Beef Cheek Meat
Discover the rich, tender flavor of Beef Cheek Meat in this ultimate comfort food recipe. Perfect for slow-cooking lovers seeking a hearty, flavorful dish!
Ingredients
For the Beef Cheeks
- Beef cheek meat 2-3 pieces, approximately 1.5–2 pounds – Look for cuts with good marbling to ensure tenderness.
- Salt and black pepper – To season and enhance the natural flavors.
- Olive oil 2–3 tablespoons – For searing and adding a subtle depth of flavor.
Aromatics and Vegetables
- Onion 1 large, diced – Adds sweetness and balance to the dish.
- Garlic cloves 4–5, minced – Essential for building bold, savory flavors.
- Carrots 2 medium, chopped – For a touch of natural sweetness and texture.
- Celery stalks 2, chopped – Complements the aromatics and builds a rich base.
For the Sauce
- Red wine 1 cup – Adds depth and enhances the savory notes (optional; substitute with beef broth if needed).
- Beef stock 2 cups – The foundation for a hearty, flavorful sauce.
- Tomato paste 2 tablespoons – Adds richness and a touch of acidity.
- Fresh herbs thyme and rosemary, 2 sprigs each – Infuse the dish with an earthy aroma.
- Bay leaf 1–2 – A subtle flavor enhancer that rounds out the sauce.
Optional Additions
- Mushrooms 1 cup, sliced – For extra umami.
- Potatoes cubed, added during cooking – Makes it a one-pot meal.
Instructions
Prepare the Beef Cheeks
- First, pat the beef cheeks dry with paper towels to ensure they sear properly.
- Season generously with salt and black pepper on both sides to enhance the natural flavor of the meat.
Sear the Beef Cheeks
- Heat 2–3 tablespoons of olive oil in a large Dutch oven or heavy skillet over medium-high heat.
- Once the oil is hot, add the beef cheeks and sear them for 2–3 minutes on each side, or until a golden-brown crust forms. This step locks in the flavors, so don’t skip it!
- Once browned, remove the beef cheeks from the pan and set them aside on a plate.
Build the Flavor Base
- In the same pan, add the diced onion, minced garlic, chopped carrots, and celery. Sauté them for 5–7 minutes, stirring occasionally, until they soften and become fragrant.
- Stir in 2 tablespoons of tomato paste and let it cook for another 2 minutes. This step enhances the richness of the sauce and deepens the flavor.
Deglaze the Pan
- Pour in the red wine (or beef stock if you prefer a non-alcoholic option), scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Let the wine simmer for 2–3 minutes to reduce slightly and intensify its flavor.
Combine and Simmer
- Return the seared beef cheeks to the pan, nestling them into the sauce.
- Add the beef stock, thyme, rosemary, and bay leaf, making sure the beef cheeks are mostly submerged in the liquid.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a lid, and let it simmer for 3–4 hours, or until the beef cheeks are tender and fall apart easily when pierced with a fork.
- For a quicker option, you can use a slow cooker (set on low for 6–8 hours) or a pressure cooker (45–60 minutes on high pressure).
Finish the Sauce
- Once the beef cheeks are cooked to perfection, remove them from the pan and set them aside.
- For a thicker sauce, uncover the pot and let the sauce simmer for another 20–30 minutes, or mash some of the vegetables into the sauce for added texture.
- Taste the sauce and adjust the seasoning with salt and pepper if needed.
Serve and Enjoy
- Before serving, remove the thyme, rosemary sprigs, and bay leaf.
- Plate the beef cheeks and generously pour the sauce over the top. Pair with mashed potatoes, polenta, or your favorite sides for the ultimate comfort food experience.
- By following these simple steps, you’ll create a dish that’s tender, flavorful, and absolutely irresistible. Enjoy!
Notes
Nutrition Information (per serving)
- Calories: 450–500 kcal
- Fat: 25–30 g
- Saturated Fat: 10–12 g
- Cholesterol: 85–95 mg
- Sodium: 400–500 mg
- Carbohydrates: 8–12 g
- Fiber: 2–3 g
- Sugar: 2–4 g
- Protein: 45–50 g
- Iron: 3–4 mg