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Braised Beef Cheeks
Ingredients
- Cheeks:
- 2.5 lbs. cheeks
- 2 tbsp flour, seasoned with salt and pepper
- 2 tbsp. Safflower oil
- Sauce
- 5 lbs. chopped Smokey bacon
- 1/3 cup sliced celery
- 1/3 cup sliced carrots
- 1/2 cup diced onion
- 2 garlic cloves, chopped
- 2 tbsp tomato paste
- 1 tsp sweet paprika
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1 bay leaf
- 1 tsp sea salt
- 1/2 tsp. Pepper
- 1 cup red wine
- 1.2 cup beef stock
Instructions
- Trim the cheeks from all sinew and fat. Dredge in flour and sauté in a Dutch oven in oil, browning on all sides. Remove from pot.
- Add bacon to the pot and stir for a couple of minutes until it starts releasing some fat. Add vegetables and lightly brown. add garlic, tomato paste and spices (if you have fresh herbs that’s better; be expansive with the herbs) and stir for 2 minutes.
- Return cheeks to the pot, add wine and stock and bring to simmer. Cook for 2 hours.
Additional Notes
If sauce isn’t thick enough remove all solids and boil it down. Alternatively used cornstarch to thicken.
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