Beer Braised Beef Cheeks
Braised beef cheeks are one of those dishes that feels like a special occasion but is surprisingly simple to make. Low and slow in the oven with beer, shallots, and garlic, the cheeks become impossibly tender and yielding, surrounded by a rich, glossy sauce that tastes like it came from a restaurant kitchen. This is cold weather cooking at its best.
Servings: 2 servings
Calories: 471kcal
Equipment
- Dutch oven (4qt/4lt)
- Knife
- Strainer
Ingredients
- 1 lb (500g) beef cheeks 2 pieces
- 2 shallots cut in half (you can keep the skin on)
- 4 cloves garlic smashed (you can keep the skin on)
- 1 cube beef stock
- 12 fl oz (330ml) light beer
- Water
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 340F (170C).
- Pat the beef cheeks dry with paper towels. Season generously on all sides with salt and black pepper.
- Heat a Dutch oven over medium-high heat with a drizzle of oil. Once smoking hot, sear the beef cheeks on both sides until deeply browned.
- Reduce the heat to medium. Add the shallots and garlic to the same pot. Cook for 2–3 minutes until the shallots are golden and beginning to soften.
- Pour in the beer and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Crumble in the stock cube and add just enough water so the liquid comes roughly ⅔ of the way up the sides of the cheeks.
- Bring to a gentle simmer, then cover with a lid and transfer the pot to the oven. Cook for 2-3 hours, turning the cheeks once halfway through, until they are completely tender and yield easily when pressed. You can also cook the beef cheeks on the stovetop. Make sure the beef stays at a gentle simmer the entire time, and add extra water during cooking if needed.
- Remove the cheeks and set aside. Strain the liquid through a fine mesh sieve into a bowl to remove the shallots and garlic. Pour the liquid back into the pot and place the cheeks back in. Cook on the stovetop over medium-high heat until the liquid has reduced to a glossy, sauce-like consistency. Taste and adjust seasoning.
- Spoon the sauce over the beef cheeks and serve immediately. They pair beautifully with creamy mashed potato, soft polenta, or crusty bread to soak up the sauce.
Video
Notes
Store in an airtight container in the fridge for up to 4 days, kept in the sauce. Reheat gently on the stovetop over low heat, adding a small splash of water if the sauce has thickened too much.
To freeze, cool completely and freeze in an airtight container with the sauce for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop before serving.
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 9g | Protein: 45g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 134mg | Sodium: 160mg | Potassium: 955mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 5mg