Braised Beef Cheeks

Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 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
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:
684.8 calories; 39.1 g protein; 6.3 g carbohydrates; 160 mg cholesterol; 365.9 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Kim
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)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kim
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)
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
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)
Advertisement
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
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
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 06/03/2020