Tender Beef Cheeks: Any Method
A rich and hearty dish that transforms tough beef cheeks into succulent, fall-apart tender meat, perfect for stews, tacos, or an elegant main course.
Ingredients
- 2 lbs beef cheeks trimmed
- 1 tbsp olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 1.5 cups red wine dry
- 3 cups beef broth
- 2 sprigs fresh rosemary
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Pat beef cheeks dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear beef cheeks in batches until deeply browned on all sides, then remove and set aside. Add chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add minced garlic and tomato paste, cook for another minute until fragrant. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half. Return beef cheeks to the pot. Add beef broth, rosemary sprigs, and bay leaves. Ensure beef is mostly submerged; add more broth if needed. Bring to a gentle simmer, then cover the pot with a lid. Transfer to a preheated oven at 300°F (150°C) and braise for 3 to 3.5 hours, or until beef is fork-tender. Remove beef cheeks from the pot. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract all liquid. Discard solids. Simmer the sauce over medium heat until it reduces and thickens to your desired consistency. Shred or slice beef cheeks and serve with the rich sauce.
Notes
This recipe can be adapted for various cooking methods. For a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. For a pressure cooker, cook on high pressure for 90 minutes, then natural release. Ensure beef cheeks are fully submerged in liquid for all methods. Serve with mashed potatoes, polenta, or in tacos.