all the difference during simmering
The time indicated is an estimate for pieces of this size. The age of the animal, the trimming, and the actual cooking temperature will change the result: observe the meat and the sauce, instead of relying solely on the clock.
| What you observe | The right move |
|---|---|
| The cheek remains firm after three hours | Continue simmering gently for 30 minutes, with enough liquid, then test again. Do not increase the heat significantly. |
| The sauce is boiling vigorously | Reduce the heat. On a hob that retains a lot of heat, temporarily move the casserole to a cooler burner. |
| The bottom is starting to dry out | Add a little hot water, mix gently and check that the lid is properly in place. |
| The sauce is too runny | Set the meat aside and reduce the sauce uncovered. Do not add a handful of raw flour directly to the sauce. |
| The sauce seems too salty | Add a little unsalted water and avoid prolonged further reduction. Use a lightly salted stock to start with. |
Baking in the oven is also possible: After preparing the sauce on the stovetop, place the covered casserole dish in a preheated oven at 150°C (300°F) using conventional heat for approximately 3 to 4 hours. Check the liquid level and tenderness occasionally. This cooking time replaces the simmering time on the stovetop; it is not added to it. Check the instructions for your casserole dish and its control knob before using it in the oven.
Mashed potatoes, polenta or vegetables: what to serve with beef cheek?
Mashed potatoes This sauce pairs particularly well with it. A parsnip or celery puree adds another wintery flavor; prepare it during the final part of the simmering process.
A soft polenta This is a great alternative for a weekend meal. You can also choose wide pasta or steamed potatoes, with a green salad for freshness.
Without wine: Replace it with lightly salted stock, adjusting the volume to the level of the meat. You'll get a braised cheek with a different flavor profile. Cooking with wine doesn't guarantee the complete absence of alcohol; for a meal that should be alcohol-free, choose the stock version from the start.
A beef cheek to prepare the day before
This dish is ideal for preparing the day before: the sauce thickens when chilled, then regains its smooth texture when reheated. After cooking, divide the meat and juices among shallow containers and refrigerate at a maximum of 4°C (39°F) within two hours. Do not leave a large, full casserole dish to cool overnight on the stovetop.
Keep refrigerated for up to three days. Reheat with a little water over low heat, covered, until thoroughly heated, then adjust the sauce. To freeze, keep the meat with its juices in portions; consume within two months and thaw in the refrigerator.
Questions we ask ourselves before cooking
Should beef cheek be marinated?
Marinating isn't necessary for this version. Careful searing and slow simmering are all it takes to achieve a melt-in-your-mouth cheek. You can therefore start preparing the dish the same day, allowing time for simmering.
Why is my beef cheek still tough?
It's often undercooked. Check that the sauce is actually simmering, that there's still enough liquid, then continue cooking over low heat. A good indicator is meat that easily yields to a fork.
Can the cheek be replaced with chuck roast?
Yes, to prepare another braised beef dish. Chuck roast doesn't give exactly the same texture, and its cooking time can vary. Keep the pieces large and also rely on the fork test.
What size casserole dish is needed for four people?
A 24cm, 4-litre round casserole dish is suitable for these quantities, with the cooking process done in batches. Check the actual size of the pieces and leave some space under the lid. To double the recipe, use a larger pot.
The casserole dish for meals that we take the time to prepare
If slow-cooked dishes are a frequent feature on your table, first choose the size that corresponds to your usual meals. The 24cm round pot is perfect for this recipe serving four; a set can be added to your kitchen for other types of cooking.
To complete the kitchen: the 7-piece Cyan Blue set
A 24cm round casserole dish, a 30cm stockpot, a saucepan, and four other pieces to handle everything from quick dinners to elaborate weekend recipes. A great option to consider if you want to equip yourself with a variety of cookware in matching colors.
Discover the 7-piece setChoose your size based on the quantities you usually cook. Dimensions, available colors, and availability are indicated on each product page.
