The beef cheek is one of the less noble cuts, but certainly one of the tastiest. Thanks to the presence of collagen, it is perfect for slow cooking or in a pressure cooker. The result? A deliciously flavorful meat that shreds tenderly.
If you like braised beef cuts, don’t forget to read
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Slow Cook
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 1,433.65 (Kcal)
- Carbohydrates 8.61 (g) of which sugars 4.03 (g)
- Proteins 13.93 (g)
- Fat 148.25 (g) of which saturated 53.95 (g)of which unsaturated 83.57 (g)
- Fibers 2.35 (g)
- Sodium 303.79 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 pork cheek (or beef cheek)
- 1 carrot
- 1 stalk celery
- 1/2 onion
- 1 glass red wine
- to taste salt
- to taste extra virgin olive oil
- to taste butter
Tools
- 1 Pot
- 1 Brush
- 1 Knife
- 1 Cutting board
Method
Preparing a good beef cheek is very easy, here are the tips and steps to follow.
The best way to have tender beef cheek is marinating. I recommend placing the meat in a bag or vacuum sealing it with the wine, a piece of carrot, a piece of celery, and a slice of onion.
Let the meat rest in the refrigerator for at least 12 hours before cooking it.
Now it’s time to dice the celery, carrots, and onions finely, they will be needed for cooking the cheek.
Melt a knob of butter in a pan, sauté the marinated vegetables for a couple of minutes over high heat.
Seal the meat in the hot butter until a caramelized crust forms. This step is important to seal the meat and retain its juices. This way, it will be more tender at the end of cooking.
To properly seal the meat, pass it on all sides, including the outer ones.
Add the celery, carrot, and onion to the pot and sauté well until they start to soften.
At this point, all that’s left is to add the marinade liquid to the meat.
Cook covered over a gentle flame for a couple of hours. This slow and prolonged cooking will make the meat very tender.
If you want to halve the time, you can use a pressure cooker.
After the 2 hours of cooking, your beef cheek is perfectly done. All that’s left is to strain the sauce and reduce it to a thick glaze.
The meat is very tender; to avoid excessive shredding, cut it once it has cooled.
Your beef cheek is ready!
Presentation Tips:
I recommend serving the cheek on a flat plate with a generous helping of polenta. When the meat is on the plate with the polenta, finish with a generous spoonful of the cooking sauce.
Wine Pairing for Beef Cheek:
Beef cheek pairs well with noble red wines. I recommend a rich and intense red like a Chianti or a Barbera.
