Beef Cheeks
Easy to make, these quick braising beef cheeks make for a truly fantastic weeknight meal.
Servings: 4
Calories: 763kcal
Ingredients
- 2 pounds beef cheeks 4 large
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 medium medium white or yellow onion diced
- 2 tablespoons minced garlic
Sauce Ingredients
- 2 cups beef broth
- 1/4 cup red wine
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 bay leaf
Vegetables
- 2 large carrots washed and diced
- 2 stalks stalks celery washed and diced
- 5 large large white mushrooms sliced
- fresh parsley to garnish if desired
Instructions
Stove Top
- Remove any tough membranes from the outside of the beef cheek.
- Whisk together the flour, salt and pepper. Place the beef in the flour mixture and toss until the beef is coated. Shake off the excess.
- In a large braising pan, saute the beef cheeks in oil over medium heat until browned. Remove and place on a plate.
- Add in the onions and saute until they are softened, then add the garlic and saute until fragrant. If needed add in more olive oil to fry the onions.
- Whisk together the sauce ingredients then pour into the pan, deglazing the bottom by scraping the browned bits off.
- Add in the vegetables, then place the beef cheeks into the pan, nestling between the vegetables.
- Place the lid on top of the pan and simmer on medium-low for 2- 21/2 hours, turning the beef cheeks once, until the cheeks are tender and fall apart.
- Serve over mashed potatoes.
Oven Cooking
- Follow all steps for stove top then cook at 350°F for 2-3 hours, until the beef cheeks are tender.
- Serve over mashed potatoes.
Slow Cooker
- Remove any tough membranes from the outside of the beef cheek.
- Whisk together the flour, salt and pepper. Place the beef in the flour mixture and toss until the beef is coated. Shake off the excess.
- In a large braising pan, saute the beef cheeks in oil over medium heat until browned. Remove and place the cheeks into your slow cooker.
- Add the vegetables into the slow cooker.
- Add in the onions and saute until they are softened, then add the garlic and saute until fragrant. If needed add in more olive oil to fry the onions.
- Whisk together the sauce ingredients then pour into the pan, deglazing the bottom by scraping the browned bits off.
- Pour over the beef and vegetables in the slow cooker.
- Place the lid on top and cook for 8 hours on LOW until the beef is tender and falls apart. Do not cook on high.
- Serve over mashed potatoes.
Instant Pot
- Follow all slow cooker directions, but place into your Instant Pot and cook on high pressure for 75 minutes.
Nutrition
Calories: 763kcal | Carbohydrates: 23g | Protein: 44g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 25g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 1021mg | Potassium: 1089mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6178IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 6mg