Red Wine Braised Beef Cheeks with Wild Mushroom Jus

Recipe by Barcelona's Executive Chef Jacob Hough
Photo by Stephen Takacs


2 pounds cleaned beef cheeks
1 yellow onion (diced)
2 carrots (diced)
2 celery ribs (diced)
2 sprigs of fresh rosemary
1 can (13-14 ounces) crushed tomatoes
5 garlic cloves
2 cups red wine
Cornstarch, as needed
5 whole black peppercorns
2 tablespoons salt
2 cups wild mushrooms


1. Preheat oven 350 degrees.

2. Heat a large sauté pan on the stove over high heat. Add two tablespoons of oil to the pan. When the oil begins to smoke add the beef cheeks and sear until browned (about three minutes per side). Transfer the cheeks to a roasting pan.

2. Add the onion, carrot and celery to the sauté pan and cook them for four to five minutes, stirring frequently until the onions have started to turn translucent. Add the garlic, rosemary, tomatoes and wine to the pan and bring to a boil. Carefully pour the braising liquid over the cheeks.

3. Cover with foil and cook for five to six hours. To check for doneness, a fork will pierce the cheeks and pull free with no resistance. 

4. To make the mushroom jus, strain the liquid from the braising pan and place in a saucepan over high heat. Add the mushrooms and reduce the liquid until there is approximately two cups.  Make a slurry of equal parts cold water and cornstarch. While the liquid is boiling, whisk in the slurry one tablespoon at a time until the liquid is as thick as desired.