Beef cheek braised with rosemary

Tender beef cheeks long-braised in red wine and rosemary; comforting low-carb dish when served without starches.

Ingredients

beef cheeks

sliced onions

carrots in large pieces (optional, reduce if strict keto)

dry red wine

beef broth

fresh rosemary

olive oil

salt and pepper

Instructions

1. Preheat the oven to 150°C.
2. Season the beef cheeks; heat the oil in a casserole and sear the cheeks in small quantities until well browned; set aside.
3. In the same casserole, sauté the onions and carrots for 5–7 minutes until lightly browned; deglaze with red wine, scraping up the bits.
4. Return the cheeks, pour in the broth, add the rosemary; bring to a simmer, cover and bake for 3 hours, or until the meat is very tender and falls apart easily.
5. Remove the casserole, take out the cheeks and reduce the sauce if necessary over high heat to concentrate the flavors; adjust seasoning.
6. Serve the cheeks topped with sauce, accompanied by cauliflower mash or roasted vegetables for a complete keto dish.

Variants

• Cook in a slow cooker on low for 8 hours for an unattended version.

Tips

• Sear the meat well before braising for a deep flavor; strain the sauce for a smooth presentation if desired.

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