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Braised Beef Cheeks

An incredibly aromatic Italian dish — make it and taste for yourself! Braised beef cheeks are wonderful. Who doesn't love Italian cooking, where every dish is a little masterpiece? This recipe is no exception: fragrant, tempting beef cheeks braised until they practically melt in your mouth — tender, juicy, and full of flavor.

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Stewed beef cheeks
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 4 g
Fats 79 % 27 g
Carbohydrates 9 % 3 g
283 kcal
GI: 75 / 0 / 25
  • For a truly authentic touch, make some polenta ahead of time, pick up a piece of Parmesan, and serve the cheeks with both. But you can skip that and pair them with any side you like. Start by prepping the ingredients (the sauce vegetables — carrot, onion, celery, plus the nutmeg and herbs — are best prepped while the cheeks braise): wash the beef cheeks, pat them dry with paper towels, and cut them into large pieces. Peel the onion and garlic, rinse them in cool water, and pat dry; mince the garlic and cut the onion into small dice. Rinse the bay leaves and blot them dry, and do the same with the rest of the herbs — finely chop the rosemary now, and the parsley later, near the end of cooking. Wash and peel the carrot and celery; cut the carrot into thin rounds and the celery into small pieces. Grate the nutmeg. With everything prepped and portioned into bowls, you can cook without stopping to peel or chop. 1. Pour half the oil into a large skillet, set it over medium heat, and warm it up. Add the beef in batches and sear for 2–3 minutes per side, until browned. 2. Add the garlic and bay leaves and cook, stirring, for 1 minute. Return the meat to the pan, pour in the wine, and add enough water to submerge the meat. Bring to a boil, then lower the heat to a bare simmer, cover, and braise for 3 hours, until the cheeks are meltingly tender. Transfer the meat to a plate, cover it, and strain the braising liquid into a deep bowl. 3. Add half the remaining oil (a tablespoon) to the pan and heat over medium. Add the onion and cook, stirring constantly, for 4 minutes, until golden. Add the carrot, celery, rosemary, thyme, juniper berries, and cloves. Stir and cook for 8 minutes. Pour in the balsamic vinegar and the reserved braising liquid, stir, and cook for 1 minute. Add the nutmeg, sprinkle in the flour, stir, and cook 1 minute more. 4. Raise the heat to medium and bring to a boil, then lower it again to a bare simmer and cook the sauce for 30 minutes. Season with salt, stir, and taste. Return the cheeks to the sauce, stir, and warm the beef through for 3–4 minutes. Sprinkle the finished cheeks with chopped parsley. It's outrageously good. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Carnation - 323  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Juniper - 116  kcal/100g
  • Juniper berries - 116  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Rosemary fresh - 131  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Celery stalk - 12  kcal/100g
  • Pork cheeks - 540  kcal/100g
  • Beef cheeks - 200  kcal/100g

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