Beef cheek has long been a prized cut among chefs for its abundance of flavor and collagen When slowly cooked, this oft-overlooked cut transforms into supple, luscious forkfuls of meat that capture the essence of comforting, soul-warming cuisine Though braising on the stovetop may seem like the obvious choice, the oven unlocks beef cheek’s full potential for tenderness. Follow this guide to achieve ultimate beef cheek bliss using the dry, gentle heat of your oven.
Why Beef Cheek Deserves Oven Love
So why should oven-roasting claim the spotlight over stovetop braising? Here are some convincing reasons to keep the beef cheeks inside the oven
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Gentler heat – The ambient heat of the oven slowly tenderizes without overcooking the exterior. Stovetop high heat can toughen the meat’s surface.
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Consistent temperature – The oven distributes heat evenly over a long period for reliable, foolproof results. It’s easier to over or undercook on the stovetop.
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Untended cooking – Once in the oven, beef cheeks only need the occasional baste or turn. Stovetop braising requires monitored simmering.
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Depth of flavor – Extended oven time heightens the rich, savory taste of beef cheek without drying it out.
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Hands-off simplicity – Just pop it in the oven and you’re free to relax until serving time.
With the oven on your side, soon you’ll be enjoying fall-apart beef cheek perfection. Time to get cooking!
Start With the Best: Selecting Your Cheeks
High-quality beef cheek is crucial for the dish you envision. Look for:
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Well-marbled meat – Fat equals flavor and tenderness. Moderate marbling is ideal.
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Fresh, vibrant color – Deep red with no graying indicates freshness.
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Firm, dense feel – Passed its prime meat will be mushy. Opt for firmness.
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Smooth, clean cuts – No dried or discolored edges.
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Reputable source – Butcher shops offer quality. Or choose well-rated online purveyors.
Investing in excellent cheek meat means an excellent final dish. Never settle for less.
Perfecting Prep for Oven Excellence
Proper prep sets the stage for supreme oven-roasted beef cheek:
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Trim excess fat and sinew – Leave about 1⁄4 inch fat to protect meat.
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Cut into large 2-3 inch chunks – Maximizes tenderness.
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Generously season all over – Use salt, pepper and your favorite spices.
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Refrigerate overnight – Allows seasonings to penetrate.
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Bring to room temperature before cooking – Prevents uneven cooking.
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Pat dry with paper towels – Ensures proper browning and caramelization later.
With prep complete, you’ve cleared the path for mouthwatering oven perfection.
Step-By-Step Oven Roasting Method
Follow these simple steps for unforgettable oven-roasted beef cheek.
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Preheat oven to 275°F – Low, slow heat is vital.
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Sear beef in an ovenproof pan on the stovetop – Quickly brown all sides to seal in juices.
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Surround meat with aromatic veggies – Onions, carrots, garlic add flavor.
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Add just enough broth to come halfway up the meat – Prevents drying out.
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Cover pan tightly with lid or foil – Creates a steamy environment.
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Cook for 4-6 hours until fork tender – Test doneness periodically.
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Let rest 10 minutes before serving – Allows juices to redistribute.
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Make a sauce from pan drippings – Adds richness.
Your oven-roasted beef cheek is ready to enjoy!
Handy Oven Roasting Tips
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Baste meat every hour with pan juices for added moisture and flavor.
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Turn meat chunks halfway through cooking time.
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Add herbs and spices like thyme, rosemary, bay leaf and juniper berries to pan.
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Splash in red wine, balsamic vinegar or Worcestershire sauce for depth of flavor.
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Cook at 300°F if you prefer very fall-apart tender meat.
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Use broth, stock or water for braising liquid – wine can overpower beef flavor.
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Transfer cooked meat to serving dish, then reduce braising liquid on stovetop for rich sauce.
Creative Ways to Use Oven-Roasted Beef Cheek
Fork-tender oven-braised beef cheek offers limitless menu possibilities:
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Piled on crusty bread for open-faced sandwiches – Top with caramelized onions, cheese, horseradish.
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Mixed into hearty pasta dishes – Toss with egg noodles, mushrooms and spinach.
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Stuffed into tacos or burritos – Top with salsa, avocado, queso fresco.
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Layered into lasagne – Alternate with sauce, noodles and cheese.
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Served over creamy polenta – Shower with Parmesan, fresh herbs.
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In rich beef stew or chili – Simmer with veggies in tomato sauce.
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As the star of beef bourguignon – Cook with red wine, onions, bacon.
Let your imagination run wild with inventive ways to savor this magnificent meat.
Oven Perfection: Bringing It All Together
Follow this roadmap to flawless oven-roasted beef cheek every time:
- Choose high-quality well-marbled beef cheek
- Trim excess fat and cut meat into chunks
- Season generously and refrigerate overnight
- Pat extremely dry before cooking
- Sear in an ovenproof pan on the stovetop
- Add aromatics to the pan and cover meat with broth
- Cover tightly and roast at 275°F for 4-6 hours
- Check for fork-tender doneness periodically
- Let rest 10 minutes before serving
- Make an amazing sauce from the pan juices
I hope these oven roasting tips help you achieve delectable, tender beef cheek worthy of a fine restaurant. Please share your perfected techniques and favorite beef cheek recipes. Happy oven cooking!
Preparing Beef Cheek Meat for the Oven
When working with beef cheek meat, preparation is key. Here’s a step-by-step guide to help you get started:
- Take off any extra fat from the beef cheeks, but leave a thin layer on top to add flavor and moisture.
- Use a lot of your favorite spices, herbs, and seasoning blends to season the meat. If you want a tasty kick, try adding garlic, thyme, rosemary, or a little paprika.
- Wrap the seasoned beef cheeks in plastic wrap and put them in the fridge for at least two hours to let the flavors blend.
The Perfect Oven Cooking Method
It’s time to cook your beef cheek now that it’s been prepared. Follow these simple steps to ensure a perfectly cooked result:
- Warm your oven up to 300°F (150°C) for slow, gentle cooking.
- In a heavy-bottomed pan, heat some oil over medium-high heat. Grill the beef cheeks all the way through until the crust turns golden brown. This step will help keep the juices inside and make the flavor better.
- Move the browned beef cheeks to a baking dish or roasting pan that can go in the oven.
- Adding fragrant vegetables like onions, carrots, and celery to the pan will make a tasty base for the beef cheeks.
- Pour enough beef broth, red wine, or even beer over the beef cheeks to cover about half of them. This will ensure a moist and succulent result.
- To make a sealed space, cover the pan tightly with foil or a lid.
- The beef cheeks should be braised for three to four hours, or until they are soft enough to pierce.
How To prepare Beef Cheeks
FAQ
What temperature do you cook beef cheeks to?
What cooking method would you choose when cooking beef cheeks and why?
Do you cut up beef cheeks before cooking?
Why are my beef cheeks tough?
How do you cook beef cheeks in the oven?
Preheat your oven to 300°F (150°C) for slow and gentle cooking. In a heavy-bottomed pan, heat some oil over medium-high heat. Sear the beef cheeks on all sides until a golden-brown crust forms. This step will help seal in the juices and enhance the flavor. Transfer the seared beef cheeks to a roasting pan or oven-safe dish.
How long does it take to cook beef cheeks?
Bring to a simmer on top of the stove, then pop the casserole pot into a preheated oven and bake until tender. Most of my beef cheek recipes have a cooking time of approximately 3-4 hours at an oven temperature of 150 degrees C, however, this largely depends on the size of the beef cheeks. Season with sea salt and black pepper.
Can you cook beef cheeks overnight?
We like to do this step overnight to have the salt act as a dry brine to tenderize the meat, but it is not necessary. When you’re ready to cook your beef cheeks, heat up 2 Tbsp of olive oil in your pot on medium-high heat and sear all sides of the beef cheek on the hot pan, about 1-2 minutes per side.
How to cook beef cheeks in a crock pot?
Pour in the stock, enough to cover the beef cheeks completely, and bring the pot to a simmer. Throw in a few fresh thyme or rosemary sprigs, and bay leaves. Put the lid on the pot or wrap it tightly with foil. Cook the beef cheeks on a low heat for 3-4 hours, or in the oven at 160°C for 3-4 hours.