Braised beef cheeks
Slow cooking makes beef cheeks tender, hearty, and rich in flavor, while also helping to achieve a more concentrated meat broth for the sauce. This dish is well-suited for a keto menu due to its high protein content and natural animal fats without excess carbohydrates.
Rinse the beef cheeks (720 g) under running water, transfer them to a pot, add water (2 l), add the onion (60 g), cut in half, and the bay leaf (2 g). Bring to a boil, cover with a lid, reduce the heat to minimum, and simmer for 1.5-2 hours until the meat is tender but still holds its shape and does not fall apart into fibers.
Remove the beef cheeks (720 g) and bay leaf (2 g) from the broth. Place the remaining broth with the onion (60 g) over high heat and reduce it to 300-400 g to obtain a thicker meat sauce. If there are large pieces of onion left in the broth, blend it with a blender until a more homogeneous texture is achieved.
The cooked meat and reduced broth can be conveniently stored separately in the refrigerator or freezer in small portions. When reheating, the meat should remain juicy and tender, and the sauce should be noticeably richer than the original broth.
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