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@ Konstantine
2024-10-28 18:38:54Chef's notes
This Herb-Braised Beef Cheek recipe delivers tender, melt-in-your-mouth beef simmered slowly in a rich herb broth—without any wine! Sear the beef cheeks for a caramelized crust, then braise them with onions, garlic, carrots, and fresh herbs until perfectly tender. The dish is finished with a touch of lemon zest for brightness and pairs beautifully with creamy mashed potatoes or polenta, making it an ideal meal for cozy nights or special occasions. Perfect for anyone looking to enjoy a deeply flavorful, wine-free braised beef dish.
Details
- ⏲️ Prep time: 30 min
- 🍳 Cook time: 4 hrs
- 🍽️ Servings: 3-4
Ingredients
- 2 lbs beef cheeks, trimmed of excess fat
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp tomato paste
- 4 cups beef broth (or chicken broth for a lighter flavor)
- 1 cup water
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tsp smoked paprika (optional)
- 1 tsp ground cumin
- Zest of 1 lemon (optional, for a fresh finish)
Directions
- Pat the beef cheeks dry with a paper towel, then season generously with salt and pepper. Sear the Beef Cheeks: In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef cheeks for 4–5 minutes on each side, until browned. Remove and set aside. Cook the Vegetables: Add the chopped onion, garlic, carrots, and celery to the pot. Sauté for about 5–7 minutes until softened and slightly caramelized. Add Tomato Paste: Stir in the tomato paste and cook for an additional 1 minute. Deglaze and Add Broth: Pour in 1 cup of water, scraping any browned bits from the bottom of the pot. Add the beef broth, Worcestershire sauce, bay leaves, rosemary, thyme, paprika, and cumin. Stir well. Add the Beef Cheeks Back In: Return the beef cheeks to the pot, ensuring they’re mostly submerged in the liquid. Simmer: Cover the pot and reduce the heat to low. Let the beef cheeks braise for 3–4 hours until they’re tender and easy to pull apart with a fork. Finishing Touch: Before serving, sprinkle with lemon zest for brightness. Taste and adjust seasoning with additional salt and pepper if needed. Serve: Serve over mashed potatoes, polenta, or creamy risotto, with the braising liquid as a sauce.