From Richard Fuchs

Fuchs's Braised Beef Cheek

Fuchs’s Braised Beef Cheek

Ingredients   4 portions

2.25 lb Beef cheek, cleaned and ready to cook

2 oz   fresh Butter

2/3 c Olive oil

5 oz  Carrots

3.5 oz  Celeriac

3.5 oz  Celery

3.5 oz  Onion

2 Garlic cloves

3 Bay leaves

Fresh rosemary

Flour “00”

13 oz  Barbera wine

Salt & black pepper

50 oz Veal or beef stock


Season the beef cheek, dust it with a little bit of flour, then roast both sides in a pan. Then take the cheeks out for a while from the pan. Roast all vegetables with olive oil and fresh butter. Add the wine and let the alcohol evaporate. Pour over enough veal or beef stock, add bay leaves, fresh rosemary and cook for a few minutes together, then add the beef cheeks.

Cover it and braise for 3-4 hours in the oven at 225°F. When meat is cooked, remove the beef cheek from the sauce. Blend the sauce and pass through the fine sauce strainer.


  1. Serve the beef cheek with soft polenta, or with mashed potato, sautéed spinach or seasonal vegetables.
%d bloggers like this: