The Only Beef Recipe My Family Asks For Every Week! So Tender You Can Eat It With A Spoon.

beef cheeks

🥗Healthier: pork cheeks

💰Cheaper: beef shank

Pork cheeks are leaner and beef shank is more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is more economical.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and water is cost-effective.

Heat butter or lard in a cast iron Dutch oven over medium-high heat.

Sear beef cheeks on all sides until caramelized, about 5 minutes per side.

Remove beef cheeks and set aside.

Deglaze the pan with red wine, scraping up any browned bits.

Chop garlic and add to the pan.

Cut onion into quarters and add to the pan.

Cut carrots and celery into quarters and add to the pan.

Add bay leaves and stir.

Return beef cheeks to the pot and add vegetable stock, ensuring the meat is submerged.

Cover and cook for 30 minutes without adding salt or pepper.

After 30 minutes, add tomato sauce or tomato concentrate if desired.

Continue slow cooking for at least 3 and a half hours, turning the meat occasionally.

For mashed potatoes, boil 1 kg of potatoes in cold water until tender, checking with a fork for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens