Slow Braised Beef Cheeks Recipes

BRAISED BEEF CHEEKS

Braised Beef Cheeks image

This has been a hit with everyone that has tried it.

Provided by Robert Smith

Categories 100+ Everyday Cooking Recipes

Time 5h50m

Yield 10

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
5 pounds trimmed beef cheeks
1 large onion, diced small
1 carrot, diced small
4 cloves garlic, minced
4 cups beef stock
1 cup red wine
⅓ cup dried porcini mushrooms
2 cubes beef bouillon
1 teaspoon dried thyme
2 bay leaves

Steps:

Preheat oven to 275 degrees F (135 degrees C).
Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
Bake in the preheated oven until beef is very tender, 5 to 6 hours.
Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

Nutrition Facts : Calories 684.8 calories, Carbohydrate 6.3 g, Cholesterol 160 mg, Fat 53.3 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 20.5 g, Sodium 365.9 mg, Sugar 2.5 g

SLOW-BRAISED BEEF CHEEKS

Slow-braised beef cheeks image

Not the rump cheeks, silly, but the facial cheeks of beef. Because they are working muscles, their connective tissue helps them to hold their shape after slow cooking, even when meltingly tender.

Provided by Jill Dupleix

Categories Main-course

Time 2h

Yield SERVES 4 or more

Number Of Ingredients 17

Ingredients

4 tbsp olive oil
1.5kg beef cheeks, trimmed
200g speck, thickly sliced
2 leeks, trimmed and chopped
4 carrots, peeled and sliced
4 celery stalks, sliced
4 garlic cloves, peeled
500ml red wine
400ml chicken stock or water
2 tbsp tomato paste
4 anchovy fillets
2 bay leaves
4 thyme sprigs
2 rosemary sprigs
1 tsp sea salt
½ tsp cracked black pepper
Extra herbs for serving

Steps:

1. Heat the oven to 150 degrees. Heat two tablespoons of oil in a heavy pan and sear the beef cheeks in batches over medium heat on all sides, until you get a nice crust. 2. Remove the beef, add remaining olive oil and cook the speck, leeks, carrots, celery and garlic, tossing well for 5 minutes. Add the red wine and simmer for 5 minutes, then add the stock, tomato paste, anchovies, bay leaves, thyme, rosemary, sea salt and pepper. 3. Return the beef cheeks to the pan and simmer for 5 minutes. Tightly cover, transfer to the oven, and cook for 4½ hours, or until tender. 4. To serve, pick out the herbs and discard. Strain half the cooking liquid into a pan and boil for 5 minutes until glossy. Serve the beef cheeks with fresh herbs and mashed potato, pasta or polenta, and ladle the reduced sauce over the top.

SLOW COOKED BEEF CHEEKS

Slow Cooked Beef Cheeks image

Recipe video above. These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you'll want to drink it out of a cup! This recipe makes enough to serve 6 people, made with 6 small beef cheeks (or share 4 large ones). Leftovers are brilliant to freeze, or turn into a quick Ragu to toss through pasta or making a Pie!

Provided by Nagi | RecipeTin Eats

Categories Slow Cooker

Time 3h45m

Number Of Ingredients 12

Ingredients

3 tbsp olive oil (, separated)
1.5 kg/3lb beef cheeks (, (4 large or 6 small beef cheeks))
1 onion ((white, brown or yellow), roughly diced (about 1 cup))
1 celery stalk (, roughly diced (about 1 cup))
1 carrot (, roughly diced (about 3/4 cup))
4 garlic cloves (, minced)
6 stems of fresh thyme ( or 1 1/2 tsp dried thyme leaves)
4 dried bay leaves ((or 3 fresh bay leaves))
1 cup (250 ml) beef stock ((broth))
2 cups (500 ml) red wine ((full bodied eg. cabernet sauvignon or merlot))
2 - 3 tsp salt (, separated)
Black pepper

Steps:

Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
Add the celery and carrot,s sauté for a further 3 minutes.
Follow directions for your chosen cooking method below.

Nutrition Facts : ServingSize 389 g, Calories 586 kcal, Carbohydrate 6 g, Protein 49 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 148 mg, Sodium 2195 mg, Fiber 1 g, Sugar 2 g

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Slow Braised Beef Cheeks Recipes

BRAISED BEEF CHEEKS

This has been a hit with everyone that has tried it.

SLOW-BRAISED BEEF CHEEKS

Not the rump cheeks, silly, but the facial cheeks of beef. Because they are working muscles, their connective tissue helps them to hold their shape after slow cooking, even when meltingly tender.

SLOW COOKED BEEF CHEEKS

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