Beef Cheeks – A smaller batch

August 6, 2018 at 8:58 pm Leave a comment

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Like all cuts of ‘stew’ meat, beef cheeks which come from the neck of a cow, need a long braise to get the best texture and tenderness. My friend Cy received some in a package of offal that was to be used for dog food. She thought we’d enjoy it more. It was delicious served with soft polenta. This recipe was made in pressure cooker, but would work really well in an Insta-Pot.

1 – 1 1/2 pounds beef cheeks, cut into managable pieces (no need to cube)
1 cup chicken stock
1 rib celery, chopped
1 onion, chopped
1 carrot, chopped
1 tomato, chopped
1 bay leaf
1 clove garlic, minced

Heat oil in the bottom of pot
season your meat with salt and pepper after drying well with a paper towel
brown meat on both sides, remove from pan
add veggies and garlic to dirty pan, saute until tender
deglaze with chicken stock

Cut meat into large pieces
add back to veggies and stock
cook for a minimum of 3 hours covered over low heat
or 90 minutes in a pressure cooker, if using an Insta-Pot, follow manufacturers instructions

Note: Next time, and there will be a next time, I’m going to coat the meat thinly with some flour; just to give the sauce a bit more body.

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Entry filed under: For One or Two, Low Carb, Main Course, Uncategorized. Tags: , , .

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