Braised Beef Cheeks in Port & Sherry Recipe

Name: Braised Beef Cheeks in Port & Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 grams Beef Cheeks; 60 milliliters Olive Oil; 2 whole Carrots, Roughly Chopped; 1 head Garlic, Halved (Slice The Head Down The Middle So You Have Two Halves); 1 whole Brown Onion, Sliced; 175 milliliters Good Quality Cooking Sherry; 75 milliliters Good Quality Port (Colheita); 250 milliliters Good Quality Red Wine; 2 whole Bay Leaves; 2 Tablespoons Thyme Leaves (fresh); 1 Tablespoon Rosemary, Chopped; 1/2 teaspoons Fine Sea Salt; 250 milliliters Water; 1 teaspoon Salt And Pepper, to taste

Servings: persons

600 grams Beef Cheeks
60 milliliters Olive Oil
2 whole Carrots, Roughly Chopped
1 head Garlic, Halved (Slice The Head Down The Middle So You Have Two Halves)
1 whole Brown Onion, Sliced
175 milliliters Good Quality Cooking Sherry
75 milliliters Good Quality Port (Colheita)
250 milliliters Good Quality Red Wine
2 whole Bay Leaves
2 Tablespoons Thyme Leaves (fresh)
1 Tablespoon Rosemary, Chopped
1/2 teaspoons Fine Sea Salt
250 milliliters Water
1 teaspoon Salt And Pepper, to taste

1
Trim the beef cheeks to neaten them up and remove any sinew and silver skin.
2
You can also ask your butcher to do this.
3
Season well with salt and pepper.
4
Heat half of the olive oil in a large heavy-based pot over high heat.
5
Brown the beef cheeks for 2 minutes on each side, or until golden, then remove them from the pan.
6
Add the remaining olive oil, then add the carrot, garlic (i just sliced a head of garlic down the middle) and onion and saute over high heat for 12-15 minutes, or until well browned.
7
Stir in the sherry, port, wine, bay leaves, thyme, rosemary, sea salt and water.
8
Reduce the heat as low as possible, add the beef cheeks, then cover and cook for 3-4 hours, or until the cheeks are beginning to fall apart.
9
The sauce from the beef cheeks should by now be reduced and glaze-like.
10
If it needs further reducing, remove the cheeks from the pan, cover with foil to keep them warm and simmer the sauce over high heat until nicely reduced.
11
Take out the two halves of garlic, and push some of the garlic bulbs into the sauce.
12
Strain the sauce through a fine sieve and return to the pan; gently reheat the cheeks in the sauce if necessary.
13
Serve the cheeks and their sauce on warm plates.
14
Slightly adapted from Movida Rustica.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 600 grams Beef Cheeks, 60 milliliters Olive Oil, 2 whole Carrots, Roughly Chopped, 1 head Garlic, Halved (Slice The Head Down The Middle So You Have Two Halves), and more.

Yes, Braised Beef Cheeks in Port & Sherry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Beef Cheeks in Port & Sherry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions