Braised Beef Cheeks recipe

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Ingredients

2 tablespoons olive oil
5 pounds trimmed beef cheeks
1 large onion, diced small
1 carrot, diced small
4 cloves garlic, minced
4 cups beef stock
1 cup red wine
⅓ cup dried porcini mushrooms
2 cubes beef bouillon
1 teaspoon dried thyme
2 bay leaves

Nutrition Info

684.8 calories
carbohydrate: 6.3 g
cholesterol: 160 mg
fat: 53.3 g
fiber: 1.3 g
protein: 39.1 g
saturatedFat: 20.5 g
servingSize: -
sodium: 365.9 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

  4. Bake in the preheated oven until beef is very tender, 5 to 6 hours.

  5. Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

Recipe Yield

10 servings

Recipe Note

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

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