Description
This Braised Beef Cheeks recipe offers an irresistible blend of rich flavors in a simple preparation. Ideal for a cozy dinner, it’s a comforting choice for meat lovers.
Ingredients
- Beef cheeks
- Avocado oil
- Salt
- Pepper
- Onion
- Celery
- Carrots
- Garlic
- Tomato paste
- Beef base
- Red wine
- Beef broth
- Thyme
- Rosemary
- Bay leaves
- Cold butter
Instructions
- Preheat the oven to 325°F.
- Trim excess gristle from the beef cheeks and pat dry. Season with salt and pepper.
- Heat avocado oil in a Dutch oven over medium high heat. Sear the beef cheeks until browned, around 3-4 minutes per side, and then transfer to a plate.
- Reduce heat to medium, add onion, celery, and carrots. Cook until softened, about 3-4 minutes, stirring occasionally.
- Add garlic and cook until fragrant, around 30 seconds.
- Mix in tomato paste and cook for an additional 30 seconds.
- Stir in beef base, then pour in red wine, scraping up browned bits from the bottom. Simmer until the wine reduces slightly, about 2-3 minutes.
- Add beef broth and bring to a gentle simmer.
- Nestle the beef cheeks back in the pot, add thyme, rosemary, and bay leaves.
- Cover and transfer to the oven. Braise for 3 to 3.5 hours, checking for tenderness at the 3-hour mark.
- Once tender, move beef cheeks to a plate.
- Strain the braising liquid into a saucepan and simmer until slightly thickened. Remove from heat.
- Whisk in chilled butter cubes until melted and sauce is glossy.
- Serve beef cheeks with the sauce drizzled on top.
Notes
Make sure to sear the beef cheeks well to develop maximum flavor.
Adjust seasoning after braising if needed.
This dish pairs well with mashed potatoes or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 135mg