"Tongue in Cheek" - Braised Beef Cheeks


In this step-by-step recipe, we will guide you through the process of preparing a mouthwatering dish of braised beef cheeks, inspired by renowned chef Thomas Keller. The result is a rich and tender meat, perfect for a special occasion or a hearty meal. Let's get started!


– 4 beef cheeks (about 2 pounds) – Kosher salt, to taste – Freshly ground black pepper, to taste – 2 tablespoons olive oil – 1 onion, finely chopped – 2 carrots, finely chopped – 2 celery stalks, finely chopped – 4 garlic cloves, minced – 2 cups red wine (such as Cabernet Sauvignon or Merlot) – 2 cups beef broth – 2 sprigs fresh thyme – 2 bay leave – 1 tablespoon tomato paste – 2 tablespoons butter (unsalted) – Chopped fresh parsley, for garnish (optional)

Step 1: Preparing the Beef Cheek

1. Start by trimming any excess fat or silver skin from the beef cheeks. 2. Season the beef cheeks generously with kosher salt and freshly ground black pepper on both sides.

Step 2: Searing the Beef Cheek

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. 2. Sear the beef cheeks in the hot oil until browned on all sides, approximately 3-4 minutes per side. 3. Remove the beef cheeks from the pot and set aside.

Step 3: Sauteing the Aromatic

1. In the same pot, add the chopped onion, carrots, and celery. 2. Cook over medium heat until the vegetables have softened and started to caramelize, about 8-10 minutes. 3. Add minced garlic and cook for an additional 1 minute.

Step 4: Deglazing and Braising

1. Increase the heat to high and pour in the red wine, scraping the bottom of the pot to release any browned bits (known as fond). 2. Allow the wine to simmer for a few minutes until it has reduced by half. 3. Return the beef cheeks to the pot and add enough beef broth to cover the meat. 4. Add the fresh thyme, bay leaves, and tomato paste. 5. Bring the liquid to a simmer, then reduce the heat to low. 6. Cover the pot with a lid and let it braise gently for approximately 2.5 to 3 hours until the beef cheeks are tender and easily pull apart with a fork.

Step 5: Finishing Touche

1.once  the beef cheeks are cooked, carefully remove them from the pot and set aside. 2. Strain the braising liquid through a fine-mesh sieve, discarding the solids. 3. Return the strained liquid to the pot and simmer over medium heat until it has thickened slightly, about 10-15 minutes. 4. Whisk in the butter to create a smooth and glossy sauce.

1. Place the braised beef cheeks on a serving platter or individual plates. 2. Spoon the sauce over the beef cheeks. 3. Garnish with freshly chopped parsley if desired. 4. Serve the Tongue in Cheek - Braised Beef Cheeks hot and enjoy!

Step 6: Plating and Serving

This recipe pairs well with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.



With this step-by-step recipe, you can now prepare a delectable dish of Tongue in Cheek - Braised Beef Cheeks inspired

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