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The original was posted on /r/askculinary by /u/TrumpzHair on 2023-09-24 07:44:42.
I had smoked beef cheeks a few weeks ago and they were amazing. Like brisket, but less fatty/rich, which I much prefer. I don’t have a smoker and doubt my apartment would let me have one, so thought I’d try slow cooking them.
Long story short, the only store around me that had them was H-E-B about 20 miles away. Despite living in ft worth, I can’t find an actual butcher to save my life. I get home and they’re basically all fat/cartilage from what I can tell. Very little muscle fibers to be found. I trimmed what I could and followed the recipe below. It came out extremely oily with very little edible bits. I couldn’t get the liquid to thicken, and just was generally very disappointed.
I made this recipe basically by just looking at similar recipes and combining portions that I liked.
Ingredients
- 2/3rd cup red wine
- 2 tbsp Worcestershire sauce
- 3 carrots - chopped into chunks
- 1 yellow onion - thick slices
- 2 lb baby yukon gold - halves and quarters
- 2 celery stock - roughly diced
- 1 garlic bulb - minced
- 4 tsp salt
- 1 tbsp thyme & rosemary
- 4 tsp Black pepper
- Olive oil to sauté
Instructions
- Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use salt and black pepper to season
- Sear beef cheeks in olive oil until beginning to brown (30s-1m each side)
- Add to the slow cooker
- Add thyme and rosemary
- Sauté garlic, onion, and celery for 5 minutes on medium high
- Add celery and carrots and sauté for another 3 minutes
- Add vegetables to slow cooker
- Add wine and Worcestershire to the sauté pan and simmer briefly, scraping the pan
- Add liquid to slow cooker
- Cook on low for 8 hours
- Add liquid to a pot and simmer to reduce by ¼ to ⅓ to thicken gravy
- Add back to slow cooker with meat