Making meat delicious depends on both the ingredients you use and the cooking method. A recipe that includes these two features; Braised Beef Cheeks!
Braised Beef Cheeks
Making meat delicious depends on both the ingredients you use and the cooking method. A recipe that includes these two features; Braised Beef Cheeks!
Beef cheek is a quality meat type that is juicy and tender after cooking, although it takes a little longer to cook. It is both delicious and satisfying with the vegetables you add to the beef cheek, the mashed potatoes you prepare and the sauce you will add on it. When you marinate the meat, you will notice that the flavor reaches the meat more easily and it becomes more tender.
The use of red wine in the recipe is optional. But marinating meat with red wine is very popular and makes your meat tastier. You do not need to prepare meat dishes only for special occasions or for crowded tables. If you live alone, you can prepare this delicious recipe for yourself. You will feel special and valuable, and you will feel pleasant while preparing this dish.
It is not easy to make a meat dish and to keep its consistency and degree of cooking. But if you prepare the ingredients completely and follow the instructions carefully, you can prepare a meat dish that suits your taste.
Braised Beef Cheeks Ingredients
2 large beef cheeks
salt
black pepper
For the sauce
olive oil
4 carrots
4-5 halved shallots
3 chopped celery
½ garlic
½ tube tomato paste
½ bottle of red wine
rosemary
thyme
bay leaves
Potato Mash
500 ml cream
5 tbsp butter
chives
seasoning
potatoes
Instructions
1
Take two large beef cheeks. Removing excess fat or sinuses will allow you to eat softer and more delicious braised beef cheeks. You can also season it by adding salt and black pepper. Leave in the refrigerator uncovered for at least an hour, ideally overnight.
2
Remove from the refrigerator and pat it lightly. Then sear in a hot pan for about 2.5 minutes on each side until caramelized and golden brown. Remove the beef.
3
Chop the carrots, shallots, celery and garlic into large chunks.
4
Saute these chopped vegetables in olive oil for 5 minutes on medium heat.
5
Once softened, add half a tube of tomato paste and cook for 1 minute. Then deglaze with half a bottle of red wine. One of the biggest effects of marination is that you can add different flavors to meat.
6
Stir to combine, add back to your beef cheeks and cover with beef broth. Bring to a boil, then drop heat to low simmer and add rosemary, thyme, and bay then cover. Let it bubble gently for 4 hours.
7
Remove the beef, cover with foil and strain the liquid. Reduce this down by half and set aside.
8
Boil the potatoes until tender, then make a creamy butter slurry. Beat cream, butter, whisk over medium heat until emulsified, then add chives and season.
9
Mash the potatoes or whisk them to make them smoother, then add the warm cream. Stir until incorporated and season to taste.
10
Add reduced braising liquid to a pan, then add the beef to warm it up - basting in the sauce before plating.
11
Spread the creamy mashed potatoes on the base, put the beef cheeks on it, and then pour the sauce. Cover it with finely chopped chives.
12
Enjoy your meal!
Ingredients
2 large beef cheeks
salt
black pepper
For the sauce
olive oil
4 carrots
4-5 halved shallots
3 chopped celery
½ garlic
½ tube tomato paste
½ bottle of red wine
rosemary
thyme
bay leaves
Potato Mash
500 ml cream
5 tbsp butter
chives
seasoning
potatoes
Directions
1
Take two large beef cheeks. Removing excess fat or sinuses will allow you to eat softer and more delicious braised beef cheeks. You can also season it by adding salt and black pepper. Leave in the refrigerator uncovered for at least an hour, ideally overnight.
2
Remove from the refrigerator and pat it lightly. Then sear in a hot pan for about 2.5 minutes on each side until caramelized and golden brown. Remove the beef.
3
Chop the carrots, shallots, celery and garlic into large chunks.
4
Saute these chopped vegetables in olive oil for 5 minutes on medium heat.
5
Once softened, add half a tube of tomato paste and cook for 1 minute. Then deglaze with half a bottle of red wine. One of the biggest effects of marination is that you can add different flavors to meat.
6
Stir to combine, add back to your beef cheeks and cover with beef broth. Bring to a boil, then drop heat to low simmer and add rosemary, thyme, and bay then cover. Let it bubble gently for 4 hours.
7
Remove the beef, cover with foil and strain the liquid. Reduce this down by half and set aside.
8
Boil the potatoes until tender, then make a creamy butter slurry. Beat cream, butter, whisk over medium heat until emulsified, then add chives and season.
9
Mash the potatoes or whisk them to make them smoother, then add the warm cream. Stir until incorporated and season to taste.
10
Add reduced braising liquid to a pan, then add the beef to warm it up - basting in the sauce before plating.
11
Spread the creamy mashed potatoes on the base, put the beef cheeks on it, and then pour the sauce. Cover it with finely chopped chives.
12
Enjoy your meal!
Braised Beef Cheeks
IngredientsDirections
