Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in 2018 with a dinner that celebrated her now-classic blend of French cuisine and California produce. Beef cheeks, which are available at whole-animal butcher shops, have lots of connective tissue, which melts with braised and adds to the glistening, wine-fortified sauce.

January 2019


Credit: Victor Protasio

Recipe Summary test

1 hr 20 mins
14 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • Place beef cheeks on a wire rack set inside a rimmed baking sheet; season with thyme leaves and 1 tablespoon black pepper. Place thyme sprigs on top of beef cheeks. Cover and chill 8 hours or overnight. Let beef cheeks stand at room temperature 1 hour and 30 minutes before cooking.

  • Sprinkle beef cheeks with 1 tablespoon salt. Preheat oven to 325°F. Heat 3 tablespoons oil in a large Dutch oven until oil is fragrant and almost smoking. Add beef cheeks, and sear, turning occasionally, until deeply browned on all sides, 15 to 20 minutes; transfer to a plate. Reduce heat to medium-high; add onion, carrot, and celery, and cook, stirring occasionally, until vegetables are lightly caramelized, about 5 minutes. Stir in red wine, port, and vinegar, scraping bottom of Dutch oven to loosen any browned bits. Bring to a boil over high, and cook, stirring occasionally, until reduced by three-fourths, about 15 minutes. Add stock, and bring to a boil.

  • Add parsley, bay leaves, and beef cheeks and their juices. Cover Dutch oven tightly with aluminum foil; cover with lid. Braise in preheated oven until meat is tender and easily pierced with a paring knife, about 3 hours. Remove from oven, uncover, and set aside. Increase oven temperature to 400°F.

  • Let meat rest 30 minutes in juices, then transfer meat to a large plate. Pour braising liquid through a fine wire-mesh strainer over a bowl; discard solids. Let strained liquid stand 5 minutes; skim off and discard fat. Return beef cheeks and strained braising liquid to Dutch oven.

  • Roast, uncovered, at 400°F until meat is hot and caramelized on top, about 15 minutes.

  • Toss together chicories, lemon juice, and remaining 1 tablespoon oil. Season with remaining 1/8 teaspoon black pepper and remaining 1/4 teaspoon salt.

  • To serve, divide hot green-garlic soubise evenly among 6 large bowls; top evenly with dressed chicories. Place beef cheeks on chicories, and ladle some braising liquid over each serving.

Suggested Pairing

Earthy, herbal Cabernet Franc.