Beef Cheeks Braised in Red Wine
Main Dishes • French
Description
Beef cheeks braised in red wine.
Ingredients
- Beef Cheeks 0 lbs
- Chicken Broth ½ l
- Red Grape Juice 15 fl oz
- Celery stalk 5 oz
- Carrot 10 oz
- Champignons 5 oz
- Onion 10 oz
- Spanish onions 5 oz
- Leek 0 oz
- Garlic 1 head
- Dill 0 oz
- Cilantro 0 oz
- Parsley 0 oz
- Tarragon 0 oz
- Olive Oil 2 spoons
- Bay leaf 2 pieces
- Thyme 3 stalks
- Rosemary 3 stalks
- Ground Black Pepper to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Clean the cheeks of any excess and sauté them in olive oil on both sides until they develop a nice crust. Transfer to a large, oven-safe dish.
Step 2
In the same skillet, sauté roughly chopped onion, 200 grams of carrots, and celery until golden brown. Transfer to the cheeks.
Step 3
Add a halved head of garlic to the pot. Pour in the wine and let it simmer over medium heat for about ten to fifteen minutes. Then, add the vegetable broth, along with a bay leaf, two sprigs each of thyme and rosemary, and some allspice. Cover with a lid and place in an oven preheated to 320°F for four hours.
Step 4
Remove the cooked meat and cut it into large pieces. Strain the sauce and reunite it with the cheeks. Add the remaining carrot and simmer for fifteen minutes. Then add the leeks and mushrooms (peeled), and cook for another five minutes. Finally, add the sliced red onion and finely chopped herbs: dill, parsley, cilantro, tarragon, along with a sprig of thyme and rosemary. Season with salt and pepper. If desired, add a crushed garlic clove. Let it cook for another minute, then serve on plates.
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