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Tender Beef Cheek Meat

Tender Beef Cheek Meat: The Ultimate Braising Cut

This dish showcases the art of slow cooking with tender, flavorful grass-fed beef cheeks. Perfect for special occasions or cozy family dinners, this recipe combines rich spices and a hearty braising liquid to create a melt-in-your-mouth masterpiece.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine French
Servings 4
Calories 380 kcal

Equipment

  • - Dutch oven or heavy-bottomed pot
  • - Tongs
  • - Chef's knife
  • - Cutting board
  • - Measuring spoons and cups

Ingredients
  

  • #### For the Beef Cheeks:
  • - 2 lbs grass-fed beef cheeks trimmed of silver skin and excess fat
  • - 2 teaspoons kosher salt
  • - ½ teaspoon black pepper
  • - 2 tablespoons all-purpose flour optional, for dredging
  • - 2 tablespoons olive oil
  • #### For the Braising Liquid:
  • - 1 large onion diced
  • - 2 medium carrots diced
  • - 3 cloves garlic minced
  • - 2 cups red wine e.g., Merlot or Cabernet Sauvignon
  • - 1 cup beef stock
  • - 2 tablespoons tomato paste
  • - 1 teaspoon smoked paprika
  • - 1 teaspoon ground cumin
  • - 2 sprigs fresh thyme
  • - 1 bay leaf

Instructions
 

  • **Prepare the Beef Cheeks**
  • - Pat the beef cheeks dry with a paper towel.
  • - Season both sides with salt and pepper.
  • - Optional: Dredge the beef cheeks lightly in flour to enhance browning.
  • **Sear the Beef Cheeks**
  • - Heat olive oil in a Dutch oven over medium-high heat.
  • - Sear the beef cheeks for 2-3 minutes per side until a golden crust forms. Remove and set aside.
  • **Sauté the Aromatics**
  • - Lower the heat to medium and add the diced onion, carrots, and garlic. Sauté for 5-7 minutes until softened.
  • **Deglaze the Pot**
  • - Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
  • **Assemble the Braise**
  • - Stir in the beef stock, tomato paste, smoked paprika, and ground cumin.
  • - Add the thyme and bay leaf. Return the beef cheeks to the pot, ensuring they’re half-submerged in the liquid.
  • **Braise**
  • - Preheat your oven to 300°F (150°C). Cover the pot with a lid and transfer it to the oven.
  • - Cook for 3-4 hours, turning the beef cheeks halfway through, until they are fork-tender.
  • **Serve**
  • - Remove the beef cheeks and strain the braising liquid if desired. Serve with mashed potatoes, roasted vegetables, or crusty bread.