Braised Beef Cheeks

Beef cheeks are not the prettiest meat to look at, but they are a decadent and nutritious cut of beef that will become your go-to once you try them. My Beef Cheek recipe is easy to make, full of collagen, healthy fat, vitamins and minerals. Beef cheeks are a muscle meat and therefore need a lot of time to cook and breakdown the connective tissue, which gives you their amazing sticky texture. Uses include shredded tacos, in omelets, as a base for ragu sauce, over mashed cauliflower or butternut squash and broiled crispy with my Creamy Horseradish Sauce.

Serves 2

Ingredients

• 2 pounds beef cheeks (grass-fed, Wagyu or conventional)

• sea salt

  Directions

• Heat a cast-iron skillet over high heat.

• Salt the cheeks liberally.

• Place the cheeks in the hot pan and sear on both sides for 2 minutes.

• Remove cheeks from pan and place in slow cooker for 5 hours on high or 10-12 hours on low.

• If you’re not eating the cheeks right away, store in a glass dish in refrigerator for up to 2 days.

• To reheat: set oven to broil, place sliced cheeks on parchment paper on a cookie sheet and heat for 3-5 minutes.