What Can I Substitute for Beef Cheeks

May 26, 2022 Post a Comment

These slow cooked Beef Cheeks are braised in a beautiful scarlet wine sauce until they are and so meltingly tender, you can consume it with a spoon! The braising liquid in this Beef Cheeks recipe is infused with incredible season and when pureed, transforms into a thick, luscious gravy-similar sauce.

Perfectly accompanied with creamy mashed potatoes, this is a very easy dish that is suited to an elegant dinner political party or a hearty midweek meal. Make this in your slow cooker, pressure cooker or on the stove!

Irksome Cooked Beef Cheeks

This is a magnificent dish that takes a budget cutting of beefiness and transforms information technology with little effort into a dish that you'll find on the card of fine dining restaurants.

Except it'southward 80% cheaper. 🙂 I had lunch at an upscale bistro on the weekend where Beef Cheeks were on the carte du jour for $35 a serving!

Little known fact: Beef cheeks are the KING of all slow cooking cuts of beefiness!

What are beef cheeks?

Beef Cheeks are the cheek musculus of cows and they are a very tough cut of meat that needs to exist cooked long and irksome to make information technology tender. It absorbs the flavours of braising liquid well and when yous cut into information technology, it is stringy, well-nigh like pulled pork.

Just unlike beef chuck (used for Beef Stew and Pot Roast), Brisket and even Beef Short Ribs which accept patches of really juicy sections and also some that can (sometimes) be a bit dry, not a unmarried part of the beefiness cheek is dry out. Every mouthful is juicy and luscious and even just typing upwards this post is making my rima oris water!

And THAT is what makes them so special!!

What you need for this Beef Cheeks recipe

We're making a fine dining quality dish here, only information technology merely calls for a trip to your local grocery store! Here's what you need:

Beef Cheeks

5 years agone, they were cheaper and weren't e'er available in the large supermarkets here in Australia. But present, thanks to shows similar Masterchef and My Kitchen Rules, the price has been driven up only on the plus side, they are now regulars at mainstream stores like Coles and Woolies!

If you tin can't observe Beefiness Cheeks, other slow cooking beef cuts will work fine – Beef Brusk Ribs would be an ideal substitute. Cut them into 250g/8oz chunks so the same cooking times and liquid quantities in this recipe will apply.

This is a magnificent dish that takes a budget cutting of beef and transforms it with footling endeavor into a fine dining eating place dish!

Red Wine for cooking

My Tedious Cooked Beef Cheeks recipe is made with a classic Italian red vino braising liquid. The deep, warm, complex flavours of red wine are perfect for using equally the stock base for boring cooked beef dishes.

Go to your local liquor outlet and await for end of bin specials and option up a canteen of a total bodied carmine vino like Merlot or Cabernet Sauvignon.

A pet peeve of mine are recipes that tell you that you must use good quality drinking wine for slow cooking recipes. I practise not believe that at all for tiresome cooked dishes – and the New York Times agrees.

For quick sauces, yes, admittedly. But not for a braising liquid. I bet non fifty-fifty the greatest food critic in the globe would exist able to tell if it was a discounted $5 cease of bin special or a $forty reserve Cab Sav. (Seriously. Who would make a slow cooked beef recipe using a $40 bottle of wine??).

Yous won't use the whole bottle. If the wine is not to your standard for drinking, measure out out cups and cascade them into ziplock bags and freeze them. Handy to take when you need wine for other recipes!

How to make this Beef Cheeks Recipe

Though information technology does take time to slow cook, it's an incredibly straightforward recipe:

Brown beefiness cheeks aggressively – this is key for season!
Saute garlic, onion, carrots and celery – oursoffrito, the flavour base of operations for the sauce;
Add braising liquid ingredients;
Wearisome cook the beef cheeks until they are fall apart tender – stove ii.5 hrs, oven iii.5 hrs, slow cooker 8 hrs, pressure cooker / Instant Pot ane hr;
Puree sauce to thicken into a gravy-like consistency;
Serve beef cheeks with sauce over creamy mashed potato (become all out with Paris Mash!) or for a low carb choice, Mashed Cauliflower.

Don't allow the length of the recipe directions fool y'all, this really is a uncomplicated recipe. It's just long because I've provided directions for 3 different cooking methods.

This Irksome Cooked Beef Cheeks is a recipe that is elegant enough for a dinner party and if made using a boring cooker, easy enough for mid week.

The other great thing almost these Tiresome Cooked Beef Cheeks is that the leftovers freeze 100% perfectly, OR can exist transformed into 2 other incredible dishes that I've shared:

Beef Cheek Ragu Pasta – the rich braising liquid wasmade for tossing through pasta!
Beef, Mushroom and Vegetable Pie

Cook once, eat thrice!! – Nagi x

Try these on the side

Paris Mash (ultimate flossy mashed potato!) or Flossy Mashed Cauliflower
Well-baked salad with tangy Balsamic Dressing or French Vinaigrette
Brownish Saccharide Glazed Carrots
Garlic Sautéed Spinach
Magic Roasted Broccoli
Sautéd Brussels Sprouts in Creamy Parmesan Sauce

Lookout man how to brand it

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Servings 6

Recipe video above. These deadening cooked beef cheeks are then meltingly tender that you tin swallow them with a spoon. And the sauce is so flavourful you'll want to drink it out of a cup! This recipe makes plenty to serve vi people, made with 6 small beefiness cheeks (or share iv big ones). Leftovers are bright to freeze, or plow into a quick Ragu to toss through pasta or making a Pie!

▢ 3 tbsp olive oil , separated
▢ ane.five kg/3lb beef cheeks , (4 large or half-dozen minor beef cheeks)
▢ i onion (white, brown or yellow), roughly diced (about 1 cup)
▢ 1 celery stalk , roughly diced (nearly 1 cup)
▢ i carrot , roughly diced (nigh 3/4 cup)
▢ 4 garlic cloves , minced
▢ 6 stems of fresh thyme or 1 1/two tsp dried thyme leaves
▢ iv stale bay leaves (or 3 fresh bay leaves)
▢ 1 cup (250 ml) beef stock (goop)
▢ 2 cups (500 ml) blood-red vino (full bodied eg. cabernet sauvignon or merlot)
▢ 2 - three tsp salt , separated
▢ Blackness pepper

Prepare the beefiness cheeks: cut off whatsoever large, fatty membrane. Pat dry so utilise 1 tsp of salt and black pepper to season the beefiness all over.
Estrus 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.
Decline the heat to medium loftier and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is condign translucent.
Add together the celery and carrot,south sauté for a further iii minutes.
Follow directions for your chosen cooking method below.

Slow Cooker Directions

Cascade the onion mixture into the slow cooker and place the beef cheeks on top.
Cascade the wine into the pot and return to heat. Turn the estrus upwards to loftier, bring to simmer and let information technology simmer for 1 minute (to cook out the wine a scrap). Scrape the brown $.25 off the lesser of the pan then it mixes in with the vino.
Pour the vino into the irksome cooker, so all the remaining ingredients, starting with a pinch of common salt and pepper (add more to sense of taste later).
Melt in the irksome cooker on Depression 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 brownish colour.
Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces past nigh 1/four to 1/iii, to a gravy consistency - almost 10 minutes.
Do a taste test and adjust the seasoning (salt and pepper) to your sense of taste.
Remove from heat, return beef cheeks to the Sauce, comprehend and keep warm until gear up to serve.

Pressure Cooker Directions

Follow the Slow Cooker directions merely cook on high in your force per unit area cooker for 1 60 minutes on high for small cheeks (around 250g/8oz each).

Stovetop and Oven Directions

Pour the vino into the pot / casserole dish (with the onion mixture) and stir to scrape the dark-brown $.25 off the bottom of the pot. Bring wine to simmer for 1 infinitesimal.
Add remaining ingredients, starting with a compression of salt and pepper (add more to taste later), the place lid on.
Stove: Simmer on medium depression for 2 to 2 ane/2 hours until the cheeks are very tender, turn at least once during cooking.
Oven: 160C/320F for 3 to iii ane/two hours .
Remove the beefiness cheeks from sauce. Discard the thyme stems and bay leaves.
Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it volition alter from a nighttime dark-brown to a lighter brown colour.
Bring the Sauce to simmer over medium oestrus and simmer until it turns a darker brown color and reduces past about 1/4 to one/3, to a gravy consistency - near iii to 5 minutes.
Exercise a gustation exam and arrange 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.

To Serve

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

one. Size - The beef cheeks I got were unusually big, around 350g/12oz each. Great homo size portions. Usually beef cheeks are effectually 250g/8oz each and I get half-dozen.

two. Beef Cheeks - If you can't detect beef cheeks, substitute with any other cut of beef suitable for slow cooking. Boneless beefiness short ribs is ideal! Cut them into 250g/8oz pieces.

3. Leftover beefiness cheeks and sauce can be kept in the freezer for three months.

4. Nutrition per serving, excluding mashed white potato.

Serving: 389 thousand Calories: 586 cal (29%) Carbohydrates: 6 1000 (2%) Poly peptide: 49 chiliad (98%) Fat: 33 1000 (51%) Saturated Fat: 12 chiliad (75%) Cholesterol: 148 mg (49%) Sodium: 2195 mg (95%) Potassium: 1143 mg (33%) Fiber: 1 m (4%) Sugar: 2 g (2%) Vitamin A: 1698 IU (34%) Vitamin C: three mg (iv%) Calcium: 41 mg (4%) Iron: half-dozen mg (33%)

Keywords: beefiness cheeks, beef cheeks recipe, slow cooked beefiness cheeks

Originally published August 2014. Updated August 2019 with new photos, new process photos, new video, new writing. No change to recipe. I wouldn't dare affect information technology, readers love it every bit it is!

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His bib was soaked by the fourth dimension the beef cheeks were in the pot…..

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