Braised Beef Cheeks

Braised beef cheek on a bed of polenta, garnished with green onion.

5 from 2 votes

Indulge in the sublime tenderness and rich flavors of braised beef cheeks. Slow-cooked to perfection, this dish is a culinary masterpiece worth savoring.

Prep Time10

Cook Time2 30

Course: Main, Main Course, Main Dish

Cuisine: American

Keyword: beef cheek, carrot, celery, onion

Servings:

Calories: 179kcal

Equipment

Dutch Oven
Strainer

Ingredients

1 tbsp Olive oil For searing beef cheeks
1 tbsp Olive oil For chopped vegetables
2 lbs Beef cheek
2 Carrots Rough chop
2 Celery Rough chop
1 Onion Rough chop
1 bulb Garlic Halved, lengthways
5 sprigs Thyme
2 tbsp Tomato paste
1 cup Red wine
4 cups Beef stock
Kosher salt
Black Pepper

Instructions

Trim any excess fat or connective tissue from the beef cheeks and season well with kosher salt and black pepper.
Kosher salt, Black Pepper
Place dutch oven, or large pot, over medium high heat.
Add 1 tbsp olive oil.
1 tbsp Olive oil
When heated, add beef cheeks and sear all sides, then remove and set aside.
2 lbs Beef cheek
Add 1 tbsp of olive oil back to the pan.
1 tbsp Olive oil
Add carrots, celery, and onion to the dutch oven and cook for 5 minutes, stirring occasionaly.
2 Carrots, 2 Celery, 1 Onion
Add the garlic and thyme and continue to cook for a minute or so until fragrant.
1 bulb Garlic, 5 sprigs Thyme
Add tomato paste and cook for an additional minute, stirring and coating the vegetables with the tomato paste.
2 tbsp Tomato paste
Add red wine, and cook for about two minutes, cooking out the alcohol.
1 cup Red wine
Add beef stock, and reduce to a simmer.
4 cups Beef stock
Cover with a cartouche and cover pot wiht a lid. Simmer for approximately 2 hours.
Test meat by tearing it with a spoon. When it's that tender, it's done.
Remove the beef cheeks, and set aside.
Strain the remaining juice, discarding the vegetables.
Serve by plating the beef cheeks and spooning the gravy over it. Serve with your favorite sides.

Notes

How To Store Leftover Beef Cheeks

Cool the leftovers: Allow the braised beef cheeks to cool down to room temperature before storing. This helps prevent the growth of bacteria and maintains the quality of the meat.

Store in airtight containers: Transfer the cooled beef cheeks and any accompanying gravy or sauce to airtight containers. Make sure to leave some space at the top of the container to accommodate any expansion that may occur during freezing.

Refrigeration: If you plan to consume the leftovers within a few days, store them in the refrigerator. They can typically be refrigerated for up to 3-4 days.

Freezing: For longer-term storage, you can freeze the leftover braised beef cheeks. Place them in a freezer-safe container or freezer bags. Label the containers with the date for easy reference. When properly stored, they can be kept in the freezer for up to 3 months.

Thawing and reheating: When ready to use the leftovers, thaw them in the refrigerator overnight. Once thawed, you can reheat the beef cheeks gently on the stovetop in a saucepan over low heat, or in the oven at a low temperature. Add a splash of broth or water if needed to prevent them from drying out. Stir occasionally until heated through.

Nutrition