Best 10 Braised Beef Cheeks With Lobster Mushrooms Recipes

SLOW COOKED BEEF CHEEKS

Steps:

• Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
• Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
• Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
• Add the celery and carrot,s sauté for a further 3 minutes.
• Follow directions for your chosen cooking method below.

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 WITH MUSHROOMS

Steps:

• In a large saucepan, brown meat in oil in batches. Remove and set aside., In the drippings, saute onion until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil. Return beef to the pan. Add the remaining ingredients. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.

EASY BRAISED BEEF WITH MUSHROOMS RECIPE

Steps:

• Trim the Beef of any excess fat and cut the beef into 3-inch pieces. Set it aside.
• Chop the onions into one inch chunks and the mushrooms into halves. Set the veggies aside.
• Preheat a Dutch oven (or another oven-safe dish) with 2 tablespoons of oil over medium-high heat. Add in the Beef and brown each piece on all sides. Remove the Beef from the pot and set it aside.
• In the same pan, add 2 more tablespoons of oil and cook the onions and mushrooms in the Beef drippings until they turn a light shade of brown.
• Add the Beef back into the pan and season the pot with salt, cumin, and black pepper. Add in bay leaves and beef broth. Cover with a lid.
• Bake in a preheated oven to 375°F for about 90 minutes or until Beef is tender. Serve immediately with your favorite side dish and enjoy!

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 WITH LOBSTER MUSHROOMS

Steps:

• Position a rack in the lower third of the oven and heat to 250°F.
• Heat the beef stock in a medium pan over low heat and keep warm.
• Season the beef cheeks with 1 tablespoon salt and 2 teaspoons pepper, and sprinkle the flour evenly all over.
• Put a large Dutch oven or wide-bottomed stock pot over medium-high heat. When hot, add 2 tablespoons of the oil and enough of the beef chunks to make a roomy single layer in the pan. Cook, turning the beef as needed, until browned all over, about 6 to 7 minutes. Transfer to a large plate and repeat with the remaining beef, working in batches as necessary and adding another tablespoon or so of oil if the pot seems too dry.
• Add 2 tablespoons more olive oil to the pan, then add the onions. Cook, stirring frequently and scraping the browned bits off the bottom of the pan, until they start to soften and are barely brown on the edges, 3 to 5 minutes. Add the carrots, celery root, thyme, bay leaves, garlic, 1 teaspoon salt, and a few grinds of pepper. Cook, stirring frequently, until the celery root starts to soften, about 6 minutes.
• Return the beef and any accumulated juices back to the pot. Stir well for another minute or so to combine.
• Add the wine and bring just to a boil over medium-high heat. Lower the heat to maintain a simmer and continue to simmer for 5 minutes. Add the warm stock; once the liquid has returned to a simmer, cover the pot and transfer to the oven.
• Bake for 4 hours, checking every hour to make sure the liquid is at a bare simmer. (The key to tenderness is to cook at the lowest temperature possible. If the broth is simmering rapidly, reduce the oven temperature.)
• After 4 hours, remove the lid and stir. The stew should be very wet; if not, add a cup or so of water to reliquify. Return the uncovered pot to the oven. Continue to bake until the beef is completely tender and offers no resistance when you pull it apart with two forks, 1 to 2 more hours. If the beef is tender but the liquid has not reduced much, continue to bake until the liquid is 3/4 to 1 inch lower than the original level. Taste the liquid and season with more salt as needed.
• When the beef is done, set aside while you cook the mushrooms.
• (If you make this a day ahead, let cool to room temperature before you cover and refrigerate the cheeks. When ready to serve, reheat gently over low heat, stirring frequently until heated through, 30 to 45 minutes.)
• Using a small knife, scrape any dirt off of the mushrooms. If they are particularly large, cut them into 3/4- to 1-inch pieces.
• Put 1 tablespoon of the butter in a large skillet (it should be large enough to hold the mushrooms in a single layer) and put the pan over medium-high heat. When the butter is melted and bubbling, add the mushrooms and cook, stirring frequently, until the mushrooms' juices have released and evaporated. Add the remaining 1 tablespoon butter and the shallot and cook for 1 minute, stirring frequently. Add the garlic and continue sautéing for an additional minute. Add the vinegar and stir until the liquid evaporates. Add the parsley and season with salt and pepper to taste.
• Arrange the beef in shallow bowls and ladle some of the braising liquid over it. Top with the sautéed mushrooms.
• You may need to special order beef cheeks (a specialty butcher is your best bet), but you can substitute with brisket if you can't find cheeks. The glands are marble-size organs that are attached to the cheeks (they may already have been removed from the ones you have).

SIMPLE BRAISED MUSHROOMS

Steps:

• Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
• Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.

BRAISED BEEF WITH RED ONIONS & WILD MUSHROOMS

Steps:

• Heat oven to 160C/fan 140C/gas 3. Pat the beef dry with kitchen paper and season both sides. Thinly slice the onions. Pour 600ml boiling water over the dried mushrooms. Soak for 30 mins, then drain, reserving the juices.
• Heat 2 tbsp of the oil in a large, flameproof casserole, then add the meat and fry on both sides until browned. you may need to do this in batches. Remove the meat from the pan, pour in the remaining oil, then add the onions and fry for 10 mins until softened and lightly browned. Return the meat to the pan, sprinkle in the flour and cook for 1 min.
• Add the port, mushroom liquid and soaked mushrooms. Bring to the boil, season, then cover tightly and cook in the oven for 1½-2 hrs until the meat is tender. Check after 1 hr and give it a stir. If the sauce looks like it's getting too thick, add a splash of boiling water.
• Taste and add more seasoning if necessary, then add the chestnut mushrooms and cook for a further 10 mins.

COD BRAISED IN SAVORY LOBSTER BROTH, WITH LEEKS, MUSHROOMS AND LOBSTER

Steps:

• To cook the lobster, bring a large pot of salted water to a boil. Add the lobster, cover and cook for 10 minutes. Remove the lobster and set it aside to cool. Reserving the shells, remove the meat from the tail and claws and cut it into 3/4-inch chunks and refrigerate. Split the body shell in half and remove the head sac. Cut the body into smaller pieces. Set aside.
• To make the broth, preheat the oven to 425 degrees. Place the lobster shells in a metal roasting pan with the onion, carrots, celery and garlic. Drizzle with the olive oil. Roast for 30 minutes, stirring twice, then transfer the shells and vegetables to a large pot.
• Place the roasting pan over medium-high heat and deglaze with a 1/2 cup of the water. Add this liquid and the wine and tomato paste to a pot with 4 cups of water. Bring to a boil. Skim the broth, then reduce to a simmer. Add tarragon, thyme, pepper flakes, saffron, peppercorns and bay leaves. Partially cover and simmer for 1 to 1 1/4 hours. Strain and season with salt and pepper.
• To make the cod, trim the fish if needed and check for bones. Keep refrigerated. Heat the olive oil in a large skillet over medium heat. Add the carrots, leeks and mushrooms and saute until the vegetables are softened, about 5 minutes. Add the lobster broth and bring to a boil. Reduce to a simmer. Season the cod with salt and pepper and place in the pan. Cover and cook until just cooked through, about 8 minutes. Add the lobster meat, re-cover, remove from heat and let stand for 2 minutes.
• Using a slotted spoon, remove the cod and divide among 4 soup plates. Arrange the vegetables and lobster meat around the fish and spoon the broth over the top. Sprinkle with parsley and serve with toasted, crusty bread

BRAISED BEEF CHEEKS WITH POLENTA, COFFEE & WILD MUSHROOMS

Steps:

• Heat the oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy ovenproof pan or flameproof casserole dish, big enough to hold the beef cheeks, over a high heat. Dust the beef cheeks in the flour and fry on all sides until brown. Remove from the pan and set aside. Add the carrots, onion and bay, and fry until well coloured. Add the beer and let it simmer and reduce by three-quarters. Return the beef to the pan, cover with the stock and put the pan in the oven, covered. Leave to braise for 3 hrs 30 mins or until tender but not completely falling apart. Once cool, the cheeks can be chilled if making in advance.
• Pour the braising liquid through a sieve, return to the pan and put back on a high heat to reduce by half. Return the beef to the cooking liquid and leave to simmer over a low heat before serving.
• To make the polenta, heat the milk until steaming. Add the polenta, whisking continuously, and cook over a very low heat for 5 mins. Make sure to stir the polenta at regular intervals so that it doesn't stick or become lumpy. Add the coffee and 50g butter, season and keep stirring until smooth. Add a little water to loosen, if necessary.
• Melt the remaining butter in a frying pan. When foaming, add the mushrooms and garlic, cook for 5 mins, then add the parsley. Cut the beef cheeks in half so that you have four even-sized pieces. Put a few generous spoons of polenta in the bottom of four deep bowls or plates. Put a piece of beef cheek on top and scatter the mushrooms around. Serve the remaining sauce in a jug on the side.