Tender and Flavourful Skin Food: A Delicious Beef Cheek Recipe!!

When it comes to underrated cuts of meat that deliver incredible flavor and tenderness, beef cheeks are a true hidden gem!Slow-cooked to perfection, beef cheeks transform into a melt-in-your-mouth delicacy that will really nourish the gut and your skin. Let's delve in!

Why Choose Beef Cheeks?

Beef cheeks are cut from the facial muscles of the cow, which means they're naturally rich in connective tissue. This collagen breaks down beautifully during slow cooking, this leaves you with a dish that is not only tender but also DELICIOUS! It's a perfect cut for braising or slow-cooking methods, allowing lots of time for the meat to become incredibly soft while absorbing the flavors of the cooking liquid.

Ingredients You'll Need:

• 4 beef cheeks, trimmed of excess fat

• 2 tablespoons olive oil

• Salt and pepper (As much as you desire :)

• 1 onion, finely chopped

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 1 cup red wine (choose a full-bodied )

• 2 cups beef broth

• 2 bay leaves

• 2 sprigs of thyme

• 1 tablespoon tomato paste

  
  

Instructions:

1. Prepare the Beef Cheeks:

   • Start by patting dry the beef cheeks with paper towels to remove excess moisture. Season generously with salt and pepper.(i love salt so im generous)

2. Sear the Beef Cheeks:

   • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef cheeks until well-browned on all sides, about 3-4 minutes each side. This step adds crucial flavor to the dish!

3. Sauté the Vegetables:

   • Reduce the heat to medium. Add the chopped onion, carrots, celery, and minced garlic to the pot. Sauté for about 5-6 minutes, or until the vegetables start to soften and smell delicious.

4. Deglaze the Pot:

   • Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (this is where the flavor is!). Let the wine simmer for a few minutes until it reduces slightly. (a good friend taught me this and its a game changer)

5. Braise the Beef Cheeks:

   • Return the beef cheeks to the pot. Add the beef broth, bay leaves, thyme sprigs, and tomato paste. Bring the liquid to a simmer.

6. Cook Low and Slow:

   • Cover the pot with a lid and reduce the heat to low. Let the beef cheeks simmer gently for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls apart. Check every now and again to make sure there is enough liquid-add more broth if needed.

7. Finish and Serve:

   • Once the beef cheeks are cooked to perfection, remove them from the pot. Strain the cooking liquid through a fine-mesh sieve, pressing on the solids to extract all the flavors.

8. Serve and Enjoy:

   • To serve, place a beef cheek on each plate and spoon some of the strained cooking liquid over the top. Garnish with freshly chopped parsley for a pop of color and freshness. These beef cheeks are perfect with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. This is a death row meal guys!

Why This Recipe Works:

This recipe works wonders because of the slow cooking method which allows the tough connective tissues in the beef cheeks to break down, resulting in fork-tender meat that's full of flavor. The combination of red wine, beef broth, and vegetables creates a rich and savory sauce that perfectly complements the meat!BESTIES.

It's a dish that celebrates the beauty of slow cooking and the incredible flavors that can be achieved with a humble cut of meat. So, gather your ingredients, set aside some time for simmering, and get ready to savor every bite of this tender and flavorful masterpiece. Cheers to good food and great company!

Mary xx