Beef Cheek Meat

Tender, slow-braised beef cheeks cooked until melt-in-your-mouth soft, delivering rich flavor and a silky texture perfect for family meals or special occasions.

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Prep Time 30

Cook Time 3 30

Total Time 4 15

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

Dutch oven, chef's knife, cutting board, measuring cups, measuring spoons, tongs, wooden spoon, oven

Ingredients

3 lb beef cheeks trimmed
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
1 large onion diced
2 carrots diced
2 celery stalks diced
4 cups beef stock
2 tbsp tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

Instructions

Trim silver skin and excess fat from the beef cheeks.
Pat dry and season with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat.
Sear beef cheeks on all sides until browned.
Remove meat and sauté onion, carrots, and celery.
Stir in tomato paste.
Add beef stock, thyme, rosemary, and bay leaves.
Return beef cheeks to the pot.
Cover and braise at 300°F (150°C) for about 3½ hours.
Cook until fork-tender.
Reduce sauce if desired.
Rest for 15 minutes before serving.

Notes

Trim all silver skin before cooking for the best texture.
Sear the beef thoroughly to develop deep flavor.
Keep the meat partially submerged in the braising liquid.
Cook until fork-tender; additional time may be needed depending on size.
Store leftovers in the braising liquid to maintain moisture.

Nutrition (Per Serving)

Calories: 520 kcal
Protein: 48 g
Carbohydrates: 8 g
Fat: 32 g
Saturated Fat: 12 g
Cholesterol: 145 mg
Sodium: 780 mg
Fiber: 2 g
Sugar: 3 g

Suitable For

Lunch, Dinner, Family Meals, Special Occasions

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently with some braising liquid.

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