beef cheek recipe

Introduction:

Beef cheeks, often an overlooked cut, transform into a culinary masterpiece when subjected to slow braising. With a rich marbling of connective tissue, beef cheeks are a treasure trove of flavor waiting to be unlocked. This recipe unveils the secrets to achieving melt-in-your-mouth perfection, creating a dish that is not only delicious but also a testament to the art of slow cooking.

Ingredients:

1. Four beef cheeks, trimmed
2. Two tablespoons of olive oil
3. One large onion, finely chopped
4. Two carrots diced
5. Three celery stalks, diced
6. Four cloves garlic, minced
7. 1 cup red wine
8. 2 cups beef broth
9. Two tablespoons of tomato paste
10. Two bay leaves
11. One teaspoon of thyme leaves
12. Salt and pepper to taste

Instructions:

Prepare the Beef Cheeks:

Pat the beef cheeks dry with paper towels to remove excess moisture.

Season each cheek generously with salt and pepper.

Sear the Beef Cheeks:

Heat olive oil in a large, oven-safe Dutch oven over medium-high heat.

Sear the beef cheeks on all sides until deeply browned. This step enhances the flavor by creating a caramelized crust.

Sauté the Aromatics:

Add chopped onions, diced carrots, celery, and minced garlic to the Dutch oven.

Sauté until the vegetables are softened and aromatic.

Deglaze with Red Wine:

Pour in the red wine to deglaze the pan, scraping up any flavorful bits from the bottom.

Allow the wine to simmer for a few minutes until it reduces by half.

Add Tomato Paste:

Stir in the tomato paste, evenly distributing it among the ingredients for a robust flavor base.

Introduce Beef Broth and Herbs:

Pour in the beef broth, ensuring it covers the beef cheeks.

Add bay leaves and thyme leaves to infuse the dish with herbal notes.

Slow Braising:

Preheat your oven to 325°F (163°C).

Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.

Allow the beef cheeks to braise slowly for 3-4 hours or until they become fork-tender. This low and slow method breaks down collagen, resulting in a luscious, tender texture.

Check for Doneness:

After the initial braising time, check the beef cheeks. They should be easily pierced with a fork.

If needed, continue cooking until the desired tenderness is achieved.

Serve and Enjoy:

Remove the Dutch oven from the oven and discard the bay leaves.

Serve the beef cheeks on a bed of creamy mashed potatoes, polenta, or a rustic slice of crusty bread.

Spoon the flavorful braising liquid over the beef cheeks, creating a delectable sauce.

Conclusion:

This slow-braised beef cheeks recipe transforms a humble cut into a culinary masterpiece. The combination of rich flavors, tender texture, and aromatic herbs creates a dish that’s not only satisfying but also a testament to the magic of slow cooking. Enjoy the journey of making this savory symphony and savor each mouthful of this indulgent delicacy.