Braised Beef Cheeks
Beef cheek meat is tender, flavorful, and packed with collagen—perfect for slow-cooked comfort food like barbacoa or red wine braises.
Equipment
- Dutch oven or slow cooker
- Tongs
- Knife and cutting board
Ingredients
- 2 lbs beef cheek meat trimmed of excess fat
- 2 tbsp olive oil for searing
- 1 cup beef broth
- 1 cup red wine or tomato sauce
- 1 onion sliced
- 4 cloves garlic minced
- 1 tsp cumin
- 1 tsp smoked paprika
- salt and pepper to taste
- 2 bay leaves
Instructions
- Trim beef cheeks and marinate overnight in olive oil, garlic, onion, and citrus juice for added tenderness and flavor.
- Heat olive oil in a Dutch oven. Sear beef cheeks on both sides until browned. Remove and set aside.
- In the same pot, sauté onions and garlic until fragrant. Add cumin, paprika, and stir.
- Return the beef cheeks to the pot. Add broth, wine (or tomato sauce), bay leaves, salt, and pepper. Bring to a simmer.
- Cover and braise on low heat for 3 hours, or until meat is fork-tender. Alternatively, cook in a slow cooker on low for 6–8 hours or in a pressure cooker for 50 minutes.
- Serve with mashed potatoes, rice, or tortillas. Spoon over pan sauce for extra flavor.
Notes
Beef cheeks are perfect for barbacoa, French braises, or Asian stews. Use the leftovers in tacos, pasta, or on top of rice bowls.