Ingredients
Per serving (estimated)
- Calories
- 415
- Protein
- 44 g
- Fat
- 26 g
- Carbs
- 0 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Trim the tough outer silverskin and any large pieces of hard fat from the cheeks, leaving the internal connective tissue; that is what melts into tenderness.
- Salt the cheeks on all sides. Heat the oven to 300°F (150°C).
- Melt the tallow in a Dutch oven over medium-high heat. Sear the cheeks 3 to 4 minutes per side until well browned. Work in batches.
- Add the broth and scrape up the fond. Nestle the cheeks back in; the liquid should come about halfway up.
- Cover and braise 3 to 3.5 hours, until a fork slides in with no resistance and the meat starts to fall apart.
- Rest the cheeks in the liquid for 15 minutes. Lift them out, skim the fat, and reduce the liquid on the stove for 5 to 10 minutes to make a sauce.
- The meat will be far above the USDA minimum of 145°F for whole cuts of beef; braising this long is for texture.