Two beef cheeks braised with red wine, beef stock, aromatics, thyme, and bay until spoon-tender, served whole with a smooth reduced sauce.
Prepare & package
Remove the thawed cheeks from the package and trim away thick exterior fat and tough silverskin. Season generously with kosher salt and black pepper. Sear deeply in neutral oil, then remove. Brown the onion, carrots, and celery; add the garlic and tomato paste and cook until the paste darkens. Deglaze with red wine and reduce by half. Add beef stock, thyme, and bay leaves, then return the cheeks to the pot with liquid reaching roughly two-thirds of the way up the meat.
Store & thaw
Keep the raw commercially vacuum-packed cheeks frozen. Thaw in the refrigerator before opening, trimming, and cooking.
Cook or reheat
Cover and braise in a Dutch oven at 325°F for approximately 3½–4½ hours, turning the cheeks once if the tops are exposed, until each cheek is spoon-tender but still holds together. Add stock during cooking only if needed to maintain the braising level.
Finish & serve
Transfer the cheeks carefully and keep them whole. Strain the braising liquid, discard the vegetables and herbs, skim or separate the fat, and reduce the liquid until glossy and sauce-like. Adjust salt and pepper; optionally finish with cold butter and a small splash of red-wine vinegar. Spoon the sauce over the whole cheeks and serve with Mashed Potatoes or Root Vegetable Purée.