Braised Beef Cheeks
Tender beef cheeks slowly braised in red wine with vegetables and a touch of cocoa powder, creating a rich and flavorful Italian-inspired dish. The meat becomes meltingly tender after cooking in a savory sauce of tomatoes, wine, and aromatics.
Ingredients
- •4 tablespoons extra-virgin olive oil
- •4 pieces beef cheeks
- •1 medium onion
- •1 medium carrot
- •½ rib celery
- •½ teaspoon unsweetened cocoa powder
- •2 cups red wine
- •1 can whole tomatoes
- •1½ teaspoons salt
- •1 teaspoon black pepper
Cooking Instructions
- 1.
Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
30 min
- 2.
Preheat oven to 325°F.
5 min
- 3.
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
10 min
- 4.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
180 min