Braised Beef Cheeks Recipe

Beef cheeks: A flavorful cut of meat that becomes tender when slow-cooked.

Red wine: Adds depth and richness to the sauce.

Beef stock: Enhances the savory flavor of the dish.

Onion: Provides a sweet and aromatic base.

Garlic: Adds a pungent and savory note.

Olive oil: Used for browning the meat and sautéing the vegetables.

Thyme: Fresh herb that adds an earthy aroma.

Bay leaf: Adds a subtle, herbal flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

When browning the beef cheeks, make sure not to overcrowd the dutch oven. Browning in batches ensures that each piece gets a proper sear, which enhances the flavor of the final dish.

• beef cheeks - Substitute with beef short ribs: Beef short ribs have a similar texture and richness when braised, making them a good alternative.

• red wine - Substitute with beef broth with a splash of balsamic vinegar: This combination mimics the acidity and depth of red wine.

• beef stock - Substitute with chicken stock: Chicken stock can be used in a pinch, though it will be slightly lighter in flavor.

• large chopped onion - Substitute with shallots: Shallots provide a similar sweetness and depth of flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it lacks the same intensity.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• thyme - Substitute with rosemary: Rosemary offers a robust, aromatic flavor that complements braised dishes well.

• bay leaf - Substitute with oregano: Oregano provides a different but complementary herbal note.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness with a slightly different flavor profile.

• Allow the braised beef cheeks to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.

• Transfer the beef cheeks and any remaining sauce into an airtight container. Make sure the container is large enough to hold the beef cheeks without squishing them, but not so large that there is excessive air space.

• If you plan to consume the braised beef cheeks within a few days, store the container in the refrigerator. They will keep well for up to 3-4 days.

• For longer storage, consider freezing the braised beef cheeks. Place the cooled beef cheeks and sauce in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date and contents. This will help you keep track of how long the braised beef cheeks have been stored.

• When ready to reheat, thaw the beef cheeks in the refrigerator overnight if frozen. This slow thawing process helps maintain the texture and flavor.

• Reheat the braised beef cheeks gently on the stovetop over low heat, adding a splash of beef stock or red wine if needed to keep them moist. Alternatively, you can reheat them in the oven at 160°c (320°f) until warmed through.

• Serve the reheated braised beef cheeks with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh green salad.

• Oven Method:

  1. Preheat your oven to 150°C (300°F).
  2. Place the braised beef cheeks in an oven-safe dish and cover with foil to retain moisture.
  3. Reheat for about 20-30 minutes, or until the beef cheeks are warmed through. You can add a splash of beef stock or red wine to keep them juicy.

• Stovetop Method:

  1. Place the braised beef cheeks in a saucepan or skillet.
  2. Add a bit of beef stock or red wine to the pan to prevent drying out.
  3. Cover and heat over medium-low heat, stirring occasionally, until the beef cheeks are heated through, about 10-15 minutes.

• Microwave Method:

  1. Place the braised beef cheeks in a microwave-safe dish.
  2. Add a small amount of beef stock or red wine to keep them moist.
  3. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute intervals until warmed through.

• Sous Vide Method:

  1. Place the braised beef cheeks in a vacuum-sealed bag or a zip-lock bag using the water displacement method.
  2. Set your sous vide machine to 60°C (140°F).
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour, ensuring the beef cheeks are evenly warmed.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning and braising the beef cheeks.

• Oven: Preheated to 160°C (320°F), this is where the beef cheeks will braise to tender perfection.

• Tongs: Useful for turning and removing the beef cheeks from the pot.

• Cutting board: A sturdy surface for chopping the onion and mincing the garlic.

• Chef's knife: Essential for chopping the onion and mincing the garlic.

• Measuring cups: Used to measure out the red wine and beef stock accurately.

• Wooden spoon: Ideal for sautéing the onion and garlic, and for scraping up browned bits from the bottom of the pot.

• Ladle: Handy for serving the braised beef cheeks and sauce.

• Meat thermometer: Optional, but can be used to check the internal temperature of the beef cheeks to ensure they are tender.

• Serving platter: For resting and presenting the beef cheeks before serving.

Marinate overnight: Marinate the beef cheeks in red wine and spices the night before to enhance flavor and save prep time.

Pre-chop vegetables: Chop the onion and garlic in advance and store them in the fridge.

Use a slow cooker: If you have a slow cooker, use it to braise the beef cheeks while you go about your day.

Batch cooking: Double the recipe and freeze half for an easy meal later.

Quick sear: Sear the beef cheeks in a hot pan for a faster browning process.