Slow Cooked Beef Cheeks

Indulge in the sumptuous flavors of slow-cooked Beef Cheeks with me, Bruno Albouze! These tender and succulent cuts of beef are bursting with rich and savory notes that will make your taste buds dance with delight. The unique texture of the cheeks provides a melt-in-your-mouth experience that no other cut of beef can replicate. Imagine sinking your fork into a piece of meat so tender it practically falls apart on its own. The slow cooking process allows the flavors to develop and intensify, resulting in a dish that is full-bodied and oh-so-satisfying. To truly savor the full depth of this dish, it's best to make it a couple of days ahead and let the flavors marry together. When it's time to serve, simply reheat and enjoy the incredible taste that awaits you. But what gives Beef Cheeks that unbeatable flavor? It's a combination of quality ingredients and a careful cooking technique. Join me on this culinary adventure as we unlock the secrets behind creating the perfect Beef Cheeks dish.

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Marinade

Alcohol used in marinades should be cooked off. Indeed, when using wine in marinade, if alcohol is burned off first, the meat will absorb the full flavor of the fruit of the wine and condiments. In large pot, bring to boil wine and port and ignite. Add veggies and herbs and cook for a couple of minutes, and cool off. Arrange meat in the pot and add the marinade. Cover and refrigerate for up to 12 hours.

Searing

Remove meat from the marinade and drain. Pat dry meat and save wine and solids. Heat up dutch oven or sautoir. Add a drizzle of grape seed oil or any other high smoking point oil. Salt bottom of the pan to creates a non-stick effect. Sear meat well on both sides on medium high heat. Transfer meat to a shallow dish to rest. Repeat until done. Cook veggies and tomato paste for 5 minutes on high heat, and transfer to a separate container.

Cooking

Put meat back to the pot along with its rendered juice, vegetables and aromatics. Add wine from the marinade and stock. Season with ground black pepper. Do not add extra salt. Bring to a boil, cover and cook in the oven for 3 hours at 300ºF/150ºC. Turn oven off and leave the pot inside for a couple of more hours or leave it all night. Remove meat from pot and discard veggies and aromatics. Pass cooking liquid through a sieve and reduce the sauce a bit skimming off impurities and fat. Or, refrigerate – The fat will rise to the surface and solidify, so all you have to do is break off the top with a knife, discard the fat.

Storing Cooked Meat

Arrange beef cheeks on a baking tray lined with parchment paper and top with another parchment and tray. Add weights such as large cans in order to press down the meat during chilling. Refrigerate overnight. This technique allows short ribs to end up perfectly even. Portion into ≈7 ounces/200g serving. Save scraps for later use such as hachis parmentier, pasta, eggs etc... Beef cheeks can be vacuum-sealed if desired. Vacuum-sealed meat extends shelf-life – refrigerate for up to 2 weeks or freeze for up to 6 months. Otherwise, keep meat in freezer bags in the refrigerator for up to 5 days or freeze for up to a month. The sauce can be kept frozen as well.

Sauce

Bring sauce to a boil. Readjust seasoning with salt and pepper to taste if needed. The sauce can be thicken using a slurry; mix of 2 tablespoons of port and one cornstarch. Whisk half of the slurry into the simmering sauce and bring to a boil. Check the viscosity of the sauce and swirl in more slurry if needed. Stir in a bit of butter to give the glaze a glossy finish. Do not bring back to a boil. Set the sauce aside and keep warm until ready to serve.

Plating

Reheat meat in the oven or over the stove, and glaze with the hot sauce. If vacuum-sealed, reheat meat in boiling water for about 10 mins. Beef cheeks can be accompanied with many side options such as mashed potatoes, French fries, ratatouille, onion marmalade etc... Bon appétit!

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