BRAISED BEEF CHEEKS RECIPE | EPICURIOUS
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
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
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
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
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.
RED WINE BRAISED BEEF CHEEKS RECIPE | AUSTRALIAN BEEF ...
Cuisine Modern Australian
Calories per serving
BRAISED BEEF CHEEKS (BRASATO DI GUANCIALE DI MANZO) - THE ...
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.
BEEF CHEEKS IN RED WINE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 5 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 763 calories per serving
- Preheat the oven to 140ºC/275ºF/gas 1.
- Using a sharp knife, remove the sinew from the beef cheeks. Peel and halve the shallots and peel and finely slice the garlic.
- 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.
- 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.
- Bring to the boil, cook the wine for around 5 minutes, until reduced by half, then finely grate in the chocolate (if using).
- 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.
- When the beef is almost ready, make the creamed parsnips. Bring a large pan of salted water to the boil.
- 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.
- 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).
- 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.
- Serve with the creamy parsnips and all your favourite trimmings.
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Cuisine All
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