Best 3 Braised Beef Cheeks Recipes

BRAISED BEEF CHEEKS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
• Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment 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. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

BRAISED BEEF CHEEKS

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 WITH CELERY ROOT AND POLENTA

Steps:

• Brush 8x8x2-inch glass baking dish with olive oil. Bring 2½ cups water to boil in medium saucepan. Add ½ tsp salt. Gradually whisk in cornmeal. Bring to boil, then reduce heat to medium. Cook until thickened, stirring constantly, about 3 minutes. Pour cornmeal mixture into prepared dish; spread evenly with spatula. Cool. Cover polenta with plastic wrap; chill until cold, at least 2 hours. Preheat oven to 400°F. Heat ¼ cup oil in heavy large ovenproof pot over medium-high heat. Sprinkle beef with salt and pepper. Add to pot; cook until brown, about 4 minutes per side. Transfer beef to plate. Add carrots and next 3 ingredients to pot. Sauté until light golden, about 6 minutes. Add wine, tomato sauce, and rosemary. Bring to boil. Return beef to pot, stirring to coat. Cover; transfer to oven. Cook until meat is very tender when pierced with fork, about 2 hours. Transfer beef to large shallow bowl; tent with foil. Cut polenta into 1-inch cubes. Add polenta to vegetables and stir over medium heat until warmed through, about 5 minutes. Spoon sauce, vegetables, and polenta over beef.