Buche Meat Recipes for Delicious Dishes
Slow-cooked beef cheek meat is tender, rich, and perfect for tacos, stews, and gourmet dishes.
Ingredients
- The Star: Beef Cheeks 2-2.5 lbs
- Look for evenly sized pieces about 1-inch thick for consistent cooking
- Well-trimmed but with some fat marbling remaining
- Alternative sources if unavailable: Asian or Latin markets often carry them fresh
- Aromatic Foundation
- 2 yellow onions: Sweet variety works best for caramelization
- 3 carrots: Adds natural sweetness and body to the sauce
- 4 garlic cloves: Fresh plump cloves preferred over pre-minced
- 2 tbsp tomato paste: Use double-concentrated for deeper flavor
- Liquid Components
- 1 bottle 750ml dry red wine: Cabernet Sauvignon or Merlot recommended
- 4 cups beef stock: Homemade or quality store-bought low sodium
- 2 tbsp balsamic vinegar: The secret ingredient for balancing richness
- Herbs & Spices
- 3 fresh thyme sprigs: Or 1 tsp dried thyme
- 2 bay leaves: Turkish variety preferred over California
- 1 tsp black peppercorns: Whole for more controlled flavor release
- 1 star anise: Optional but adds incredible depth
- Cooking Essentials
- 3 tbsp olive oil: For optimal searing
- Kosher salt: About 2 tsp total adjust to taste
- Flour for dusting: About ¼ cup optional for thicker sauce
Instructions
- Prep Work (15 minutes)
- Remove beef cheeks from fridge 30 minutes before cooking
- Pat completely dry with paper towels (crucial for proper searing)
- Season generously on all sides with kosher salt (about 1 tsp total)
- Optional: Lightly dust with flour for enhanced browning
- Searing the Meat (8-10 minutes)
- Heat Dutch oven over medium-high heat for 2 minutes
- Add 2 tbsp olive oil until shimmering but not smoking
- Sear cheeks in batches (don't crowd!) for 3-4 minutes per side
- Develop deep brown crust - this builds flavor foundations
- Transfer to plate, reserving juices in pot
- Building the Base (7 minutes)
- Reduce heat to medium, add 1 tbsp more oil if needed
- Cook onions and carrots for 5 minutes until softened
- Add garlic and tomato paste, cook 1 minute until fragrant
- Deglaze with 1 cup wine, scraping up all browned bits
- The Braise (3.5-4 hours)
- Return beef cheeks to pot, nestling into vegetables
- Add remaining wine, stock, and all herbs/spices
- Liquid should cover meat about 2/3 of the way up
- Bring to gentle simmer, then cover and transfer to oven
- Cook at 300°F (150°C) for 3 hours undisturbed
- Final Touches (20 minutes)
- Check for doneness - meat should yield easily to fork
- Transfer cheeks to serving platter, tent with foil
- Strain braising liquid, skim fat, then reduce by 1/3
- Adjust seasoning with salt, pepper, and vinegar