Cooking Guide

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Beef Cheeks

4 pkgs, 1 lb ea

Three One Pound Cheeks, Serves 6-8


Thaw product on a dish in the refrigerator.* Remove Beef Cheeks from refrigerator 30 minutes prior to cooking for best results.


Beef Cheeks

Flour for dredging

2 tbsp vegetable oil

2 cloves garlic, smashed

2 sprigs fresh thyme

1 bay leaf

1 onion, quartered and chopped

2 carrots, peeled and chopped

2 ribs of celery, chopped

2-3 ripe tomatoes or a small can of stewed plum tomatoes

1 cup dry red wine

2-3 quarts of low-sodium chicken or beef stock

Salt & Pepper to taste



1. Heat 2 tablespoons of vegetable oil in an ovenproof 6-quart heavy pot with lid over medium-high heat.

2. Season the beef cheeks with salt and pepper then lightly dredge in flour and add to heated pot without crowding the pieces.

3. Brown the beef on all sides for about 20 minutes and transfer to a plate. Drain off fat from pot.

4. Preheat oven to 350°F.

5. Over medium heat, add garlic, thyme and vegetables to pot, season with salt and pepper and sweat until softened. Return the browned beef cheeks to the pot add the braising liquids (until the beef is nearly covered) and bring to a boil.

6. Cover pot, transfer to oven, and cook, turning beef cheeks every hour, until fork tender, about 2-3 hours.

*See Delivery Storage and Thawing for thawing details.