Braised Beef Cheeks
Plate braised beef cheeks with mashed potatoes, farro or another starch to balance out their richness.
Servings : 4 Prep Time: 10 minutes Total Time: 5 hours
- 2 lbs beef cheek
- 2 tbsp pure olive oil
- 1 onion, roughly chopped
- 3 carrots, roughly chopped
- 2 tbsp tomato paste
- 4 cloves of garlic, roughly chopped
- 6 sprigs of thyme, leaves removed
- 1 cup red wine
- 3 cups water (or beef bone stock)
- Salt and pepper, to taste
Heat the olive oil to medium-high heat in a deep pot. Sear the beef cheeks on all sides until a caramelized crust forms. Remove beef cheeks to a plate.
In the same pot, lower the heat to medium and add add onions. Cook for five minutes or until onions turn translucent. Add the carrots and the garlic, and cook for an additional 5 minutes. Stir in the tomato paste and thyme. Cook for another 5 minutes.
Place the beef cheeks back into the pot, and pour in the wine and water. Bring to a boil, then lower the heat to medium so that the liquid stays at a low simmer. Cook for 5 hours, or until beef is fork tender. Remove the meat from the pot. Discard the vegetables and cook the liquid down until it’s reduced in half. Season with salt and pepper to taste.