This has been a hit with everyone that has tried it.
Substitute 3 sprigs fresh thyme leaves for the dried thyme if preferred.
Fantastic! I only used about 2 lbs of beef cheeks and didn't blend the braising liquid at the end; but otherwise I kept everything else the same. It may take awhile to braise, but it really doesn't take much time to prepare. I could also see this being made into a slow cooker meal as well. The meat is fall apart tender and full of flavor. Great with polenta or garlic mashed potatoes!
Read More Fantastic! I only used about 2 lbs of beef cheeks and didn't blend the braising liquid at the end; but otherwise I kept everything else the same. It may take awhile to braise, but it really doesn't take much time to prepare. I could also see this being made into a slow cooker meal as well. The meat is fall apart tender and full of flavor. Great with polenta or garlic mashed potatoes!
Made this and OMG. I didn't have any mushrooms so I used a can of Cream of Mushroom soup instead. It is great. I served it over egg noodles. This is definitely a keeper. It is worth the wait.
This recipe is a great find, thanks for sharing. Superb flavor! I was surprised to find this readily available at my butcher shop. I believe this is an oftentimes overlooked cut of meat. IImmediately bought several pounds for my freezer. This may be THE best recipe this site has ever published...do they offer a recipe of the year? It would be a formidable contender!!
Beef cheeks are a rare treat in our house. I usually follow a well tested beef and noodles recipe so I was a little nervous trying something new. Glad that I took the chance because this was oh so good. The only change was that I used fresh baby bella mushrooms, its all I had. Will definitely use the dry porcinis next time as I think they will hold up better. Thank you Robert for sharing!
I followed the recipe st I used 2 cups of cabernet. It was the most delish. A real meat and potatoes type of meal!
