Slow-Cooked Beef Cheek Meat
Discover the art of cooking beef cheek meat for a melt-in-your-mouth experience that outshines traditional cuts. This slow-cooked dish transforms an often-overlooked cut into a gourmet delicacy rich in flavor and texture.
Ingredients
Main Ingredients
- 4 lbs beef cheek meat, trimmed of excess fat and silver skin The key ingredient for this recipe.
- 3 tablespoons olive oil, divided Can substitute with avocado oil for a higher smoke point.
- 2 tablespoons all-purpose flour Can substitute rice flour for a gluten-free option.
- 2 medium onions, roughly chopped About 2 cups.
- 3 medium carrots, chopped into 1-inch pieces About 1.5 cups.
- 2 stalks celery, chopped About 1 cup.
- 6 cloves garlic, minced About 2 tablespoons.
- 2 tablespoons tomato paste Can substitute sun-dried tomato puree for deeper flavor.
- 1 cup dry red wine Can substitute beef broth for an alcohol-free version.
- 3 cups beef stock or broth, preferably low-sodium
- 2 leaves bay leaves
- 4 sprigs fresh thyme Or substitute with 1 teaspoon dried.
- 2 sprigs fresh rosemary Or substitute with 1/2 teaspoon dried.
- 1 tablespoon balsamic vinegar Can substitute with red wine vinegar or apple cider vinegar.
- 2 teaspoons sea salt Or to taste.
- 1 teaspoon freshly ground black pepper Or to taste.
Instructions
Preparation
- Thoroughly pat the beef cheek meat dry with paper towels, then trim away any excess fat and silver skin.
- Cut extremely large pieces into 3-inch portions for even cooking.
- Season the beef cheeks generously on all sides with salt and pepper, then lightly dust with flour, allowing the meat to rest at room temperature for 15-20 minutes.
Searing
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
- Brown the beef cheeks in batches, approximately 3-4 minutes per side, until deeply caramelized.
- Transfer seared pieces to a clean plate.
Aromatic Base
- Reduce heat to medium, add the remaining tablespoon of olive oil to the pot.
- Add the chopped onions, carrots, and celery, stirring occasionally until the vegetables begin to soften, about 5-7 minutes.
- Add the minced garlic and cook for another 60 seconds until fragrant.
- Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
Braising Liquid
- Pour in the red wine and scrape up browned bits from the pot, allowing it to simmer and reduce by half, about 5 minutes.
- Add the beef stock, bay leaves, thyme, and rosemary. Return the seared beef cheek meat and any accumulated juices to the pot.
Slow Cooking
- Bring the liquid to a gentle simmer, reduce heat to low, cover with a lid, and cook for 3-3.5 hours, turning the beef cheeks once halfway through.
- The beef cheeks are done when fork-tender.
Finishing the Sauce
- Transfer the beef cheeks to a serving dish and tent with foil.
- Increase the heat and simmer the sauce uncovered for about 15-20 minutes, stirring in balsamic vinegar before serving.
Serving
- Return the beef cheeks to sauce to warm through if needed.
- Serve the beef cheeks over creamy mashed potatoes, polenta, or with crusty bread.
Notes
Allow the finished dish to rest for 20-30 minutes for improved texture and flavor. This dish can also be made a day ahead and reheated.