Name: Braised Beef Cheeks
Prep time: PT-492863H45M53S
Cook time: PT-492863H45M53S
Cuisine: American
Ingredients: 2 pounds beef cheeks; Salt and pepper to taste; 2 tablespoons avocado oil; 1 onion, diced; 2 celery stalks, diced; 2 carrots, diced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup red wine; 1 cup beef broth; 1 tablespoon beef base; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; 2 tablespoons cold butter

Description

Experience the amazing taste of this braised beef cheeks recipe, featuring tender meat and rich flavors from slow cooking. Perfect for a comforting meal at home!

Ingredients

Scale

2 pounds beef cheeks
Salt and pepper to taste
2 tablespoons avocado oil
1 onion, diced
2 celery stalks, diced
2 carrots, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
1 cup beef broth
1 tablespoon beef base
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 tablespoons cold butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F.
Trim any thick membrane and excess gristle from the beef cheeks, then pat them dry. Season with salt and pepper.
Heat avocado oil in a Dutch oven over medium high heat. Sear the cheeks until browned, about 3 to 4 minutes per side, working in batches if needed, then transfer them to a plate.
Lower the heat to medium and add the onion, celery, and carrots. Cook until softened, about 3 to 4 minutes, stirring as needed.
Add garlic and cook until fragrant, about 30 seconds.
Stir in tomato paste and cook for another 30 seconds.
Add beef base and pour in red wine, scraping browned bits from the bottom. Simmer until the wine reduces slightly, about 2 to 3 minutes.
Pour in beef broth and bring to a gentle simmer.
Nestle the beef cheeks back into the pot, adding thyme, rosemary, and bay leaves.
Cover with a lid and transfer to the oven. Braise until the cheeks are very tender, about 3 to 3.5 hours, checking for tenderness at 3 hours.
Transfer the cheeks to a plate.
Strain the liquid into a saucepan and simmer until thickened slightly. Remove from heat.
Whisk in cold butter a few cubes at a time until melted and sauce looks glossy.
Serve the beef cheeks with the sauce spooned over the top.

Notes

For optimal flavor, use good quality red wine.
Adjust the herbs according to your preference or availability.

Nutrition

Serving Size: 1 beef cheek
Calories: 321
Sugar: 2g
Sodium: 400mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 32g
Cholesterol: 120mg