Slow Cooked Beef Cheeks
Melt-in-your-mouth beef cheeks with a rich, flavorful sauce.
Yield: 6 portions
Calories: 350kcal
Ingredients
For the Beef:
- 2 lbs beef cheeks trimmed of excess fat and membrane
- 1 tsp salt
- ½ tsp black pepper
For the Aromatics:
- 1 tbsp olive oil
- 1 medium onion diced
- 1 celery stalk diced
- 1 medium carrot diced
- 3 garlic cloves minced
For the Braising Liquid:
- 1 cup beef stock
- 2 cups water
- 1 tsp dried thyme or 4 fresh sprigs
- 2 bay leaves
Optional Garnish:
- Fresh parsley chopped
Instructions
Preparing the Beef:
- Trim excess fat and membrane from the beef cheeks. Season with salt and black pepper.
- Heat olive oil in a large pot over medium-high heat. Sear the beef cheeks on both sides until browned. Remove and set aside.
Preparing the Aromatics:
- Lower the heat to medium. Add onion, celery, carrot, and garlic to the same pot. Sauté for 3-5 minutes, until softened.
Deglazing and Braising:
- Add the beef stock, water, thyme, and bay leaves to the pot. Scrape up any browned bits from the bottom. Return the beef cheeks to the pot.
Slow Cooking:
- Cover the pot and simmer on low heat for 3-3.5 hours, turning the cheeks halfway through. The beef cheeks should be tender and easily pull apart with a fork.
Finishing:
- Remove the cheeks and blend the cooking liquid until smooth (optional). Simmer the liquid to thicken into a sauce. Serve the beef cheeks with the sauce drizzled over.
Notes
- Storage: Store leftover beef cheeks in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze individual portions with sauce for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm in a covered dish in the oven at 300°F or microwave until heated through.
Nutrition
Calories: 350kcal | Carbohydrates: 8g | Protein: 45g | Fat: 15g | Fiber: 2g | Sugar: 3g