Braised Beef Cheek

Sonny's Farm Braised Wagyu Beef Cheek
This classic Southern European preparation benefits from a long, low and slow cooking method to tenderize this cut. You’ll be blown away by the amazing flavors.

  • 1 Beef Cheek
  • 3 tablespoons of olive oil
  • 1 onion sliced
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 4 cloves of garlic, finely minced
  • 4 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • ½ teaspoon of dried mustard or Dijon mustard
  • 2 cups of full-bodied red wine
  • 1 cup of beef stock
  • Salt and pepper to taste
  • Optional – sliced mushrooms

  1. Preheat your oven to 250 degrees Fahrenheit.
  2. Heat half of the olive oil in a Dutch oven on medium-high heat and sear the beef cheek on both sides until browned. Set aside.
  3. In the remaining oil, sauté the onion, celery, carrots, garlic, rosemary, and thyme, scraping the bottom of the pot frequently.
  4. Add in the mustard, wine, and stock, stirring until fully combined and fragrant.
  5. Allow this mixture to come to a simmer, add in the beef cheek and any drippings, then cover and place in the oven.
  6. Allow the cheek to cook at least an hour and a half, but possibly up to 4 hours, until it is fall-apart tender. In the last 30 minutes of cooking, add in the sliced mushrooms and stir.
  7. When extremely tender, remove from the heat and allow to sit at room temperature.
  8. If desired, remove the beef cheek and the mushrooms using a slotted spoon, set aside, then use an immersion blender with a tablespoon of flour to create a thick sauce to serve over the cheeks.
  9. Serve over mashed potatoes or polenta.

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