beef cheeks

Recipe video above. These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you&#x27;ll want to drink it out of a cup! This recipe makes enough to serve 6 people, made with 6 small beef cheeks (or share 4 large ones).  Leftovers are brilliant to freeze, or turn into a quick Ragu to toss through pasta or making a Pie!

Slow Cooked Beef Cheeks

olive oil (, separated)

kg/3lb beef cheeks (, (4 large or 6 small beef cheeks))

onion ((white, brown

celery

carrot (, roughly diced (about 3/4 cup))

garlic (, minced)

thyme

bay leaves ((or 3 fresh bay leaves))

(250 ml) beef stock ((broth))

Black pepper

Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.

Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.

Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.

Add the celery and carrot,s sauté for a further 3 minutes.

Follow directions for your chosen cooking method below.

Pour the onion mixture into the slow cooker and place the beef cheeks on top.

Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.

Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).

Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size beef cheeks or Low for 10 - 12 hours or High for 8 hours for 350g/12oz beef cheeks.

Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.

Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.

Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 10 minutes.

Do a taste test and adjust the seasoning (salt and pepper) to your taste.

Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

Slow Cooker Directions

Follow the Slow Cooker directions but cook on high in your pressure cooker for 1 hour on high for small cheeks (around 250g/8oz each).

Pressure Cooker Directions

Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.

Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), the place lid on.

Stove: Simmer on medium low for 2 to 2 1/2 hours until the cheeks are very tender, turn at least once during cooking.

Oven: 160C/320F for 3 to 3 1/2 hours .

Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.

Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 minutes.

Stovetop and Oven Directions

Serve beef cheeks on Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.

To Serve

These beautiful &#039;low and slow&#039; smoked beef cheeks are rich in flavor and have a uniquely tender texture. Perfect for enjoying sliced or pulled and added to tacos or sandwiches!

Smoked Beef Cheeks

beef cheeks (trimmed and with silver skin removed)

ground black pepper

kosher salt

brown sugar (option)

Set smoker to cook at 275°F/135°F

Prepare beef cheeks by trimming silver skin and excess fat

Combine beef rub ingredients and apply generously to beef. Apply on underside too, and work into crevices

Transfer to smoker racks. Close lid/door and leave to smoke for 4 hours

Remove from smoker and wrap in aluminum foil, or place in aluminum tray and cover with foil

Transfer back to smoker and leave to smoke for one more hour

Allow to cook until internal temperature has reached 210°F/98°C

Remove from smoker and leave wrapped in foil. Leave to rest for 10 minutes

Serve in slices, or pulled for beef cheek tacos or sandwiches

Create melt in the mouth beef cheeks with this family friendly Italian recipe.

Slow-braised beef cheeks with parmesan polenta

instant polenta

(25 grams) finely grated parmesan

olive oil

2kg beef cheeks, trimmed, halved

garlic cloves, finely chopped

bay leaves

Barolo (or other full-bodied red wine)

onions, chopped

carrots, sliced

celery stalks, sliced

rosemary leaves

thyme sprigs, leaves picked

tbs dried juniper berries, crushed

cloves

tbs balsamic vinegar

tsp nutmeg

tbs plain flour

flat-leaf parsley, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Learn how to make melt-in-your-mouth braised beef cheeks in the Instant Pot. Cooked with red wine, tomato sauce and herbs, this is an easy beef cheek recipe that you can adjust and adapt to create variations for meals like tacos, pot pie or pasta ragu sauce. Or, simply serve over mashed potatoes with a side of green vegetables.

Instant Pot Beef Cheeks (Eat Four Ways)

beef

onions (1 large onion)

carrots (1 large carrot)

celery (2 celery ribs)

herbs

salt

pepper

garlic,

red wine (any dry to medium wine)

water (beef stock stock

tomato sauce/passata (14-15 oz / 400 g can)

Worcestershire sauce

bay leaves (optional)

lemon zest

Prep. Cut the beef cheeks into 2-inch pieces; you can cut them into smaller pieces if you like. 

Saute. Set the Instant Pot to Saute setting on Normal. Add olive oil, onions, carrots and celery and cook for 2-3 minutes to soften slightly. Stir a few times. 

Add meat &amp; bits: Add diced beef cheeks, herbs, seasonings and garlic and cook for 1-2 minutes, stirring a couple of times. Pour in the wine and stir, then follow by 2/3 cup of water (or beef stock if using). Stir through, scraping the bottom of the pot and press Cancel to stop the saute process. Finally, pour the tomato sauce over the top and spread but don&#8217;t stir through (to prevent any burning errors, it will sink through during cooking). 

Secure and lock the lid. Set to Manual/Pressure Cook on HIGH pressure for 40 minutes. After 3 beeps, the Instant Pot will start building up pressure (should take about 10 minutes) and the cooking will commence. Once the timer goes off, allow the pressure to release naturally. 

In the meantime, prepare other sides such as mashed potatoes and vegetables or things you need for one of the other meals. See our ideas above. We love beef cheeks with chopped parsley and lemon zest, also known as gremolata, so you can prepare that as well.

Finish the dish. Open the lid and stir the meat through the sauce. It should be very tender, easy enough to shred with a fork. You can serve the beef cheeks as they are over mashed potatoes or you can use a potato masher to break down and shred the meat to turn this into a ragu sauce to go over pasta. If you like a thicker sauce, you can stir in a mixture of 1 tablespoon of flour and 3 tablespoons of water (known as a slurry) into the stew while it&#8217;s hot and it will thicken up. 

I love these Instant Pot Chipotle Barbacoa Beef Cheeks for how super easy they are, while still being packed with amazing flavors! They&#039;re a great way to cook up your beef cheeks (or brisket, or even a roast works - rump or chuck!) for the ease and convenience we all know and expect from our instant pots or pressure cookers!

Instant Pot Chipotle Barbacoa Beef

tsp each, salt & pepper ((or to taste))

tsp cumin

oregano

tsp smoked paprika

olive oil ((extra virgin))

cilantro ((fresh, chopped - more for garnish, if desired))

chipotle pepper(s) in adobo sauce

tomato paste

orange

beef broth

Set your instant pot or pressure cooker to saute, add the olive oil and allow both to warm before adding your chunked beef cheeks. Add the beef cheeks once the pot has warmed, then cover with seasoning (salt, pepper, cumin, oregano, smoked paprika, and ground cloves). Stir to coat the meat with seasoning.

Allow the beef cheek cubes to brown on all sides, then add the chopped cilantro and orange zest (you can use dried orange peel and orange juice from concentrate, or limes as a substitute) along with the chipotle pepper and adobo sauce. Stir to combine.

Add the tomato paste, orange juice, and beef broth then turn off the saute function and seal the instant pot or pressure cooker. Use the manual setting to set the time to 45 minutes.

When the cook time has ended, turn your instant pot or pressure cooker off and allow it to do a natural release (which will take 20 minutes, or more depending on how full your instant pot or pressure cooker is).

Remove the meat from the juices, place into a bowl or plate and use a pair of forks to shred the beef cheeks. Stir some more fresh cilantro in, or sprinkle over the top to serve.

https://www.youtube.com/watch?v=CgVgqfX5xWw

I love these Instant Pot Chipotle Barbacoa Beef Cheeks for how super easy they are, while still being packed with amazing flavors! They’re a great way to cook up your beef cheeks (or brisket, or even a roast works – rump or chuck!) for the ease and convenience we all know and expect from our instant pots or pressure cookers!


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Ingredients:
    2.5 lbs beef cheeks (fat trimmed, cut into 1 1/2 - 2 inch chunks)
    1 tsp each, salt & pepper (or to taste)
    1 tsp cumin
    1 tsp oregano
    1/2 tsp smoked paprika
    1/8 tsp ground cloves
    1 Tbsp olive oil (extra virgin)
    1/4 cup cilantro (fresh, chopped - more for garnish, if desired)
    1-2 chipotle pepper(s) in adobo sauce (use more chipotle peppers with the adobo sauce for more heat, or use 1/2 tsp ground chipotle for less heat)
    2 Tbsp tomato paste
    1 medium navel orange (juice and zest - or use 2 limes)
    2 cups beef broth


See the recipe here: https://bakeitwithlove.com/instant-pot-chipotle-barbacoa-beef-cheeks/


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Instant Pot Chipotle Barbacoa Beef Cheeks

This recipe works with the cheeks of any large animal, from beef and bison to elk and moose. You could also use short ribs, or multiple cheeks from smaller animals like deer or pigs, or venison shoulder, neck or shanks.

Braised Beef Cheeks

red wine

black peppercorns, (cracked)

juniper berries, (crushed (optional))

onion, (sliced)

Salt

beef fat, lard, butter or oil

onions, (chopped)

celery,

carrots, (sliced thick)

rosemary

Bring the marinade to a boil, let it cool to at least room temperature, then submerge the beef cheeks in it at least 6 hours, and up to several days. I prefer a solid 24 hours.

When you&#39;re ready to make the dish, remove the meat from the marinade and pat it dry. Salt it well. Strain the marinade, keeping the liquid and bay leaves.

Heat the beef fat or whatever fat or oil you&#39;re using in a Dutch oven or similar heavy, lidded pot set over medium-high heat. Brown the beef cheeks well. Don&#39;t crowd the pan, and do this in batches if you need to. Remove the meat as it browns and set it aside.

When the meat has browned, add the chopped onions and celery and brown these as well. Turn the oven to 325°F.

Add some of the reserved marinade to the pot and use a wooden spoon to scrape up the browned bits. Return the meat to the pot, along with any juices that collected where they were sitting. Add the carrots, rosemary and the rest of the marinade as well as the bay leaves. If the meat isn&#39;t totally covered, add enough beef, game, or vegetable stock (or water) to just barely cover them. Bring to a simmer and add salt to taste. Cover the pot and put it in the oven. Let this cook at least 2 hours, and it could take more than that. Start checking at 2 hours.

When the meat is tender, carefully remove it to a pan or plate. Fish out the rosemary and bay leaves and discard. Puree the braising liquid with the tomato paste and add salt if needed.

Coat the meat with the sauce, serve it over mashed potatoes (see above for options) and pour some more sauce over it all.

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