Braised Beef Cheeks
Slow-braised beef cheeks turn meltingly tender — pair with mashed potatoes or farro to balance the richness.
Slow-braised beef cheeks turn meltingly tender. Plate them with mashed potatoes, farro, or another starch to balance the richness.
Method
Directions
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1
Heat the olive oil over medium-high in a deep pot. Sear the beef cheeks on all sides until a caramelized crust forms, then remove them to a plate.
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2
Lower the heat to medium and add the onions. Cook for 5 minutes, until translucent. Add carrots and garlic and cook another 5 minutes. Stir in tomato paste and thyme and cook 5 minutes more.
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3
Return the beef cheeks to the pot and pour in the wine and water. Bring to a boil, then lower to a slow simmer. Cook for 5 hours, until the beef is fork tender.
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4
Remove the meat from the pot. Discard the vegetables and reduce the liquid by half. Season with salt and pepper to taste and serve.
From farm to your kitchen
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Premium beef from trusted farms — shipped overnight, frozen at peak freshness.
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