How to Make Beef Cheek Anatomy

Braised Beef Cheeks

Place the whole beef cheeks in the pan and brown on each side until nicely browned.

Recipe Summary Braised Beef Cheeks

This has been a hit with everyone that has tried it.

Ingredients | Beef Cheek Anatomy

2 tablespoons olive oil

5 pounds trimmed beef cheeks

1 large onion, diced small

1 carrot, diced small

4 cloves garlic, minced

4 cups beef stock

1 cup red wine

⅓ cup dried porcini mushrooms

2 cubes beef bouillon

1 teaspoon dried thyme

2 bay leaves

Directions

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.

Substitute 3 sprigs fresh thyme leaves for the dried thyme if preferred.

Info | Beef Cheek Anatomy

prep: 20 mins cook: 5 hrs 30 mins total: 5 hrs 50 mins Servings: 10 Yield: 10 servings

TAG : Braised Beef Cheeks

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