By: Chef Rivky Kleiman
Prairie Street Prime Resident Chef
These melt in your mouth slow-cooked beef cheeks using Prairie Street Co’s Beef Cheeks are so tender and delicious—you'll never be able to get enough!
Savory Delights: Chef Rivky Kleiman's Prairie Street Braised Beef Cheeks
Print or Download Full Recipe
WANT A LITTLE HELP WITH THIS RECIPE? ASK OUR EXPERT CHEF!
MAKE THIS RECIPE
STEP-BY-STEP
INGREDIENTS YOU’LL NEED -
2-3 lb Prairie Street Co Beef Cheeks
2 tablespoons extra virgin olive oil
6 garlic cloves, finely minced
6 sprigs thyme (or 1 heaping tsp dried)
3 bay leaves
1 cup beef broth
2 cups kosher dry red wine (such as Cabernet Sauvignon or Merlot)
Kosher salt
Course ground or fresh black pepper
Preparation
Using a paper towel pat each beef cheek dry and season both sides with kosher salt and pepper.
Cook
Heat two tablespoons of olive oil in a large skillet over high heat. Sear the beef cheeks on each side until nicely browned—about three minutes per side. Transfer the beef cheeks to a plate while you prepare your braise.
Turn down the heat on your skillet to medium and add the finely minced garlic. Stir for 30 seconds until fragrant. Deglaze the skillet with your beef broth and dry red wine and allow to simmer. Add the sprigs of thyme and the bay leaves. Once the sauce comes to a light simmer, return the browned cheeks to the skillet. If desired, lightly season with kosher salt and ground black pepper. Cover the skillet with a tight-fitting lid and simmer on medium-low for 2 ½ hours— being sure to turn the beef cheeks after one hour.
Once the beef cheeks are fork tender, remove the skillet from the heat. Adjust seasoning if necessary and discard the thyme stems and bay leaves.
Plate
Serve warm as is or pulled and used with tacos, pizzas, or hummus!
Bete’avon!
