Braised Beef Cheeks

Contributed by: Chef Cody Storts

Braised Beef Cheeks

Recipe type: Yield: 10-Aug Prep time: Cook time: Total time:

Braised beef cheeks are made fall-apart tender with a long braise in veal and beef stock, cabernet and dried cherries add more layers of flavor.


2 C Dried bing cherries
2 qt Simple syrup – equal parts water to sugar, heat till dissolved
2 C Bourbon – your favorite
Rehydrate cherries in syrup and bourbon.

Beef cheeks
5 lb beef cheeks – trimmed *
Canola oil for searing
1 Large carrot – peeled and small dice
1 Yellow onion – small dice
3 stalks Celery – small dice
2 C Cabernet Sauvignon – your favorite to sip on while you’re cooking will be great
1/2 gal Veal and pork blend stock for braising – you can choose your favorite from an organic source and it will taste great
10 Dried bay leaves
10 Whole peeled garlic cloves
1 Jalapeno – stemmed
1 stick Unsalted Butter
Kosher salt – to taste
Coarse ground black pepper – to taste


Published on by

Print Friendly, PDF & Email