Slow-Cooked Beef Cheeks Without Wine
A rich and tender slow-cooked beef cheeks recipe made without wine. Perfect for a comforting, flavorful dish that melts in your mouth.
Equipment
- 1 Dutch oven / Slow cooker For braising beef cheeks
- 1 Large skillet To sear the beef cheeks
- 1 Tongs To handle beef cheeks
- 1 Sharp knife For trimming fat
Ingredients
- 4 Beef cheeks Trimmed of excess fat
- 2 tbsp Olive oil For searing
- 1 large Onion Chopped
- 3 cloves Garlic Minced
- 2 cups Beef broth For braising liquid
- 2 Carrots Peeled and chopped
- 2 stalks Celery Chopped
- 2 Bay leaves For added aroma
- 2 sprigs Thyme Fresh
- 1 tsp Salt Adjust to taste
- 1/2 tsp Black pepper Freshly ground
Instructions
- Prepare the Beef Cheeks: Trim any excess fat or sinew from the beef cheeks with a sharp knife.
- Sear the Beef Cheeks: Heat olive oil in a large skillet over medium-high heat. Season the beef cheeks with salt and pepper, then sear them on both sides until browned. Transfer to a Dutch oven or slow cooker.
- Sauté Aromatics: In the same skillet, reduce heat to medium. Add chopped onions, garlic, carrots, and celery. Sauté until softened and aromatic, about 5 minutes.
- Deglaze the Pan: Pour in 1/2 cup of beef broth and scrape up any browned bits from the bottom of the pan.
- Braise the Beef Cheeks: Transfer the sautéed vegetables and deglazed liquid to the Dutch oven or slow cooker. Add remaining beef broth, bay leaves, and thyme. Cover and cook on low heat for 6 hours, or until the beef cheeks are fork-tender.
- Rest and Serve: Remove the beef cheeks and let them rest for 10 minutes. Strain and reduce the remaining braising liquid if desired, then serve over mashed potatoes, polenta, or rice.
Notes
- For an even deeper flavor, you can add a splash of balsamic vinegar or Worcestershire sauce.
- Leftovers store well in the fridge for up to 3 days or can be frozen for up to 3 months.