Price of product is based on actual weight in pounds.
Estimated average weight is 2.5-3 lbs. per package.
Each package contains 2 frozen Beef Cheeks.
Braised Beef Cheeks
3 T Olive oil, separated
1 pkg. (about 3 lbs.) Woodruff Beef Cheeks
1 White onion, large dice
1 Celery stalk, large dice
1 Carrot, large dice
4 Garlic cloves, minced
8 Fresh thyme stems
3 Dried bay leaves
1 1/2 cups Beef broth or stock
2 cups Red wine (full-bodied like a cabernet sauvignon or merlot)
Kosher salt and black pepper to taste
Prepare the beef cheeks. Use a sharp knife to remove the fatty membrane and connective tissue. Once cleaned, pat dry with a paper towel and season both sides liberally with salt and pepper.
Heat 2 tablespoons olive oil in Dutch oven on high heat. Sear both sides of the beef until nicely browned. Remove and set aside.
Turn the heat down to about medium and add remaining tablespoon of olive oil. Add onion and sauté for about 2 minutes. Add the garlic and cook for an additional 2 minutes. Follow with the diced carrot and celery. Season with a pinch of salt and pepper. To prevent from burning, be sure to stir periodically.
Add bay leaves and fresh thyme. Stir to incorporate.
Add the red wine to deglaze the pan and scrape up the brown bits (this is flavor). Add the beef stock. Bring to a simmer and cook for about 1 minute.
Return the beef cheeks along with the juices to the Dutch oven. Cover and bake at 350 degrees F for 3 1/2 hours. Halfway through cooking, turn the beef cheeks over to ensure they cook evenly and to make sure the liquid is not evaporating too quickly.
After 3 1/2 hours, remove the beef from the Dutch oven and set aside. Discard the bay leaves and thyme stems. Using an immersion or stick blender, puree the sauce until very smooth. Bring the sauce to a simmer and cook for about 5 minutes. Adjust seasonings with salt and pepper if needed.
Remove from heat and return the beef cheeks to sauce. Cover and keep warm until ready to serve. Serve over mashed potatoes if desired.
Note: This can be made in a slow cooker too! After browning the beef cheeks, place in your slow cooker while you bring the wine and beef stock to a simmer with the carrots, celery, onion and garlic. Pour the mixture over the beef and add your fresh thyme and bay leaves. Cover and cook on low for 8-10 hours or on high for 6 hours.