Braised Beef Cheeks

Instructions

1. Remove beef cheeks from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper on all sides.

2. Preheat oven to 150°C (300°F).

3. Heat a Dutch oven over medium-high heat. Add the beef tallow and let it melt and shimmer.

4. Working in batches to avoid crowding, sear the beef cheeks for 3-4 minutes per side until deeply browned. The fond (brown bits) on the bottom of the pot adds flavour. Set seared cheeks aside.

5. Pour about 125ml (½ cup) of the bone broth into the hot pot, scraping up any browned bits from the bottom with a wooden spoon.

6. Return the beef cheeks to the pot. Add the remaining bone broth, bay leaves, and thyme sprigs. The liquid should come about halfway up the cheeks.

7. Bring to a simmer, then cover with the lid and transfer to the oven.

8. Braise for 3-3.5 hours, turning the cheeks halfway through, until the meat is fork-tender and easily pulls apart.

9. Remove from oven and let rest for 10 minutes. Discard the bay leaves and thyme sprigs.

10. Serve the beef cheeks with the reduced braising liquid spooned over top. The liquid will have thickened naturally from the collagen.

Tips

• Don’t skip the sear. The Maillard reaction from browning creates deep, complex flavours that develop further during braising.
• Low and slow wins. Beef cheeks are full of connective tissue that needs time to break down into gelatin. Rushing leads to tough meat.
• Make it ahead. Like most braised dishes, beef cheeks taste even better the next day after the flavours meld. Refrigerate and gently reheat.
• Save the liquid. The braising liquid is liquid gold — pure collagen. Use it as a sauce, or save for the base of soups and stews.