Unique beef cheek recipes that will just melt in your mouth!

A wide range of tasty dishes can be prepared from beef.

Let’s take a look at beef cheek recipes together today.

When you take a little time to prepare, you get delicious delicacies that most people usually go to fancy restaurants for.

But why go to a restaurant when you can prepare an equally great gastronomic experience at home?

We will advise you how to do it!

Luxurious beef cheeks in wine

You will find it on the menus of the most famous restaurants. Prepare them together with vegetable puree! This delicious dish is sure to impress everyone who tastes it.

Ingredients

• 800 g beef cheeks
• 350 ml of red wine
• 750 ml of beef broth
• 50 ml of milk
• 750 g of parsley
• 250 g of celery
• 8 shallots
• 2 apples
• 2 cloves of garlic
• 60 g of butter
• 30 g of at least 80% dark chocolate (optional)
• 1 teaspoon blackcurrant or blackberry jam
• fresh thyme
• salt pepper

Method

1. Preheat the oven to 140°C.
2. Finely chop the garlic and cut the shallots in half.
3. In a pot or deep pan, lightly sauté the beef cheeks for a few minutes on each side in half the amount of butter.
4. Remove the meat, add the shallots and sauté for approximately 8 to 10 minutes.
5. Add garlic, thyme and mix everything thoroughly.
6. After a few minutes, return the beef cheeks to the pot and cover everything with red wine.
7. Bring to a boil and cook until the wine is reduced by about half.
8. Grate the dark chocolate (if you chose to use it) into the mixture.
9. Pour in the beef stock, bring to a boil and add the spices.
10. Cover the pot with aluminum foil, close the lid and place in the preheated oven.
11. Bake for approximately 4 hours until the meat is perfectly tender.
12. In the meantime, peel and cut the parsley, celery and apples into smaller pieces and remove the cores.
13. Sauté the vegetables and apples in butter for 10 minutes until soft.
14. Then transfer the mixture to a food processor, add milk, salt, pepper and blend until smooth.
15. Remove the cheeks from the pot, add the jam, add spices if necessary and cook the sauce on medium heat until it thickens.

Beef cheeks in red wine are most often served with mashed potatoes.

Stewed veal cheeks in cream

You don’t always have to use wine, the strong taste of this meat goes well with the delicate taste of cream.

Ingredients

• 800 g beef (veal) cheeks
• 375 ml whipping cream
• 375 ml of beef broth
• 250 g of celery
• 250 g of wild mushrooms or champignons
• 2 shallots
• 1 clove of garlic
• 2 tablespoons of olive oil
• thyme
• salt pepper
• chives or parsley for decoration

Method

1. Heat the olive oil in a deep pan and fry the finely chopped shallots in it.
2. Add the beef cheeks cut into pieces, salt and pepper and saute again for a few minutes on both sides.
3. Then add the mushrooms, pressed garlic, thyme and simmer everything for approximately 2 minutes.
4. Pour in the beef stock, bring it to a boil, close the lid and cook for about an hour until the beef is completely tender.
5. Add the cream and stir until the sauce thickens, adding more seasoning if needed.
6. Serve sprinkled with chopped fresh chives or parsley.

Serve this dish with mashed potatoes or rice.

Slices of beef cheeks on mushrooms and dark beer

How to use beer in the preparation of this dish? First, marinate the meat in it and then add it to the sauce, the perfect taste will be guaranteed.

Ingredients

• 400 g beef cheeks
• 500 ml of dark beer
• 250 ml of beef broth
• 200 g of wild mushrooms
• 150 g of onion
• 75 g of carrots
• 35 g of celery
• 2 cloves of garlic
• 2 shallots
• 1 tbsp of oil
• Bay leaf
• salt pepper

Method

1. Cut the beef cheeks into slices and let them marinate in black beer for 24 hours.
2. Chop the onion, garlic, carrot and celery.
3. After removing the meat from the marinade, salt and pepper it.
4. Lightly fry the slices of beef cheek in a pan or pot with hot oil and then set aside.
5. Put the chopped vegetables in the pan and sauté them for a few minutes.
6. Add the beer in which you previously marinated the meat, as well as the beef broth, spices and meat slices.
7. Put it in the oven and bake for approximately 4 hours at a temperature of 150 °C.
8. Then remove the beef from the pot and let it rest for 10 minutes.
9. Heat the olive oil in a deep pan and fry the chopped shallots and mushrooms in it.
10. Finally, strain the juice from the pot in which the cheeks were baked.

Best served with polenta or mashed potatoes.

Confit cheeks with caramelized turnips

Afraid that the beef will be tough as a “sole”? Bet on confit, a popular culinary technique dating back many centuries. All you need is enough time!

Ingredients

Beef

• 800 g beef cheeks
• 4 cups lard, beef tallow
• 1/4 cup soy sauce
• 1/4 cup sugar
• 6 pieces of cloves
• cinnamon
• 3 cloves of garlic
• salt pepper

Caramelized turnips

• 4 pieces of turnip
• 10 flower stalks of garlic
• 2 teaspoons of sugar
• 1 teaspoon of soy sauce
• 1/4 cup of the juice boiled when confiting the meat

Method

1. Put the soy sauce, crushed garlic, sugar and all the spices in a plastic bag, mix and add the beef cheeks as well.
2. Shake again and place the tightly sealed bag in the refrigerator for 2-3 days.
3. After this time, melt the lard in the pot, add the beef cheeks and then place the covered pot in the oven preheated to 100°C and slowly bake until the meat is completely soft (at least 4 hours).
4. About 15 minutes before the end of the baking time, lightly fry the sliced turnips in the pan.
5. Add the sugar and sauté until the sugar begins to brown and caramelize.
6. Add the juice boiled during the confit, the soy sauce together with the chopped flower stems of the garlic and cook until a glaze forms on the turnips.
7. After removing, you can still place the beef cheeks in the pan and lightly fry them on both sides.

So far, turnip is not used much as a side dish in Czech cuisine, but its caramelized version will easily convince you that it is a shame.

Burgundian veal cheeks

Lovers of good food know that beef with quality red wine makes an ideal combination. The most recommended wine for preparing such dishes is without a doubt Burgundy wine.

Ingredients

• 1200 g veal (beef) cheeks
• 300 ml of Burgundy wine (Royal Blue)
• 1000 ml of beef broth
• 260 g of bacon
• 350 g of mushrooms
• 150 g plain flour
• 350 g shallots
• 4 cloves of garlic
• 50 ml of oil
• thyme
• Bay leaf
• salt pepper
• parsley for garnish

Method

1. Preheat the oven to 150°C.
2. Heat the oil in a pan and lightly fry the seasoned and flour-dusted beef cheeks in it from all sides.
3. Add the chopped shallot and garlic, saute until the shallot starts to turn golden.
4. Add wine and deglaze.
5. Transfer everything to a roasting pan, add chopped bacon, mushrooms, herbs and add the broth.
6. Cover and place in a preheated oven for approximately 3.5 hours.

Beef cheek stew

Tasty goulash can be prepared from different types of meat. Try to cook it from your cheeks, you will be surprised by its delicacy.

Ingredients

• 1500 g beef cheeks
• 7 cups of beef broth
• 5 onions
• 5 red peppers
• 3/4 cup tomato puree
• 2 cloves of garlic
• 1/3 cup oil
• 2 tablespoons of wine vinegar
• 2 tbsp sweet peppers
• 1 teaspoon of hot pepper
• caraway seeds
• marjoram
• thyme
• rosemary
• salt pepper

Method

1. Heat the oil in a saucepan and add the finely chopped onion to the glass.
2. Blanch the peppers under hot water, then peel them and puree them in a food processor.
3. Add the tomato puree to the pot with the onions and cook for a few minutes.
4. Sprinkle sweet and hot paprika and mix thoroughly.
5. Next, add the beef stock, pepper puree, vinegar, pressed garlic, cumin, marjoram, thyme and rosemary.
6. Place the diced, salted and peppered cheeks in the pot as well and cook for approximately 4 hours, stirring occasionally.
7. If you want, you can strain the goulash before serving.
8. Season as needed and serve sprinkled with fresh chives.

Serve the dish prepared in this way mainly with bread dumplings or fresh pastries.

The magic of confit

Do you want your meat to be beautifully soft, almost fall apart on the plate, but at the same time remain juicy? Believe that all the secret is hidden in the correct and slow heat treatment, or confit.

During confit, the marinated meat is stewed in fat, broth and its own juice for several hours. In addition, everything takes place at a relatively low temperature, usually only around 100 °C, which helps preserve the juiciness of the meat.

Beef is most often confit, but you can also prepare pork, duck or goose in the same way. Depending on the type of meat, the time required for confit will depend on it.