Braised Beef Cheeks

Step 1

Pat the 2 lb beef cheeks dry and season both sides with the 1 tsp salt and 1/2 tsp black pepper.

Step 2

Heat the 2 tbsp olive oil in a heavy pot over medium-high. Sear the cheeks until deeply browned, about 4 minutes per side. Remove and set aside.

Step 3

Reduce heat to medium. Add the 1 sliced onion and cook until soft and golden, about 6 minutes. Add the 4 minced garlic cloves and cook until fragrant, about 1 minute.

Step 4

Return the beef to the pot and pour in the 2 cups beef broth. Bring to a simmer, scraping up any browned bits.

Step 5

Cover and simmer gently over low heat until the meat is fork-tender, about 2.5 to 3 hours. Check occasionally, adding water if needed.

Step 6

Once tender, remove the beef and let the sauce thicken on the stove, about 10 minutes, until it coats a spoon. Slice or shred the meat and return to the sauce.

Step 7

Stir in the 1/4 cup chopped parsley and serve hot, spooning extra sauce over the top.