Introduction
Beef cheeks are a lesser-known cut of beef that are full of flavor and perfect for slow-cooking. When prepared correctly, they become extremely tender and have a melt-in-your-mouth texture. They are versatile and can be used in a variety of dishes from classic stews to more innovative creations.
Classic Beef Cheeks Stew
Ingredients:
2 lbs beef cheeks
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
2 bay leaves
2 cups beef broth
1 cup red wine
1 cup diced tomatoes
1 teaspoon dried thyme
Salt and pepper, to taste
Steps:
Preheat the oven to 300°F.
Heat olive oil in a Dutch oven over medium-high heat.
Sear beef cheeks on each side until browned. Remove from pot and set aside.
Add onion and garlic to the pot and cook until soft, about 5 minutes.
Add bay leaves, beef broth, red wine, diced tomatoes, thyme, salt, and pepper to the pot and stir to combine.
Return beef cheeks to the pot and bring to a simmer.
Cover and transfer to the oven to cook for approximately 3 hours, or until the beef cheeks are tender and falling apart.
Remove bay leaves and serve hot with crusty bread or over mashed potatoes.
Beef Cheeks Tacos
Ingredients:
2 lbs beef cheeks
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
2 cups beef broth
1 cup salsa
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
8-10 corn tortillas
Optional toppings: diced tomatoes, avocado, cilantro, lime, shredded cheese, sour cream
Steps:
Preheat the oven to 300°F.
Heat olive oil in a Dutch oven over medium-high heat.
Sear beef cheeks on each side until browned. Remove from pot and set aside.
Add onion and garlic to the pot and cook until soft, about 5 minutes.
Add beef broth, salsa, smoked paprika, cumin, chili powder, salt, and pepper to the pot and stir to combine.
Return beef cheeks to the pot and bring to a simmer.
Cover and transfer to the oven to cook for approximately 3 hours, or until the beef cheeks are tender and falling apart.
Remove beef cheeks from the pot and shred with a fork.
Warm tortillas and assemble tacos with the shredded beef cheeks and desired toppings.
Red Wine Braised Beef Cheeks
Ingredients:
2 lbs beef cheeks
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
2 cups red wine
2 cups beef broth
1 tablespoon tomato paste
2 tablespoons flour
1 tablespoon dried thyme
2 bay leaves
Salt and pepper, to taste
Steps:
Preheat the oven to 300°F.
Heat olive oil in a Dutch oven over medium-high heat.
Sear beef cheeks on each side until browned. Remove from pot and set aside.
Add onion and garlic to the pot and cook until soft, about 5 minutes.
Add red wine and beef broth to the pot and stir to combine.
Stir in tomato paste, flour, thyme, salt, and pepper.
Return beef cheeks to the pot and bring to a simmer.
Cover and transfer to the oven to cook for approximately 3 hours, or until the beef cheeks are tender and falling apart.
Remove bay leaves and serve hot with mashed potatoes or crusty bread.
Conclusion
Beef cheeks are a versatile and flavorful cut of meat that can be cooked in many different ways. From classic stews to innovative tacos, there are endless possibilities for this delicious ingredient. Experiment with different spices and cooking methods to create your own unique beef cheeks recipe that will impress even the most discerning foodies.
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