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Tender braised beef cheek meat shredded and served over creamy polenta, styled with cracked pepper and rosemary
Elle

Beef Cheek Meat

This beef cheek meat recipe is slow-braised to tender perfection, rich in flavor, and surprisingly easy to make—turning an underrated cut into a gourmet comfort food classic
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2.5 lbs beef cheek meat trimmed and cleaned
  • 2 tbsp olive oil
  • 1 large yellow onion sliced thin
  • 4 garlic cloves minced
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • Salt to taste
  • Freshly ground black pepper to taste

Method
 

  1. Trim any large sinew or fat from the beef cheek meat and season both sides with salt and black pepper
  2. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef cheeks on both sides until browned
  3. Remove cheeks and set aside; add onion to the pot and cook until translucent, then add garlic and cook for 1 more minute
  4. Stir in tomato paste and cook for 2 minutes to deepen flavor and deglaze the pan
  5. Return the beef cheeks to the pot, add beef broth, rosemary, and thyme, and bring to a simmer
  6. Cover with a tight lid and transfer to a preheated oven at 300°F (150°C); cook for 3 to 3.5 hours until fork tender
  7. Remove beef cheeks and strain the braising liquid to make a rich sauce, reduce slightly if desired
  8. Serve the beef cheek meat whole or shredded over creamy polenta, mashed potatoes, or buttered noodles

Notes

  • Use boneless beef cheek cuts for best texture
  • Substitute beef broth with bone broth for extra collagen
  • Add carrots or mushrooms to the braise for added flavor and nutrition
  • Leftovers make great fillings for tacos or pot pies
  • For a smoky twist, consider trying our smoked beef cheek variation