Description
This Braised Beef Cheeks recipe brings together tender beef cooked slowly with aromatic vegetables. The result is a flavorful comfort dish perfect for any occasion.
Ingredients
Scale
- 6 beef cheeks
- Salt
- Pepper
- Avocado oil
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups beef base
- 1 cup red wine
- 4 cups beef broth
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 4 tablespoons cold butter
Instructions
- Preheat the oven to 325°F.
- Trim and pat dry the beef cheeks, then season with salt and pepper.
- Heat avocado oil in a Dutch oven over medium-high heat and sear the beef cheeks until browned.
- Transfer the seared cheeks to a plate.
- Lower the heat to medium and sauté the onion, celery, and carrots until softened.
- Add minced garlic and cook until fragrant.
- Stir in tomato paste and cook for an additional 30 seconds.
- Pour in the beef base and red wine, scraping the bottom to deglaze. Simmer until the wine reduces slightly.
- Add beef broth and bring the mixture to a gentle simmer.
- Nestle beef cheeks back into the pot with thyme, rosemary, and bay leaves.
- Cover and transfer to the oven to braise for 3 to 3.5 hours, checking for tenderness after 3 hours.
- Once tender, transfer the cheeks to a plate.
- Strain the braising liquid into a saucepan and simmer until thickened.
- Whisk in cold butter until melted and glossy.
- Serve beef cheeks with the sauce on top.
Notes
Ensure the beef cheeks are well-trimmed for the best texture.
You can add mushrooms for additional flavor if desired.
Nutrition
- Serving Size: 1 beef cheek
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg