Restaurant Recipe: Braised Beef Cheeks


Joan’s in the Park, located in St. Paul, Minnestoa. It was named one of the top 100 restaurants in the United States for 2015 by Open Table.  One of the flavorful dishes served at Joan’s is the braised beef cheeks.  Slow braised in wine, these beef cheeks come out very tender.

10lb Beef cheek cleaned and trimmed
1 cup chopped onion


Photo credit: LA Times

1 cup chopped celery
1 cup chopped carrot
1 cup red wine
½ cup port wine
¼ cup dark brown sugar
3 bay leaves
1 tsp whole black peppercorns
¾ tbl kosher salt
1 cup stock
Salt and pepper as needed

Salt and pepper the beef cheeks and brown them on high heat in a large sauté pan in batches.  As they finish browning, add them to a medium stock pot.

Using the same large sauté pan add the red wine and deglaze the pan. Add the port and brown sugar and cook for about 10 minutes.

Meanwhile, add the onion, celery, carrots, bay leaves, peppercorns, kosher salt, and stock to the stockpot with the browned beef cheeks.  Once the wine mixture reduces add it to the stockpot. Add just enough water to cover all the ingredients and cook on high heat until it just reaches a boil.

Turn the heat to low, cover and cook at a simmer for 2 ½ hours until tender

Recipe and Image Source: LA Times

About the author

Malika Bowling

Malika is the author of several books including Culinary Atlanta: Guide to the Best Restaurants, Markets, Breweries and More! and the founder of Roamilicious. She is also a Digital Marketing and Social Media Consultant. Follow us @Roamilicious on Facebook, Twitter, Instagram, and Pinterest for the content not shared on the blog. And don't forget to subscribe to our newsletter (subscribe box below) and never miss a contest, giveaway or the latest must visit restaurant!