BRAISED BEEF CHEEKS RECIPES

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BRAISED BEEF CHEEKS RECIPE | EPICURIOUS



Braised Beef Cheeks Recipe | Epicurious image

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.

Provided by EPICURIOUS.COM

Yield Makes 4 main-course servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/2 teaspoon unsweetened cocoa powder
2 cups red wine (preferably a dry Lambrusco or Chianti)
1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper

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 RECIPE RECIPE | GOOD FOOD



Braised beef cheeks recipe Recipe | Good Food image

Leftover cuts of meat can be put to good use in this hard-to resist dish.

Provided by Mark LaBrooy and Darren Robertson

Categories     Main-course

Total Time 2 hours

Yield SERVES 4

Number Of Ingredients 15

2 tbsp olive oil
salt and pepper
4 large beef cheeks
1 brown onion, diced
1 bulb garlic, roughly chopped
2 long red chillies, deseeded and finely chopped
2 tins diced tomatoes
¾ bottle red wine
½ bunch rosemary, finely chopped
½ bunch thyme, finely chopped
½ bunch parsley, finely chopped 
For the Dutch carrots
1 bunch Dutch carrots
2 tbsp olive oil
¼ bunch thyme, roughly chopped

Steps:

  • 1. Put a large cast-iron pot on a high heat. Add the oil, then season the beef cheeks well and brown them in the pot. The darker the tones on the cheeks at this stage, the richer the sauce will be.

    2. Remove the cheeks from the pot and set aside. Add the onion, garlic and chilli and cook until the onions are translucent. Add the tomatoes, red wine, rosemary and thyme and bring to a simmer. Add the beef cheeks, put the lid on and simmer on the stove for 2-3 hours.

    3. Garnish with parsley and serve the dish on the table with parsnip puree and Dutch carrots (see method below).

    Tip: Give the beef cheeks a stir every so often during cooking so they don't catch on the bottom of the pot and burn.

    For the Dutch carrots: Wash the carrots and cut off the leaves, leaving three centimetres of stalk, then toss them with the olive oil and thyme. Heat a barbecue on high and char the carrots until soft.

More about "braised beef cheeks recipes"

BRAISED BEEF CHEEKS RECIPE RECIPE | GOOD FOOD
Leftover cuts of meat can be put to good use in this hard-to resist dish.
From goodfood.com.au
Total Time 2 hours
Category Main-course
  • 1. Put a large cast-iron pot on a high heat. Add the oil, then season the beef cheeks well and brown them in the pot. The darker the tones on the cheeks at this stage, the richer the sauce will be.

    2. Remove the cheeks from the pot and set aside. Add the onion, garlic and chilli and cook until the onions are translucent. Add the tomatoes, red wine, rosemary and thyme and bring to a simmer. Add the beef cheeks, put the lid on and simmer on the stove for 2-3 hours.

    3. Garnish with parsley and serve the dish on the table with parsnip puree and Dutch carrots (see method below).

    Tip: Give the beef cheeks a stir every so often during cooking so they don't catch on the bottom of the pot and burn.

    For the Dutch carrots: Wash the carrots and cut off the leaves, leaving three centimetres of stalk, then toss them with the olive oil and thyme. Heat a barbecue on high and char the carrots until soft.

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RED WINE BRAISED BEEF CHEEKS RECIPE | AUSTRALIAN BEEF ...
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Cuisine Modern Australian
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BRAISED BEEF CHEEKS (BRASATO DI GUANCIALE DI MANZO) - THE ...
Braised Beef Cheeks (Brasato di Guanciale di Manzo), a slow cooked Italian casserole dish using Barolo wine. This melt-in-the-mouth main course recipe is wonderful served with either potatoes or polenta.
From thehappyfoodie.co.uk
Cuisine Italian
  • Some versions of this dish suggest marinating both the meat and vegetables overnight in half a bottle of wine. I think only the meat requires this, as I do  not believe that onions, celery and carrots are enhanced in any way by this process. If anything, they  become more acidic, which probably explains why some recipes include sugar.

    Trim the cheeks of any excess fat, but do not remove all of it. Place them in a large earthenware bowl or plastic container, add half the wine, then cover and leave in a cool place (7-8°C) for 12-24 hours. If you can't find such a cool spot, you can put them in the fridge.

    When you are  ready to cook, lift the meat out of the marinade and dry it on kitchen paper. Set aside, and reserve the marinade for later use.

    Chop the  onions fairly thicldy but keep  the  carrot and celery whole, as they will be discarded later.

    Heat half the oil in a large, cast-iron casserole dish (an enamelled one is ideal). Add the onions, carrots and celery and garlic and stir them every now and then over a high heat to ensure they are coated in oil.

    Just as the onions begin to colour, take all the vegetables out of the dish and set aside.

    Add the  remaining oil to the casserole dish. Sprinkle the  cheeks  with the salt,  then place in the dish and brown thoroughly. Return the vegetables to the  dish  and add  the  bay leaf, peppercorns, juniper berries and rosemary. Mix with  a wooden spoon, then add the  marinade and remainder of the wine. Taste and adjust the  seasoning, if necessary.

    Increase the heat to deglaze the dish and evaporate the alcohol. Now add  the stock, ensuring it is level with  the meat but not above it. Bring to the boil, then cover  and simmer on the  hob for 30 minutes. Meanwhile, preheat the oven to 160°C/gas mark 3.

    Transfer the casserole to the oven for 3 hours, turning the meat every 20 or 30 minutes. If the liquid reduces too much and there's a danger of the dish drying out, add any remaining stock or some water. By the end of the coonng time, the liquid should have reduced by about half.

    When the meat is cooked (it should be tender enough to cut with a fork), discard all the vegetables. Strain the liquid through a sieve, then return it to the casserole.

    The dish can be served with  boiled or mashed potatoes, or polenta, assuming your previous course is not heavy on carbohydrates. If you want to have vegetables with this dish, discard all those in the casserole 15 minutes before the end of the cooling time and add some freshly sliced carrots.

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BEEF CHEEKS IN RED WINE | JAMIE MAGAZINE RECIPES
Take the pressure off on the big day with this slow-cooked cut – it takes minimum effort but delivers a divine, melt-in-the-mouth texture.
From jamieoliver.com
Total Time 5 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 763 calories per serving
    1. Preheat the oven to 140ºC/275ºF/gas 1.
    2. Using a sharp knife, remove the sinew from the beef cheeks. Peel and halve the shallots and peel and finely slice the garlic.
    3. Place half the butter in a medium ovenproof casserole dish over a medium heat. Sear the meat all over, until browned on all sides, then leave to one side.
    4. Add the shallots and fry for 8 to 10 minutes, or until slightly browned. Stir in the garlic and pick the thyme leaves straight into the pan. Fry for a couple of minutes, then return the beef cheeks to the pan and pour in the red wine.
    5. Bring to the boil, cook the wine for around 5 minutes, until reduced by half, then finely grate in the chocolate (if using).
    6. Pour in enough beef stock to cover, and turn up the heat. Bring back to the boil, season, then reduce the heat to the lowest setting. Cover with a tight layer of tinfoil and a lid, then place the pan in the oven and slowly braise for 4 to 4½ hours, or until incredibly tender.
    7. When the beef is almost ready, make the creamed parsnips. Bring a large pan of salted water to the boil.
    8. Peel and chop the parsnip, celeriac and apples into 3cm chunks, taking care to remove the apple seeds and core. Add the fruit and veg to the pan, and simmer for about 12 minutes, or until cooked through. Drain and steam dry over the hot pan.
    9. Stir in the rest of the butter and then spoon into a food processor. Pour in the milk and add a good pinch of sea salt and black pepper, then blitz until smooth, adding a little more milk if needed (you can do this in the pan with a hand blender if you prefer).
    10. Remove the cheeks from the casserole dish, then place the dish over a high heat. Cook rapidly until the sauce thickens. Stir in the jam, taste and adjust the seasoning, then add the cheeks back to the pan and baste.
    11. Serve with the creamy parsnips and all your favourite trimmings.
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BRAISED BEEF CHEEKS | AUSTRALIAN BEEF - RECIPES, COOKING ...
From australianbeef.com.au
Cuisine All
Calories per serving
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BRAISED BEEF CHEEKS RECIPE - HARRIS RANCH BEEF COMPANY
Jul 31, 2017 · Place the beef cheeks carefully in the oil to sear to a deep brown on all sides. Remove to a pan and reserve. Add the mirepoix to the pan and cook, stirring from time to time, until the onions are golden brown, about 7 to 8 minutes. Add the tomato puree and cook until it turns a deeper color and gives off a sweet aroma, about 1 minute.
From harrisranchbeef.com
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BRAISED BEEF CHEEK RECIPE - GREAT BRITISH CHEFS
May 23, 2015 · Method. print recipe. 1. Preheat the oven to 200°C/gas mark 6. 2. Gently roll the pieces of meat in the seasoned flour. Heat the vegetable oil in a large, heavy, heat-proof casserole dish until very hot and brown the meat quickly and evenly. Add the diced carrots and onions, cover and sweat gently for 10 minutes. 700g of beef cheek, cut into ...
From greatbritishchefs.com
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BRAISED BEEF CHEEKS WITH BEER AND MASH RECIPE - BBC FOOD
Feb 10, 2014 · Method. For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but ...
From bbc.co.uk
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BRAISED BEEF CHEEKS (JOUES DE BOEUF CONFITES)
Oct 06, 2010 · Put beef cheeks, garlic, thyme, wine, bay leaf, onion, celery, and clove into a bowl; cover and refrigerate 1–2 days. Transfer beef cheeks to a plate, reserving marinade. Pat beef cheeks dry and ...
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SLOW COOKED BEEF CHEEKS IN RED WINE SAUCE | RECIPETIN EATS
Aug 16, 2019 · These slow cooked Beef Cheeks are braised in a beautiful red wine sauce until they are so meltingly tender, you can eat it with a spoon! The braising liquid in this Beef Cheeks recipe is infused with incredible flavour and when pureed, transforms into a thick, luscious gravy-like sauce.
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BRAISED BEEF CHEEKS RECIPE - HARRIS RANCH BEEF COMPANY
Place the beef cheeks carefully in the oil to sear to a deep brown on all sides. Remove to a pan and reserve. Add the mirepoix to the pan and cook, stirring from time to time, until the onions are golden brown, about 7 to 8 minutes. Add the tomato puree and cook until it turns a deeper color and gives off a sweet aroma, about 1 minute.
From harrisranchbeef.com
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BRAISED BEEF CHEEKS RECIPE - ALL RECIPES UK
Pour beef stock and wine into the casserole pot; bring to the boil. Stir in porcini mushrooms, stock cubes, thyme and bay leaves. Lay a piece of baking 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.
From allrecipes.co.uk
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BEER-BRAISED BEEF CHEEK RECIPE - GREAT BRITISH CHEFS
print recipe. 1. Preheat the oven to 140°C/gas mark 1. 2. Trim the outside sinew from the beef cheeks and sear in a hot pan with oil to caramelise. 2 beef cheeks , large. oil. 3. Add the other ingredients, cover with parchment paper and tin foil and cook in the oven for 3 hours, until just tender.
From greatbritishchefs.com
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BRAISED SOUS VIDE BEEF CHEEKS RECIPE | SOUS-VIDE MAGAZINE
Heat the 4 tablespoons of oil in a cast iron pan over high heat. Sear both sides of cheeks until well browned, 3-4 minutes on each side. Chill for 1 hour. In the same cast iron pan, heat 2 tablespoons of oil over medium-high heat, then add carrots, celery, shallots, garlic, and salt. Cook for about 6 minutes or until well browned.
From sousvidemagazine.com
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SLOW-BRAISED BEEF CHEEKS IN BAROSSA SHIRAZ WITH SOFT ...
Step. 3. : Remove the beef cheeks from the fridge and season with sea salt and freshly cracked black pepper. Step. 4. : Remove the beef cheeks from the marinade and place into a large non-stick frying pan over a medium high heat. Brown on each side for approximately 3 minutes, then place in a heavy-based casserole dish.
From maggiebeer.com.au
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HOW TO COOK BEEF CHEEKS | COOKING TIPS | GORDON RAMSAY ...
Jul 02, 2019 · To start cooking your beef cheeks, seal the meat in a pot as you would for any other stew or braise. Then brown your vegetables (carrots, celery, onions), and add garlic, thyme and other woody herbs such as rosemary. Pour in red wine and chicken stock, cover with the lid and braise in the oven for 4 to 6 hours.
From gordonramsayrestaurants.com
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BRAISED BEEF CHEEKS {IN RED WINE SAUCE} - TIPBUZZ
May 13, 2020 · Place the beef cheeks on a work surface and pat dry with paper towels. Optional (for extra flavor): Place a skillet over medium-high heat. When hot, add the olive oil and beef cheeks. Fry for 2 minutes until lightly browned. Flip and repeat for the other side. Transfer the beef cheeks to the crock pot.
From tipbuzz.com
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INSTANT POT BEEF CHEEKS (SERVED 4 WAYS)
Oct 11, 2021 · BRAISED BEEF CHEEKS INGREDIENTS. For this recipe, we used 4 large beef cheeks (about 2.5 lb/1.2 kg), which yielded enough meat and sauce to have three meals: three servings of meat with mashed potatoes and green beans, two servings of braised beef tacos, and three servings of pasta with beef cheek ragu (we added more tomato sauce for extra volume).
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BRAISED BEEF CHEEKS WITH GOLDEN CRUST - ONLINE CULINARY ...
Braised Beef Cheeks with Golden Crust. Print Recipe. Braised Beef Cheeks with Golden Crust. Today I am showing you how to braise beef cheeks to perfection. Braising is the best way to transform tough muscle into a fork-tender moist cut. Braising (from the French “braiser”) a combination cooking method using moist and dry heat. ...
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