beef cheek meat
beef cheek meat(Braised beef cheeks) represent the epitome of transformative cooking – taking a humble, often overlooked cut of meat and elevating it to restaurant-quality excellence through patience and proper technique.
These facial muscles, which get a significant workout during a cow’s lifetime, develop intense marbling and connective tissue that, when cooked low and slow, break down into the most sumptuous, gelatinous texture that simply melts in your mouth.
The beef cheek meat (beef cheeks)in this recipe undergo a magnificent metamorphosis during their long braise in red wine and aromatic vegetables. What begins as a tough cut transforms into succulent morsels with a depth of flavor that’s unmatched by other beef cuts.
The collagen-rich meat breaks down over hours of gentle cooking, resulting in a tender texture that can be cut with just a fork.
The cooking liquid gradually becomes infused with the essence of beef, vegetables, herbs, and wine, creating a complex sauce that’s reduced to a glossy consistency. This reduction concentrates the flavors into a velvety sauce that clings beautifully to each morsel of meat.
The deep ruby color of the sauce, courtesy of the red wine and tomato paste, makes for a stunning presentation against the dark, rich meat.
While beef cheeks require time and patience, they demand relatively little active cooking, making this an ideal weekend project that rewards you with an impressive dish worthy of special occasions.
The beauty of this beef cheek meat lies in its rustic elegance – simple ingredients transformed through time-honored techniques into something truly extraordinary. Served atop creamy mashed potatoes or soft polenta that catch every drop of the precious sauce, braised beef cheeks deliver an unforgettable dining experience that celebrates the art of slow cooking.
Timing
📌 Number of Servings: 6
⏳ Preparation Time: 30 minutes
🔥 Cooking Time: 4 hours 30 minutes
🥢 Ingredients :
For the Beef Cheeks:
✅ 6 beef cheeks (about 3 pounds/1.4 kg), trimmed of excess fat
✅ 2 tablespoons olive oil
✅ Salt and freshly ground black pepper
✅ 2 large onions, roughly chopped
✅ 3 carrots, peeled and roughly chopped
✅ 3 celery stalks, roughly chopped
✅ 6 garlic cloves, crushed
✅ 2 tablespoons tomato paste
✅ 3 cups dry red wine (such as Cabernet Sauvignon or Merlot)
✅ 2 cups beef stock
✅ 2 bay leaves
✅ 4 sprigs fresh thyme
✅ 2 sprigs fresh rosemary
✅ 1 tablespoon whole black peppercorns
For the Garnish:
✅ 2 tablespoons fresh parsley, chopped
✅ Creamy mashed potatoes or polenta, for serving
👨🍳 Instructions :
- Prepare the beef cheeks: Pat the beef cheeks dry with paper towels and season generously with salt and pepper on all sides.
- Sear the meat: Preheat oven to 325°F (165°C). In a large Dutch oven or heavy-bottomed ovenproof pot, heat olive oil over medium-high heat. When oil is shimmering, add beef cheeks (in batches if necessary to avoid overcrowding) and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.
- Build the flavor base: In the same pot, add onions, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften and caramelize. Stir in the garlic and sauté for about a minute, allowing its aroma to release..
- Deglaze: Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring to a simmer and let reduce by about one-third, approximately 10 minutes.
- Braise: Add beef stock, bay leaves, thyme, rosemary, and black peppercorns. Return beef cheeks to the pot, nestling them among the vegetables. The liquid should nearly cover the meat – add more stock if needed. Bring to a simmer, cover with a tight-fitting lid, and transfer to the preheated oven.
- Cook low and slow: Braise in the oven for 3.5-4 hours, turning the beef cheeks once halfway through cooking. You’ll know the meat is ready when it easily shreds with a fork and starts to break apart on its own.
- Simmer the sauce to thicken: Gently take out the beef cheeks and keep them aside for later. Strain the cooking liquid into a clean pot, pressing on the solids to extract all flavors. Discard the solids. Simmer the strained sauce over medium heat until reduced by half and thickened to a glossy consistency, about 15-20 minutes.
- Serve: Return the beef cheeks to the reduced sauce to warm through. Serve the beef cheeks with the sauce spooned over, garnished with fresh parsley, alongside creamy mashed potatoes or polenta.
💡 beef cheek meat TIPS :
- Purchase beef cheeks from a butcher who can properly trim them for you.
- Don’t rush the initial searing process – a good crust develops deep flavor.
- For the best flavor, make this beef cheek meat a day ahead and refrigerate overnight. The flavors will intensify, and any fat will solidify on top, making it easy to remove.
- If the sauce isn’t thick enough after reduction, you can whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
- For a smoother sauce, use an immersion blender to purée some of the cooked vegetables into the sauce instead of straining them out.
📊beef cheek meat Nutrition Information (per serving)
- Calories: 520
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 105mg
- Sodium: 450mg
- Total Carbohydrate: 14g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 40g
❓ beef cheek meat FAQ :
- Where can I find beef cheek meat? Beef cheeks are often available at specialty butcher shops or can be ordered in advance. Some well-stocked supermarkets may carry them, usually in the specialty meat section.
- Can I substitute another cut of beef if I can’t find beef cheeks? While nothing perfectly replicates the unique texture of beef cheeks, chuck roast, short ribs, or oxtail can work as alternatives. These cuts also benefit from long, slow cooking.
- Can I make this beef cheek meat in a slow cooker? Yes! Sear the meat and sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 8-10 hours.
- What about using a pressure cooker or Instant Pot? Certainly! After completing the initial steps, set your pressure cooker to high and cook the beef cheeks for 80 to 90 minutes, allowing the pressure to release naturally for perfectly tender results.
- Can this beef cheek meat be made ahead of time? This beef cheek meat actually improves when made 1-2 days in advance. Refrigerate in its cooking liquid, then gently reheat on the stovetop before serving.
- What wine pairs best with braised beef cheeks? A full-bodied red wine like Cabernet Sauvignon, Syrah, or Malbec complements the richness of this beef cheek meat beautifully.
- Can I freeze leftover braised beef cheeks? Yes, they freeze exceptionally well for up to 3 months. Freeze them in their sauce in an airtight container.
- Why are my beef cheeks tough even after long cooking? They might need more time. Beef cheeks can vary in size and thickness, so some may require additional cooking time. Continue braising until fork-tender.
- Can I use white wine instead of red? While red wine provides traditional flavor, white wine can work for a lighter version. Use a dry white wine and consider adding a bit more tomato paste for color.
- What sides work best with braised beef cheeks? Besides mashed potatoes or polenta, consider serving with roasted root vegetables, sautéed greens, or crusty bread to soak up the sauce.
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