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Braised beef cheek melts into succulent richness after hours of slow cooking. This high protein mediterranean dish is a carnivore's treasure — a family dinner with extraordinary tenderness.
Pat the beef cheeks dry and season all sides with kosher salt and black pepper for even flavor.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef cheeks for 3–4 minutes per side until deeply browned, then transfer to a plate.
Lower heat to medium. Add chopped onion, carrot, celery, and garlic. Sauté for 8 minutes, stirring to avoid burning and achieve soft, aromatic vegetables.
Pour in red wine, scraping up any brown bits, then simmer for 3 minutes to reduce alcohol. Stir in crushed tomatoes and return beef cheeks to the pot.
Add the rosemary sprigs, bay leaves, and beef broth. Bring the mixture to a gentle simmer, cover, and reduce heat to low. Braise for 3 hours, turning beef halfway through, until fork-tender.
Once done, remove beef cheeks and bay leaves. Skim excess fat from the sauce, then reduce sauce over medium heat for 10 minutes to thicken. Return beef to the sauce and gently rewarm before serving.
