• Braising the Beef Cheeks
• Now comes the fun part—braising! This method allows the beef cheeks to absorb all the flavors of the broth while becoming incredibly tender. The slow-cooking process will make the meat melt in your mouth. Start by searing the beef cheeks in a drizzle of oil over medium-high heat until a golden-brown crust forms on both sides. Remove the cheeks from the pot and set aside, leaving the flavorful browned bits behind. Here’s how to proceed:

Prepare the Braising Liquid

• After searing the beef cheeks, it’s time to build a rich, flavorful braising liquid.
• Pour in balsamic vinegar, which adds depth and richness to the sauce. As you do, scrape the bottom of the pot to lift all those delicious browned bits. These bits, called fond, are packed with flavor and enhance the overall taste.
• Add in beef stock to create a savory base. You can also use chicken stock for a lighter taste.
• Toss in bay leaves, thyme, and a sprig of rosemary for that herby fragrance that complements the beef. If you’re looking for a deeper flavor, a bit of tomato paste can also be stirred in at this stage.

Return the Beef Cheeks to the Pot

• Place the seared beef cheeks back into the pot, ensuring they’re submerged in the braising liquid. The meat should be mostly covered to cook evenly.
• Bring the liquid to a gentle simmer, but don’t let it boil, as a slow cook is the key to tender, juicy meat.

Cover and Cook

• Once the liquid is simmering, cover the pot with a tight-fitting lid and transfer it to the oven.
• Set the oven temperature to 300°F (150°C) and let the beef cheeks braise for 2.5 to 3 hours.
• During this time, the meat will break down and absorb all those wonderful flavors, becoming fork-tender.

Check for Doneness

• Once the suggested cooking time has passed, examine the beef cheeks. The meat should pull apart effortlessly with a fork. If it’s still a bit firm, allow it to cook for an additional 30 minutes. The ideal texture is one that’s incredibly tender and practically melts in your mouth.

Reduce the Sauce

• Once the beef cheeks are perfectly cooked, carefully remove them from the pot and set them aside.
• Let the braising liquid simmer on the stove for about 10-15 minutes to reduce and thicken, creating a luscious sauce. Taste it and adjust the seasoning with salt and pepper to your liking. If you want a richer sauce, feel free to add a small knob of butter to finish it off.