Red Wine & Herb Braised Beef Cheeks with Polenta & Crispy Sage

Braised beef cheek in rich red wine sauce served on creamy Parmesan polenta, garnished with crispy sage leaves and fresh parsley on a rustic plate by Nicol Retailer

Red Wine & Herb Braised Beef Cheeks with Polenta & Crispy Sage

Indulge in this melt-in-the-mouth Red Wine & Herb Braised Beef Cheeks recipe – the ultimate comfort food for a special dinner. Slow-cooked to perfection, tender British beef cheeks are seared and simmered in a rich red wine sauce with garlic, carrots, and aromatic herbs, then served on a bed of creamy Parmesan polenta. Finished with crispy sage and fresh parsley, this hearty dish is perfect for Sunday roasts, dinner parties, or cosy family meals. Pair it with a bold red wine for a restaurant-quality experience at home.

Course Dinner, Main Course, Special Occasion Dish, Supper

Cuisine English, European, Italian

Diet Low Fat

Keyword beef cheeks with polenta, braised beef cheeks recipe, British beef cheeks recipe, red wine beef cheeks, restaurant style beef cheeks, slow cooked beef cheeks

Prep Time 30

Cook Time 4

Servings People

Calories 680

Ingredients

For the beef cheeks

2 kg beef cheeks chopped in chunks (trim excess fat, sinew if needed)
Salt and freshly ground black pepper
2 tbsp tbsp plain flour (for dusting) for gluten free, use cornflour or Rice flour for dusting
3 tbsp olive oil
2 large onions, roughly chopped
3 sticks celery, chopped
3 large carrots, chopped
6 cloves garlic, smashed
2 tbsp tomato purée
500 mil full-bodied red wine (e.g. Cabernet, Merlot)
500 ml beef stock
2 bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
Zest of 1 orange
Optional: 1 tbsp dark brown sugar or a little honey (to balance acidity)
(Optional) 100 g pancetta or smoked bacon

For the polenta

200 g polenta (coarse cornmeal)
800 ml water (or half water + half milk for creamier)
25 g Butter
50 g Parmesan, finely grated

For crispy sage & garnish

A handful of fresh sage leaves
Olive oil (for frying)
Optional: a little crispy pancetta / lardons
Fresh parsley, chopped

Instructions

Prep & sear

Take the beef cheeks out of the fridge ~30 min ahead, pat dry, season generously with salt & pepper.
Lightly dust with flour, shake off excess.
Heat a large heavy-based casserole or Dutch oven over medium-high heat. Add olive oil (and pancetta if using).
Sear the cheeks in batches, 2–3 minutes per side, until deeply browned. Remove and set aside.

Build the braising base

In the same pot, reduce heat to medium, add onions, celery, carrots, garlic. Sauté until softened and starts to take colour (≈8 minutes).
Stir in tomato purée, cook out for a minute.
Deglaze with red wine, scraping up the fond (brown bits) from the base. Let wine reduce a bit (5–8 minutes).
Add beef stock, bay leaves, thyme, rosemary, orange zest, and sugar/honey (if using). Stir to combine.

Braise low & slow

Return beef cheeks into the liquid (they should be mostly submerged; top off with extra stock or water if needed)
Bring to a gentle simmer, then cover, reduce heat to very low (or transfer to oven at ~150 °C / 300–325 °F).
Braise for 4 hours (or longer), turning once or twice, until the cheeks are falling-apart tender

Finish sauce

Carefully remove the beef cheeks, set aside and keep warm
Strain the braising liquid (optional) back into the pot, discard herbs & vegetables (or blitz & re-strain for a smoother sauce).
Reduce over medium heat to thicken to a nice sauce/glaze consistency. Adjust seasoning with salt, pepper, maybe a splash of balsamic or red wine vinegar for brightness.
Return cheeks to the sauce to coat and warm through.

Make the polenta

While the sauce is reducing, bring the water (or water + milk) to a simmer in a saucepan.
Gradually whisk in polenta, reduce heat and cook, stirring frequently, for ~20–25 minutes until thick and creamy.
Stir in butter, Parmesan, season to taste

Crisp the sage & plate

In a small frying pan, heat a little olive oil until shimmering, then fry sage leaves until crisp (a few seconds each side). Drain on paper towels, sprinkle salt.
Plate: spoon a bed of creamy polenta, lay a beef cheek (or pieces) on top, drizzle with sauce, garnish with crispy sage (and parsley or pancetta bits).

Notes

Make Ahead: Beef cheeks taste even better the next day as the flavours deepen. Cool, refrigerate overnight, then gently reheat in the sauce.

Freezer Friendly: Once cooled, store beef cheeks with sauce in airtight containers for up to 3 months. Defrost overnight in the fridge and reheat slowly.

Flour Swap: To keep the recipe gluten-free, dust beef cheeks with cornflour or rice flour instead of wheat flour.

Polenta Texture: For creamier polenta, replace half the water with milk or cream. For a dairy-free option, use olive oil instead of butter and nutritional yeast instead of Parmesan.

Wine Choice: A bold, full-bodied red wine (Cabernet Sauvignon, Merlot, Shiraz) works best. Avoid light wines, as they won’t stand up to the richness of the beef.

Serving Ideas: Instead of polenta, try mashed potato, celeriac mash, or buttered pappardelle pasta.

Add a Twist: A stick of cinnamon, star anise, or dried chilli in the braising liquid gives the dish a unique depth.

Nutrition