This Slow Braised Beef Cut Melts Like Butter (Oven Method)

beef jowls

🥗Healthier: pork jowls

💰Cheaper: beef chuck

Pork jowls provide a similar texture, while beef chuck is more economical.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic wine offers flavor without alcohol, while grape juice is a budget-friendly alternative.

Take beef jowls out of the package and pat them dry.

Rub kosher salt all around the beef jowls on both sides.

Heat a brazing pan on medium-high heat and add a couple of tablespoons of tallow.

Sear the beef jowls in the hot tallow until crusty brown on both sides, about 2 minutes per side for thicker pieces.

Remove the beef jowls and set them aside on a plate.

Deglaze the pan with beef bone broth, scraping off the bits from the bottom.

Return the beef jowls to the pan and pour in enough bone broth to reach halfway up the meat, about 2 cups.

Cover the pan and place it in the oven set to 275°F.

Braise in the oven for approximately 2 and 1/2 hours, checking for tenderness; it should flake easily with a fork.

Remove the beef jowls from the oven and let them rest for 10 minutes, covered.

While resting, turn the heat up on the pan juices to medium-high to make a pan gravy, simmering until reduced by half.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary