Braised Beef Cheeks Recipe

Beef cheeks: A flavorful cut of meat that becomes incredibly tender when braised.

Onions: Adds sweetness and depth to the dish.

Carrots: Provides a subtle sweetness and texture.

Celery sticks: Adds a slight bitterness and aromatic flavor.

Garlic: Enhances the overall flavor with its pungent aroma.

Red wine: Adds richness and depth to the braising liquid.

Beef stock: Provides a savory base for the sauce.

Tomato paste: Adds a concentrated tomato flavor and thickens the sauce.

Bay leaves: Infuses the dish with a subtle herbal note.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a hint of heat and complexity.

Olive oil: Used for browning the beef cheeks and sautéing the vegetables.

When browning the beef cheeks, make sure not to overcrowd the pot. Browning in batches ensures that each piece develops a rich, caramelized crust, which adds depth of flavor to the final dish. Additionally, deglaze the pot with a bit of red wine before adding the vegetables to lift any flavorful bits stuck to the bottom. This step enhances the overall taste of the braise.

• beef cheeks - Substitute with beef short ribs: Beef short ribs have a similar texture and richness when braised, making them a good alternative.

• beef cheeks - Substitute with oxtail: Oxtail provides a similar gelatinous texture and deep flavor when slow-cooked.

• onions - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• onions - Substitute with leeks: Leeks provide a subtle onion flavor and add a different texture to the dish.

• carrots - Substitute with parsnips: Parsnips have a similar sweetness and texture when cooked, making them a good alternative.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different kind of sweetness and a creamy texture.

• celery sticks - Substitute with fennel: Fennel adds a slight anise flavor that can enhance the complexity of the dish.

• celery sticks - Substitute with bok choy: Bok choy provides a similar crunch and mild flavor.

• garlic - Substitute with shallots: Shallots can provide a milder garlic-like flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch to provide a similar flavor.

• red wine - Substitute with beef broth: Beef broth can provide a rich, savory flavor without the alcohol.

• red wine - Substitute with balsamic vinegar: Balsamic vinegar adds acidity and depth of flavor, though use sparingly.

• beef stock - Substitute with chicken stock: Chicken stock can be used if beef stock is unavailable, though it will be lighter in flavor.

• beef stock - Substitute with vegetable stock: Vegetable stock can be used for a lighter, vegetarian-friendly option.

• tomato paste - Substitute with tomato sauce: Tomato sauce can be used, though it will be less concentrated, so you may need to use more.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can add a similar tomato flavor and thickness.

• bay leaves - Substitute with thyme: Thyme can provide a different but complementary herbal note.

• bay leaves - Substitute with oregano: Oregano offers a robust herbal flavor that can enhance the dish.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it suitable for browning.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, ideal for browning.

• Allow the braised beef cheeks to cool to room temperature. This helps prevent condensation, which can lead to freezer burn.

• Transfer the beef cheeks and braising liquid into airtight containers or heavy-duty freezer bags. Make sure to leave some space at the top of the container or bag to allow for expansion as the liquid freezes.

• Label the containers or bags with the date and contents. This will help you keep track of how long the braised beef cheeks have been stored.

• Store the containers or bags in the refrigerator if you plan to consume the beef cheeks within 3-4 days. For longer storage, place them in the freezer where they can be kept for up to 3 months.

• When ready to reheat, thaw the braised beef cheeks in the refrigerator overnight if frozen. This slow thawing process helps maintain the texture and flavor of the beef cheeks.

• Reheat the beef cheeks in a pot over medium heat, stirring occasionally until heated through. You can also reheat them in the oven at 160°C (320°F) for about 30 minutes, or until warmed to your liking.

• If the braising liquid has thickened too much during storage, add a splash of beef stock or red wine to loosen it up while reheating.

• Serve the reheated braised beef cheeks with your favorite sides, such as mashed potatoes, roasted vegetables, or buttered noodles.

• Oven Method: Preheat your oven to 160°C (320°F). Place the leftover braised beef cheeks in an ovenproof dish. Add a splash of beef stock or red wine to keep the meat moist. Cover the dish with aluminum foil and heat for about 20-30 minutes, or until the beef cheeks are warmed through.

• Stovetop Method: Place the braised beef cheeks in a saucepan or skillet over medium heat. Add a bit of beef stock or red wine to the pan. Cover and heat for about 10-15 minutes, stirring occasionally, until the beef cheeks are heated through.

• Microwave Method: Place the braised beef cheeks in a microwave-safe dish. Add a small amount of beef stock or red wine to keep the meat from drying out. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, then stir and continue heating in 1-minute intervals until the beef cheeks are hot.

• Sous Vide Method: If you have a sous vide machine, this is an excellent way to reheat braised beef cheeks without drying them out. Seal the beef cheeks in a vacuum bag or a resealable plastic bag using the water displacement method. Heat the water bath to 60°C (140°F) and submerge the bag. Let it heat for about 45 minutes to an hour.

• Slow Cooker Method: Place the braised beef cheeks in a slow cooker. Add a bit of beef stock or red wine to keep them moist. Set the slow cooker to low and heat for 1-2 hours, or until the beef cheeks are thoroughly warmed.

• Oven: Used to braise the beef cheeks at a consistent low temperature.

• Large ovenproof pot: Essential for browning the beef cheeks and cooking the vegetables; it also goes into the oven for braising.

• Tongs: Handy for turning and removing the beef cheeks while browning.

• Wooden spoon: Useful for stirring the vegetables and tomato paste.

• Chef's knife: Needed for chopping the onions, carrots, and celery.

• Cutting board: Provides a surface for chopping the vegetables.

• Measuring cups: Used to measure the red wine and beef stock accurately.

• Garlic press: Convenient for mincing the garlic cloves.

• Ladle: Useful for serving the braised beef cheeks and sauce.

• Aluminum foil: Can be used to cover the pot if it doesn't have a lid.

• Oven mitts: Essential for safely handling the hot pot when transferring it to and from the oven.

Pre-cut vegetables: Chop the onions, carrots, and celery the night before and store them in the fridge.

Marinate overnight: Season the beef cheeks and let them marinate in the fridge overnight for enhanced flavor.

Use a slow cooker: Instead of the oven, use a slow cooker to braise the beef cheeks. Set it in the morning and let it cook all day.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-measure ingredients: Measure out the red wine, beef stock, and tomato paste ahead of time.