Crispy Herb-Crusted Beef Cheek with Roasted Broccoli
Tender beef cheek slow-cooked in rich bone broth, then seared to a golden crust with fresh herbs and served with caramelized broccoli florets for a luxurious keto dinner. This american-inspired beef (low carb) ready in about 220 minutes pairs beef cheek, bone broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs beef cheek
- 1 cup bone broth
- 2 tbsp olive oil
- 2 tsp finely chopped fresh rosemary
- 1 tsp finely chopped fresh thyme
- 3 cloves minced garlic
- 2 cups florets broccoli
- 1 tbsp avocado oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat beef cheek dry with paper towels, then season with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a heavy Dutch oven over medium-high heat, sear beef cheek for 3 minutes per side until deep brown crust forms, then transfer to a plate.
- Step 2: Add remaining 1 tbsp olive oil to the pot, sauté garlic for 30 seconds until fragrant, then stir in rosemary and thyme. Pour in bone broth, return beef cheek to pot, cover, and simmer on low heat for 3 hours until fork-tender.
- Step 3: While beef cooks, toss broccoli florets with 1 tbsp avocado oil, 1/4 tsp sea salt, and 1/8 tsp black pepper. Roast at 400°F for 15 minutes until edges are crispy and golden.
- Step 4: Remove beef cheek from broth, let rest 10 minutes. Slice thinly, arrange over roasted broccoli, and drizzle with reduced cooking liquid. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Herb-Crusted Beef Cheek with Roasted Broccoli take to make?
Total time is about 220 minutes (25 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crispy Herb-Crusted Beef Cheek with Roasted Broccoli?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef cheek from drying out.
Can I substitute ingredients in Crispy Herb-Crusted Beef Cheek with Roasted Broccoli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crispy Herb-Crusted Beef Cheek with Roasted Broccoli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crispy Herb-Crusted Beef Cheek with Roasted Broccoli low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
