Braised beef cheeks from Think Like a Chef by Tom Colicchio

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Notes about this recipe

  • Totallywired on October 16, 2018

    Yields perfectly tender cheeks and rich sauce, perhaps a little chunky, but it can be thinned or skimmed depending on preference. Disregard instruction to cook uncovered - I’ve done that before and it leads to scorched sauce and dry/burnt cheeks. Served with celery root purée.

  • fprincess on September 10, 2018

    I adapted for the pressure cooker (50 minutes with natural release). An excellent start; next time I will cook 10-15 min more to get more of that melting texture that is so wonderful! Also the sauce needs to be reduced further, it's a little thin. Beef cheeks from Alpine meats that required some trimming. Picture here: https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/?do=findComment&comment=2169826

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