How to Make Melt-in-Your-Mouth Braised Beef Cheeks
Braised Beef Cheeks
[...] to you, these cheeks may seem like some kind of strange muscle mass with an unappetizing name, but actually they are one of the most tender and succulent cuts of meat around! That’s why we’re here to show you how to make melt-in-your-mouth braised beef cheeks in your very own kitchen. Just follow our easy step-by-step instructions, and soon enough you’ll be savoring the deliciousness of this classic dish! [...]
Season the beef cheeks with salt and pepper.
1. Season the beef cheeks with salt and pepper, and sear in a hot skillet over medium heat until browned on all sides. 2. Transfer to a dutch oven, stir in celery, onion, carrots, garlic, thyme and bay leaves, cover with stock or water and bring to a boil over high heat. Lower the heat to maintain a simmer, cover loosely with foil and cook 1 hour until fork tender. 3. With a slotted spoon, transfer the beef cheek to a bowl. Skim off any excess fat from the braising liquid; discard the bay leaves. 4. With two forks, shred the meat into bite-size pieces then return it to the braising liquid and toss together gently so that it is well coated with sauce but not swimming in liquid. 5. Return uncovered pot to stove top over low heat just long enough for flavors to meld together; remove from heat and serve immediately with roast potatoes or your favorite pasta
Heat a large skillet over medium-high heat.
Trim and season the beef cheeks with salt and pepper. Sear the beef cheeks on all sides in the hot skillet until golden brown, about 3 minutes per side. Transfer the seared beef cheeks to a large Dutch oven. Add the onion, garlic, carrots, bay leaves, thyme sprigs, red wine vinegar, and broth; bring to a simmer over high heat. Cover tightly with a lid or heavy-duty aluminum foil.
Add the beef cheek and cook until browned.
Add the beef cheeks and cook until browned. Then, add the carrots, onion, celery and garlic. Add the tomato paste and stir well to combine. Add water or chicken stock until it covers all of the meat. Stir again and cover with a lid (or tight fitting foil). Place in an oven heated to 325 degrees Fahrenheit for about 3 hours or until tender.
Add the garlic, onion, and tomato paste.
In a large pot, brown the beef cheeks in batches. Remove them from the pot and set aside. Add the garlic, onion and tomato paste to the pot and cook until fragrant. Return beef cheeks back to the pot, cover with broth or water (ensuring it covers all of the meat), and simmer for 1 hour or until fork tender. Season with salt, pepper, herbs of your choice (thyme is good) or red wine vinegar before serving.
Stir in the beef broth and red wine.
1. In a large pan, over medium heat, melt the butter and add the beef cheeks. Brown the meat on all sides for 3 minutes each side. Remove from the pan and set aside.
2. Add in more butter, if needed, then cook the garlic and onions until softened (about 3 minutes). Add in the tomato sauce and bring to a simmer for 5 minutes before adding in the red wine.
Bring the mixture to a boil.
Bring the mixture to a boil over high heat. Once it reaches a rolling boil, reduce the heat to maintain a gentle simmer and let cook for 2 hours.
Reduce the heat to low and simmer for 2 hours.
In a large dutch oven, heat oil over medium high heat until shimmering. Brown beef cheeks on both sides and remove from pan. Reduce heat to low and add onions, garlic and thyme. Add red wine and cook for 15 minutes or until liquid has reduced by half. Add tomato paste, beef broth and bay leaves. Return beef cheeks to pot, cover with lid and simmer for 2 hours, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the onions, carrots and celery and cook until softened and lightly browned, about 10 minutes. Season with salt and pepper. Add the tomatoes, thyme, bay leaves and beef broth. Bring to a boil then reduce the heat to low, cover and simmer for 1 hour.
Transfer the beef cheek to a baking dish.
Add the olive oil, onion, garlic and carrots to a pan set over medium heat. Cook until the vegetables are softened, about 5 minutes. Add the beef stock and wine. Bring the mixture to a boil and pour it over the beef cheeks in the baking dish. Cover with foil or lid and bake for 2 hours or until fork tender.
Cover the dish and bake in the preheated oven for 30 minutes.
1) Preheat oven to 350 degrees F.
2) Cover the dish with aluminum foil and then place in the oven.
3) Bake for 30 minutes, or until fork tender.
4) Remove foil and increase heat to 400 degrees F.
5) Brown on all sides for 10 minutes or until golden brown.
Remove the dish from the oven and let it sit for 5 minutes before serving.
Place the beef cheeks into a large Dutch oven or heavy pot over medium high heat. Allow the meat to brown, about 5 minutes, then add 2 cups of broth and 1/2 cup of red wine. Stir well and cover with a tight fitting lid. Turn the heat down to simmer for 3 hours or until beef is tender and falls off the bone.