Best Beef Cheeks Recipes

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

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 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).

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.

BEEF CHEEKS WITH SWEET POTATO PUREE

Steps:

• Preheat oven to 180°C.
• To make the Bouquet Garni, gather herbs in a small square of muslin and tie with kitchen string to secure.
• Heat half of the oil in a large, ovenproof casserole dish over a medium-high heat and cook the beef cheeks in 2 batches for 8 minutes each batch, until browned all over and set aside.
• Heat remaining oil in the dish over a medium heat and add onion, celery, carrot and leek and cook, stirring, for 5 minutes or until softened and lightly browned.
• Return beef cheeks to dish with the stock, tomato, wine, lemon zest and bouquet garni and season with salt and pepper and bring to the boil.
• Transfer dish to the oven and cook, covered for 2 hours.
• Stir in eschallots and mushrooms and cook, uncovered for a further 40 minutes or until sauce has thickened and beef is very tender.
• Remove from and reserve beef, eschallots and mushrooms; strain the sauce and discard vegetables and then return beef, eschallots and mushrooms to strained sauce.
• Meanwhile cook potato in a large saucepan of boiling water over a medium heat for 15 minutes or until tender, drain and pass through a potato rice and then stir in milk and butter and season with salt and pepper.
• Lightly spray a large frying pan with oil and heat over a medium heat and cook zucchini ribbons for 4 minutes or until just tender and season with salt and pepper.
• TIP 1 - for a shortcut use a pre-prepared bouquet garni made with dry herbs.
• TIP 2 - for a more intensely flavoured mash, try roasting instead of boiling the potatoes before mashing them.
• TIP 3 - if you prefer a chunky sauce, omit straining the sauce, in step 8, so that you retain all the vegetables.

BRAISED BEEF CHEEKS WITH CELERY ROOT AND POLENTA

Steps:

• Brush 8x8x2-inch glass baking dish with olive oil. Bring 2½ cups water to boil in medium saucepan. Add ½ tsp salt. Gradually whisk in cornmeal. Bring to boil, then reduce heat to medium. Cook until thickened, stirring constantly, about 3 minutes. Pour cornmeal mixture into prepared dish; spread evenly with spatula. Cool. Cover polenta with plastic wrap; chill until cold, at least 2 hours. Preheat oven to 400°F. Heat ¼ cup oil in heavy large ovenproof pot over medium-high heat. Sprinkle beef with salt and pepper. Add to pot; cook until brown, about 4 minutes per side. Transfer beef to plate. Add carrots and next 3 ingredients to pot. Sauté until light golden, about 6 minutes. Add wine, tomato sauce, and rosemary. Bring to boil. Return beef to pot, stirring to coat. Cover; transfer to oven. Cook until meat is very tender when pierced with fork, about 2 hours. Transfer beef to large shallow bowl; tent with foil. Cut polenta into 1-inch cubes. Add polenta to vegetables and stir over medium heat until warmed through, about 5 minutes. Spoon sauce, vegetables, and polenta over beef.

BEEF CHEEKS

Steps:

• Finely dice the celery. Peel and finely dice the horseradish, carrot, onion, ginger and garlic. Trim the lemongrass, halve crosswise and split through the stalk. Divide the lemongrass, thyme and sage into 2 piles and tie up.
• Cut the beef cheeks in half lengthwise and sprinkle with salt and pepper and cumin.
• Heat 2 tablespoons of oil in a 6-quart nonreactive Dutch oven and brown the cheeks in batches, about 3 to 5 minutes on each side. Remove the cheeks to a bowl as they brown.
• Heat the remaining 5 tablespoons of oil in drippings and add the celery, horseradish, carrot and onion. Cover and cook until soft but not browned, about 10 minutes. Stir occasionally. Add the ginger and garlic and sauté for 3 minutes, until softened. Add the tomato paste and cook, stirring, 2 minutes. Stir in the tamarind paste and chutney and then blend in the wine and Madeira. Add the herb bundles.
• Heat the stock to boiling and simmer 5 minutes. Add the cheeks, cover and simmer over low heat until tender, about 3 hours.
• Remove the cheeks to a bowl and boil the sauce to reduce to 3 cups. (This takes about 1 hour.)
• Slice the cheeks and cover with sauce. Serve.