Products Used In This Recipe
- Meat Recipes
SERVINGS x4 | COOKING TIME – 2.5 hours | CALORIES – 600 kcal per serving
Ingredients
- 1 kg beef cheeks, trimmed and cut into chunks
- 2 tbsp olive oil
- 2 onions, finely chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 500 ml dry cider
- 500 ml beef stock
- 1 bouquet garni (thyme, bay leaves, and parsley)
- 5 tbsp Steakhouse Seasoning Rub
- 3 tbsp Roast Vegetable Seasoning
- 3 tsp Smokey Bacon Seasoning
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Beef Cheeks:
Pat the beef cheeks dry with paper towels and season generously with Steakhouse Seasoning Rub.
2. Brown the Beef:
In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef cheeks on all sides until browned, about 8-10 minutes. Remove the beef and set aside.
3. Sauté the Vegetables:
In the same pot, add the onions, carrots, and celery. Season with Roast Vegetable Seasoning and sauté for about 5 minutes until softened. Add minced garlic and cook for another minute.
4. Deglaze and Simmer:
Stir in the tomato paste, then pour in the cider to deglaze the pot, scraping up any browned bits. Return the beef cheeks to the pot, add the beef stock, Smokey Bacon Seasoning, and bouquet garni.
5. Slow Cook:
Bring to a boil, then reduce the heat to low. Cover and simmer gently for 3-4 hours, or until the beef cheeks are tender and falling apart.
6. Finish the Dish:
Once the beef is tender, remove the bouquet garni. If the sauce is too thin, simmer uncovered for a few minutes to reduce. Stir in butter for a glossy finish.
7. Serve:
Adjust seasoning with salt and pepper. Garnish with chopped fresh parsley and serve hot.
Enjoy your Cider-Braised Beef Cheeks with Rich Flavors, a tender, flavorful dish enhanced by the perfect blend of seasonings!
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