Beef cheeks are packed with bold, beefy flavor, and a meltingly delicious tenderness that’s unlocked through slow, low temperature braises. Here’s a recipe pairing them with earthy/bitter turnips, sweet honey, and earthy, umami-rific mushrooms.
Ingredients Servings: 4
- 2 Grass-Fed Angus Beef Cheeks
- Cooking Oil
- 1lb Baby Turnips, peeled & cut into ¾” wedges
- 1 tsp Honey
- ½# Mushrooms (Chanterelles used)
- 2 T + ½ C Dry White Vermouth
- 2 T Minced Italian Parsley
- 2 Bay Leaves
- 20 Sprigs of Thyme
- 1 Diced Onion
- 2 Diced Carrots
- 3 Diced Celery Stalks
- 1 qt Beef Bouillon or Stock
Season the beef cheeks liberally with a teaspoon of salt. Pour a tablespoon of cooking oil into the bottom of a deep pot. Get it very hot over high heat, then carefully lay in the cheeks. Turn the cheeks as they brown to brown them on all sides.
Remove the beef cheeks from the pan.
Add more oil to the pan along with the turnip pieces and a ¼ tsp of salt. Sear the turnips until they’ve browned, then remove them from the pan.
Cut the mushrooms into bite sized pieces if necessary. Add them to the pan along with ¼ tsp of salt. Let them sear until the bottoms are well browned, then stir to turn them.
When the mushrooms are well browned, deglaze the pan with 2 tablespoons of the white vermouth. Simmer until the vermouth evaporates, then remove the mushrooms from the pan.
Toss the mushrooms in the chopped parsley.
Add the celery, carrots, and onion to the pot along with another ¼ tsp of salt and additional cooking oil.
Cook the onion, carrots and celery until well browned. Deglaze the pan with the remaining vermouth.
Simmer until the vermouth has evaporated, then return the beef cheeks and turnips to the pan.
Pour in the beef stock/ bouillon.
Tie the bay leaves and thyme sprigs together with butcher’s twine (to make them easier to retrieve later). Add them to the pot.
Bring the liquid to a boil, then add the lid to the pot and reduce the heat to a simmer. Braise for about 2 to 2 ½ hours, until the cheeks are tender.
Remove the cheeks from the braising liquid & cut them in half. Discard the herb bundle.
Simmer the braising liquid until it reduces by half & thickens.
Add the mushroom & parsley mixture to the braising liquid & simmer briefly to reheat it.
Ladle the contents of the pot into bowls, then add a beef cheek half to each. Serve.