Slow Braised Beef Cheeks

Slow Braised Beef Cheeks

A dish considered a lesser cut of beef.
Beef cheeks can be very tough because
beef are chewing their cud constantly
and the cut of meat is muscle and sinew,
but cooked low and slow it becomes tender
and is very flavorful and full of collagen.

Brown the beef cheek aggressively.
I only had one beef cheek but often multiple cheeks are cooked.
Excess fat should be trimmed but mine was already trimmed.
Remove meat after browning to sauté next ingredients.

Next sauté onion, celery, and carrots in browned drippings.
Add red wine, chicken stock or water and herbs and seasonings.
Cook for at least three hours till falling apart tender.

The last half hour add some sliced mushrooms.
Serve over potatoes, rice, or pasta.
Meat can also be used in tacos pulled apart like pork 
served in Mexican restaurants called Birria.
Also served in tacos called Barbacoa in South American dishes
where it is cooked in a pressure cooker.
In all dishes the meat should be falling or pulled apart tender.