BRAISED BEEF CHEEKS
When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it's difficult to find in the United States. A dry Lambrusco or Chianti makes a good substitute.
Categories Beef Tomato Appetizer Braise Red Wine Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
- Preheat oven to 325°F.
- Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
- Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
BRAISED BEEF CHEEKS
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
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
BEEF CHEEKS
Provided by Jonathan Reynolds
Categories dinner, main course
Time 4h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Finely dice the celery. Peel and finely dice the horseradish, carrot, onion, ginger and garlic. Trim the lemongrass, halve crosswise and split through the stalk. Divide the lemongrass, thyme and sage into 2 piles and tie up.
- Cut the beef cheeks in half lengthwise and sprinkle with salt and pepper and cumin.
- Heat 2 tablespoons of oil in a 6-quart nonreactive Dutch oven and brown the cheeks in batches, about 3 to 5 minutes on each side. Remove the cheeks to a bowl as they brown.
- Heat the remaining 5 tablespoons of oil in drippings and add the celery, horseradish, carrot and onion. Cover and cook until soft but not browned, about 10 minutes. Stir occasionally. Add the ginger and garlic and sauté for 3 minutes, until softened. Add the tomato paste and cook, stirring, 2 minutes. Stir in the tamarind paste and chutney and then blend in the wine and Madeira. Add the herb bundles.
- Heat the stock to boiling and simmer 5 minutes. Add the cheeks, cover and simmer over low heat until tender, about 3 hours.
- Remove the cheeks to a bowl and boil the sauce to reduce to 3 cups. (This takes about 1 hour.)
- Slice the cheeks and cover with sauce. Serve.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 25 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 6 grams, Protein 76 grams, SaturatedFat 9 grams, Sodium 2067 milligrams, Sugar 19 grams, TransFat 1 gram
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- Tender Slow Cooked Beef Cheeks. A slow cooker is one of the best tools you can have when dealing with beef cheeks – the longer they are cooking, the more tender they will be when it’s time to eat them.
- Braised Beef Cheeks. Braising is a popular method for cooking beef cheeks, as it allows the meat to tenderize over a few hours. It can also be relatively healthy compared to frying, for example; for this to apply, you will need to remove as much of the fat as possible first.
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- Asian Slow Cooked Beef Cheeks. We really are touring the nations in this list: next up is an Asian-inspired beef cheek recipe. The flavors of the supporting ingredients, such as the carrot and ginger puree, conjure up a series of oriental images in the diner’s mind.
- Beef Cheek Stew Recipe. This recipe also takes advantage of braising to achieve a hearty, flavorful stew. It uses chicken stock instead of beef stock, but this isn’t a mistake – the author believes that beef stock would be overkill in an already very rich dish, so deliberately substitutes it with a lighter alternative.
- Beef Cheek Minestrone. We love a good soup, and this beef cheek minestrone is no exception. Packed full of ripe vegetables and satisfying pasta alongside the beef, the soup is an entire meal in a bowl.
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- Za’atar Beef Cheeks With Fennel And Mango Salad. Unusually for a beef cheek recipe, this one insists it only takes 40 minutes from start to finish. On closer inspection, we learnt that it assumes your beef has already been braised, and the stated time is based on reheating them.
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- Beef Cheek And Dark Beer Ragu. A good ragu is a classic meal that can be enjoyed any time and by anyone. This particular version is enveloped in a casing of buttery pastry, which brings a wonderful flaky crunch that we can almost hear as we’re writing this.
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