Brasato di Guanciale di Manzo (Tender Braised Italian Beef Cheeks)

Rich, deeply flavoured and melt-in-your-mouth tender, this classic Italian braised beef cheeks recipe is the definition of comfort food. Slowly cooked in red wine, Marsala, and aromatic herbs, the beef becomes incredibly soft while the sauce transforms into a thick, glossy reduction.

Served over creamy polenta, this dish is hearty, elegant, and perfect for a special dinner or a cosy weekend meal.

What Is Brasato di Guanciale di Manzo?

Brasato di guanciale di manzo is a traditional Italian dish made by slowly braising beef cheeks in wine, stock, and aromatics. The long cooking process breaks down the tough connective tissue, resulting in incredibly tender meat and a rich, flavourful sauce.

It’s a classic example of rustic Italian cooking—simple ingredients transformed through time and technique.

Why You’ll Love This Dish

• Melt-in-your-mouth tender beef
• Rich, wine-infused sauce
• Deep, slow-cooked flavour
• Perfect pairing with creamy polenta
• Ideal for entertaining or special occasions

Ingredients (Serves 4)

Beef & Braising Base

• 1 tbsp olive oil
• 4 beef cheeks (about 1kg), trimmed
• 30g butter
• 2 carrots, coarsely chopped
• 1 brown onion, chopped
• 1 celery stick, sliced

Braising Liquid & Aromatics

• 2 tbsp tomato paste
• 375ml red wine
• 80ml white Marsala wine
• 500ml beef stock
• 4 juniper berries, crushed
• 2 whole cloves
• 2 dried bay leaves
• 1 rosemary sprig
• 1/2 cinnamon stick
• 1/2 tsp black peppercorns

To Serve

• Extra carrots, steamed

Polenta

• 1L water
• 250ml milk
• 1 tsp salt
• 170g polenta
• 30g butter

How to Make Braised Beef Cheeks

Step 1: Sear the Beef

Heat olive oil in a heavy pan over medium-high heat. Sear the beef cheeks for 2–3 minutes per side until browned. Set aside.

Step 2: Build the Base

Melt butter in the same pan. Add carrot, onion, and celery, cooking for 5 minutes until softened.

Stir in tomato paste and cook until slightly caramelised.

Step 3: Deglaze & Braise

Pour in red wine and Marsala. Simmer for 5 minutes until reduced slightly.

Add stock, spices, herbs, and aromatics. Return the beef to the pan. Cover and cook on low heat for about 3 hours, turning occasionally, until tender.

Step 4: Strain the Sauce

Remove the beef and strain the cooking liquid, discarding solids. Clean the pan.

Step 5: Reduce the Sauce

Return the liquid and beef to the pan. Cook over high heat for 15–20 minutes until the sauce thickens and becomes glossy.

Season to taste and keep warm.

Step 6: Make the Polenta

Bring water, milk, and salt to a simmer.

Slowly add polenta while whisking constantly. Reduce heat and cook for 40 minutes, stirring often, until smooth and creamy.

Stir in butter and season.

Step 7: Serve

Spoon polenta onto plates. Top with beef cheeks and rich sauce. Serve with steamed carrots.

Tips for Perfect Braised Beef Cheeks

• Sear the meat well for deeper flavour
• Cook low and slow for maximum tenderness
• Turn the beef occasionally during braising
• Strain the sauce for a smooth, refined finish
• Reduce the sauce properly for a rich glaze

Serving Suggestions

• Pair with creamy polenta (classic choice)
• Serve with mashed potatoes or crusty bread
• Add a glass of red wine for a complete experience

Final Thoughts

Brasato di guanciale di manzo is a true celebration of slow cooking. The tender beef, rich sauce, and creamy polenta create a dish that feels both rustic and refined.

Whether you’re hosting a dinner or simply craving something deeply satisfying, this recipe delivers bold Italian flavours with minimal effort—just time and patience.