Jul 13 2026
Restaurants›LoLo American Kitchen and Craft Bar›Braised Beef Cheek Recipe

Braised Beef Cheek Recipe

Inspired by LoLo American Kitchen and Craft Bar
Time4h
Serves4

red wine braise, farro risotto, pickled shallot, crispy farro

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Ingredients

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Braised Beef Cheek

Farro Risotto

Pickled Shallot

Crispy Farro

Method

Braised Beef Cheek

  1. 1

    Sear the Beef Cheeks

    In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Season the beef cheeks with salt and black pepper, then sear them in the pot until browned on all sides (about 4-5 minutes per side). Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.

  3. 3

    Deglaze the Pot

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow it to simmer for about 5 minutes.

  4. 4

    Braised Beef Preparation

    Return the beef cheeks to the pot. Add beef stock, thyme, and bay leaves. Bring to a simmer, then cover and reduce heat to low. Braise for 3-4 hours, or until the beef is tender and falling apart.

Farro Risotto

  1. 5

    Cook the Onion and Garlic

    In a separate saucepan, melt butter over medium heat. Add finely chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.

  2. 6

    Toast the Farro

    Add farro to the pan and stir to coat with butter and onion mixture. Toast for 2-3 minutes.

  3. 7

    Add Stock Gradually

    Begin adding vegetable stock, one ladle at a time, stirring frequently. Allow the farro to absorb most of the liquid before adding more. This process should take about 20-25 minutes.

  4. 8

    Finish the Risotto

    Once the farro is tender and creamy, remove from heat and stir in grated parmesan cheese. Season with salt and black pepper to taste.

Pickled Shallot

  1. 9

    Prepare the Pickling Liquid

    In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer until the sugar and salt dissolve.

  2. 10

    Pickle the Shallots

    Remove the saucepan from heat and add the sliced shallots. Allow them to pickle for at least 30 minutes before using.

Crispy Farro

  1. 11

    Cook the Farro

    In a saucepan, cook the farro in salted boiling water according to package instructions. Drain and let cool.

  2. 12

    Crisp the Farro

    In a skillet, heat olive oil over medium-high heat. Add cooked farro and spread it out in a single layer. Fry until crispy and golden brown, about 5-7 minutes. Season with salt.

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