Name: Braised Beef Cheeks
Cook time: 3 h
Total time: 3 h
Cuisine: Comfort Food
Ingredients: 2 pounds beef cheeks; 2 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons avocado oil; 1 large onion, chopped; 2 stalks celery, chopped; 2 large carrots, chopped; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 tablespoon beef base; 1 cup red wine; 2 cups beef broth; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; 2 tablespoons cold butter

Description

This Braised Beef Cheeks recipe offers a delightful experience with extraordinarily tender beef infused with red wine and herbs. It’s an easy, homemade comfort food perfect for family dinners.

Ingredients

Scale

2 pounds beef cheeks
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons avocado oil
1 large onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon beef base
1 cup red wine
2 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons cold butter

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Instructions

Preheat the oven to 325°F.
Trim excess membrane and gristle from the beef cheeks and pat them dry. Season with salt and pepper.
In a Dutch oven, heat avocado oil over medium-high heat and sear the beef cheeks until browned, about 3 to 4 minutes on each side. Transfer to a plate.
Lower heat to medium and add chopped onion, celery, and carrots. Sauté until soft, about 3 to 4 minutes.
Add minced garlic and cook until fragrant, around 30 seconds.
Stir in tomato paste and sauté for another 30 seconds.
Add beef base, pour in red wine, and scrape the bottom of the pot to lift browned bits. Simmer for 2 to 3 minutes until the wine reduces slightly.
Pour in beef broth and bring to a gentle simmer.
Nestle seared beef cheeks back into the pot, adding thyme, rosemary, and bay leaves.
Cover and transfer to the oven. Braise for about 3 to 3.5 hours, checking for tenderness at the 3-hour mark.
Once tender, place beef cheeks on a plate.
For the sauce, strain the braising liquid into a saucepan and simmer until slightly thickened. Remove from heat.
Whisk in cold butter a few cubes at a time until melted and the sauce becomes glossy.
Serve the beef cheeks warm, drizzling the sauce over the top.

Notes

For best results, use high-quality beef cheeks for a richer flavor.
Feel free to serve the beef cheeks with mashed potatoes or a side salad for a complete meal.
This dish can be made a day ahead and reheated, which enhances the flavors.

Nutrition

Serving Size: 1 beef cheek with sauce
Calories: 350
Sugar: 3g
Sodium: 850mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg