Beef Cheek Meat: Selection, Preparation, and Cooking Methods

Beef cheek meat transforms from a tough, sinewy cut into a rich, melt-in-your-mouth delicacy when braised low and slow. Infused with aromatic vegetables, herbs, and a luscious sauce, this dish is perfect for an elegant dinner or comforting meal prep.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Trim excess fat and silver skin.

Step 2

Pat dry and season generously with salt and pepper.

Step 3

Heat olive oil in a Dutch oven over medium-high heat.

Step 4

Sear beef cheeks for 3-4 minutes per side until browned. Remove and set aside.

Step 5

In the same pot, sauté onion, carrots, and celery until softened (5-7 minutes).

Step 6

Add garlic and cook for 1 minute.

Step 7

Stir in tomato paste and cook for 2 minutes.

Step 8

Pour in apple cider vinegar, scraping up browned bits.

Step 9

Add beef stock, bay leaves, thyme, rosemary, and peppercorns.

Step 10

Return beef cheeks to the pot, ensuring they’re mostly submerged.

Step 11

Oven method: Cover and bake at 325°F (165°C) for 3-4 hours.

Step 12

Stovetop method: Cover and simmer on low for 3-4 hours.

Step 13

Remove beef cheeks and strain the braising liquid.

Step 14

Reduce the sauce over medium heat until thickened by one-third.

Step 15

Return beef cheeks to warm through before serving.

Step 16

Spoon sauce generously over the beef cheeks.

Step 17

Pair with mashed potatoes, polenta, or roasted vegetables.

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