Beef Cheeks Braised In Red Wine With Orange Zest _joues De Boeuf Aux Agrumes_ Recipes

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BEEF CHEEKS BRAISED IN RED WINE WITH ORANGE ZEST (_JOUES DE BOEUF AUX AGRUMES_)



Beef Cheeks Braised in Red Wine with Orange Zest (_Joues de Boeuf aux Agrumes_) image

The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots.

Provided by Raquel Carena

Yield Makes 4 servings

Number Of Ingredients 6

2 pounds beef cheeks or boneless beef chuck roast
2 tablespoons grapeseed or vegetable oil
1 pound onions, coarsely chopped
1 pound baby carrots, peeled
1 (750-ml) bottle dry red wine
6 to 8 (3- by 1-inch) strips of orange zest

Steps:

  • Preheat oven to 350°F. with rack in middle.
  • If using chuck, cut across grain into 4 pieces.
  • Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, 6 to 10 minutes total. Transfer to a plate with tongs.
  • Add onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon pepper to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add wine and zest and bring to a boil. Add beef and return to a boil. Cover pot and braise in oven until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck). Season with salt and pepper. Serve beef with carrots and sauce.

BRAISED BEEF CHEEKS



Braised Beef Cheeks image

This has been a hit with everyone that has tried it.

Provided by Robert Smith

Categories     100+ Everyday Cooking Recipes

Time 5h50m

Yield 10

Number Of Ingredients 11

2 tablespoons olive oil
5 pounds trimmed beef cheeks
1 large onion, diced small
1 carrot, diced small
4 cloves garlic, minced
4 cups beef stock
1 cup red wine
⅓ cup dried porcini mushrooms
2 cubes beef bouillon
1 teaspoon dried thyme
2 bay leaves

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
  • Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
  • Bake in the preheated oven until beef is very tender, 5 to 6 hours.
  • Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

Nutrition Facts : Calories 684.8 calories, Carbohydrate 6.3 g, Cholesterol 160 mg, Fat 53.3 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 20.5 g, Sodium 365.9 mg, Sugar 2.5 g

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