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Slow-Cooked Beef Cheeks

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PREP TIME
20 min
COOKING TIME
330 min
TOTAL TIME
350 min
SERVINGS
10 servings
Dinner
Slow-Cooked Beef Cheeks
Ingredients
  • 2 tablespoons olive oil
  • 5 pounds trimmed beef cheeks
  • 1 large onion, diced small
  • 1 carrot, diced small
  • 4 cloves garlic, minced
  • 4 cups beef stock
  • 1 cup red wine
  • 1/3 cup dried porcini mushrooms
  • 2 cubes beef bouillon
  • 1 teaspoon dried thyme
  • 2 bay leaves
Instructions
1
Preheat your oven to 275 degrees Fahrenheit, or 135 degrees Celsius.
2
The first step is to heat a generous amount of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is hot, carefully add the beef in batches and cook until it develops a rich brown color on both sides. This should take around 4 minutes per side.
3
Next, add sliced onions and carrots to the pot. Continue cooking until they become tender and easily pierced with a fork, which should take about 20 minutes.
4
Add minced garlic to the pot and cook for an additional 2 minutes, allowing its aroma to fill the air.
5
In a separate container, whisk together beef stock and red wine. Pour this mixture into the pot, followed by a handful of porcini mushrooms, bouillon cubes, dried thyme, and bay leaves. Cover the pot with a sheet of parchment paper to prevent splatters.
6
Place the pot in your preheated oven and let it cook for 5 to 6 hours, or until the beef is incredibly tender.
7
Once the cooking time has elapsed, carefully remove the pot from the oven and transfer the beef to a plate. Discard the bay leaves that have been used as flavorings.
8
Using an immersion blender, blend the remaining cooking liquid to create a smooth sauce. Serve the tender beef with this delicious sauce.