Beef Cheeks Food
BRAISED BEEF CHEEKS
When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it's difficult to find in the United States. A dry Lambrusco or Chianti makes a good substitute.
Categories Beef Tomato Appetizer Braise Red Wine Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 10
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.
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- Braised Beef Cheeks. Braising is a popular method for cooking beef cheeks, as it allows the meat to tenderize over a few hours. It can also be relatively healthy compared to frying, for example; for this to apply, you will need to remove as much of the fat as possible first.
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- Asian Slow Cooked Beef Cheeks. We really are touring the nations in this list: next up is an Asian-inspired beef cheek recipe. The flavors of the supporting ingredients, such as the carrot and ginger puree, conjure up a series of oriental images in the diner’s mind.
- Beef Cheek Stew Recipe. This recipe also takes advantage of braising to achieve a hearty, flavorful stew. It uses chicken stock instead of beef stock, but this isn’t a mistake – the author believes that beef stock would be overkill in an already very rich dish, so deliberately substitutes it with a lighter alternative.
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