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Close-up of braised beef cheek meat served over pappardelle pasta, garnished with fresh parsley and grated Parmesan, on a rustic wooden table.

Beef Cheek Meat Recipe

Chef Lily
Discover beef cheek meat: nutritional benefits, cooking tips, and delicious recipes. Transform meals with this tender, flavorful cut!
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Course
Cuisine Italian, Mexican, French
Servings 4 people
Calories 480 kcal

Ingredients
  

Ingredients/Tools You’ll Need:

  • Beef Cheeks: 4 pieces about 2–3 pounds total.
  • Salt and Black Pepper: For seasoning.
  • Olive Oil or Vegetable Oil: For searing.
  • Sharp Knife: For trimming excess fat and membranes.
  • Paper Towels: For patting the meat dry.
  • Large Skillet or Dutch Oven: For searing and braising.

Instructions
 

Rinse and Dry the Meat:

  • Rinse the beef cheeks under cold water to remove any residual blood or bone fragments.
  • Pat them dry thoroughly with paper towels. This step ensures a better sear and prevents steaming when cooking.

Trim Excess Fat and Membranes:

  • Use a sharp knife to carefully trim away large chunks of fat and any tough membranes on the surface of the meat.
  • Leave a thin layer of fat, as it will render during cooking, and add flavor.

Season Generously:

  • Season both sides of the beef cheeks with salt and black pepper. For extra flavor, you can add garlic powder, smoked paprika, or your favorite dry rub.
  • Let the meat sit at room temperature for 20–30 minutes to allow the seasoning to penetrate.

Sear the Meat (Optional but Recommended):

  • Heat a tablespoon of oil in a large skillet or Dutch oven over medium-high heat.
  • Sear the beef cheeks for 2–3 minutes on each side until they develop a deep brown crust. This step enhances the flavor and creates a rich base for braising liquids.
  • Remove the meat and set it aside.

Deglaze the Pan (Optional):

  • After searing, deglaze the pan with a splash of beef broth or apple cider vinegar to lift the flavorful browned bits (fond) from the bottom. This liquid can be added to your braising liquid later.

Pro Tips for Preparation:

  • Patience is Key: Don’t rush the trimming or searing process. Taking your time ensures the best results.
  • Use a Sharp Knife: A dull knife can make trimming difficult and unsafe.
  • Season Well: Beef cheeks can handle bold flavors, so don’t be shy with the seasoning.
  • Prep Ahead: You can trim and season the meat a day in advance and store it in the refrigerator until ready to cook.

Notes

Nutrition Information (Per Serving)
Nutrient Amount
Calories 480 kcal
Protein 45g
Fat 27g
Saturated Fat 10g
Carbohydrates 12g
Fiber 3g
Iron 4mg
Collagen Boost High
Keyword Beef cheek recipe, braised beef cheeks, how to cook beef cheeks