Braised Beef Cheeks

Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This has been a hit with everyone that has tried it.

By Robert Smith

Gallery

Recipe Summary

prep:
20 mins
cook:
5 hrs 30 mins
total:
5 hrs 50 mins
Servings:
10
Yield:
10 servings
Nutrition Info
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 275 degrees F (135 degrees C).

    Advertisement

  • 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.

Cook's Note:

Substitute 3 sprigs fresh thyme leaves for the dried thyme if preferred.

Nutrition Facts

Per Serving:
685 calories; protein 39.1g; carbohydrates 6.3g; fat 53.3g; cholesterol 160mg; sodium 365.9mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Kim
Allstar
Rating: 5 stars
01/15/2018
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
Helpful
(1)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
mikegrove81
Rating: 5 stars
11/25/2016
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. Read More
Helpful
(1)
Kim
Allstar
Rating: 5 stars
01/15/2018
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
Helpful
(1)
Glorya Osborne-Ellis
Rating: 5 stars
01/14/2018
I followed the recipe st I used 2 cups of cabernet. It was the most delish. A real meat and potatoes type of meal! Read More
Advertisement
kkgotchall
Rating: 5 stars
01/27/2020
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! Read More
Judith R. Fleser
Rating: 5 stars
10/19/2020
I have discovered a new type of meat That I am able to eat without negative consequences. I’m very, very happy! I actually cut the recipe in half because I can’t eat very much and it’s just me that I was cooking for. I made the mistake of using 2 bay leaves Instead of cutting that in half. That was a little bit of a mistake, but even my mistakes are edible! This was so much fun to learn and now that I know it, I’ll be using it a lot more! Thank you Read More
Karen Gonzalez
Rating: 5 stars
03/15/2021
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!! Read More
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 05/15/2021