Beef Cheeks Braised in Red Wine
A slow braise with vegetables and red wine in which the meat becomes so tender it falls apart with a fork. Even better the next day.
- Total
- 205 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- beef cheek2.75 lb
- onion2
- carrot2
- leek1
- garlic clove3
- red wine2 cup
- beef broth1.25 cup
- crushed tomato3.5 oz
- flour2 tbsp
- bay leaf2
- thyme1 tsp
- olive oil4 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Trim the beef cheeks of fat and membrane, season with salt and black pepper and dredge in flour, shaking off the excess.
- 2
Heat the olive oil in a casserole or pressure cooker and brown the cheeks on all sides over high heat. Remove and set aside.
- 3
In the same oil, sweat the chopped onion, carrot, leek and garlic over medium heat for about 15 minutes.
- 4
Add the crushed tomatoes and cook 5 more minutes.
- 5
Pour in the red wine, raise the heat and let the alcohol cook off for 5 minutes.
- 6
Return the cheeks, add the beef stock, bay leaf and thyme. They should be almost covered.
- 7
Cover and simmer very gently for about 2 hours 30 minutes to 3 hours (45 minutes in a pressure cooker), until very tender.
- 8
Remove the cheeks, discard the bay leaf and blend the sauce until smooth. Adjust the salt and, if thin, reduce it for a few minutes.
- 9
Return the cheeks to the sauce, heat 5 minutes and serve.
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