Slow Cooked Beef Cheeks
Slow-cooked beef cheeks are a delicious and tender dish that can be prepared using a slow cooker or on the stovetop.
How to cook Slow Cooked Beef Cheeks:
Slow-cooked beef cheeks are a delicious and tender dish that can be prepared using a slow cooker or on the stovetop. Here's a recipe to guide you through the process:
- 4 beef cheeks
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves of garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Begin by trimming any excess fat from the beef cheeks and season them with salt and pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef cheeks on all sides until they develop a brown crust. This will help seal in the flavors.
- Once seared, remove the beef cheeks from the skillet and set them aside.
- In the same skillet, add the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables until they become softened and slightly caramelized.
- Deglaze the skillet by pouring in the red wine, scraping the bottom to release any browned bits. Allow the wine to simmer for a couple of minutes to cook off the alcohol.
- Add the tomato paste, beef broth, bay leaves, and dried thyme to the skillet. Stir well to combine all the ingredients.
- Transfer the beef cheeks to a slow cooker and pour the vegetable and broth mixture over them. If you don't have a slow cooker, you can continue cooking the dish on the stovetop using a pot with a tight-fitting lid.
- Set the slow cooker to low heat and cook the beef cheeks for 6 to 8 hours, or until they become extremely tender. If using the stovetop, simmer on low heat for about 3 to 4 hours, ensuring the pot is covered tightly.
- Once the beef cheeks are cooked, remove them from the slow cooker or pot, and strain the cooking liquid into a separate saucepan. Discard the bay leaves.
- Simmer the cooking liquid over medium-high heat until it reduces and thickens into a sauce-like consistency. This will intensify the flavors.
- While the sauce is reducing, shred the beef cheeks using two forks. They should be incredibly tender and easily fall apart.
- Once the sauce has thickened, pour it over the shredded beef cheeks and mix well to coat them evenly.
- Serve the slow-cooked beef cheeks with your choice of accompaniments, such as creamy mashed potatoes, roasted vegetables, or crusty bread.
Enjoy your delicious and melt-in-your-mouth slow-cooked beef cheeks!