BRAISED BEEF CHEEKS
When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it's difficult to find in the United States. A dry Lambrusco or Chianti makes a good substitute.
Categories Beef Tomato Appetizer Braise Red Wine Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- 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.
- Preheat oven to 325°F.
- 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.
- 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.
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Tri
[email protected]I thought this recipe was just okay. The beef cheeks were a bit tough and the sauce was a bit bland.
Trisha Weaver
[email protected]This recipe was just okay. The beef cheeks were a bit dry and the sauce was a bit too sweet.
Nomi 77k
[email protected]I'm not sure what happened, but my beef cheeks turned out really tough. I think I might have overcooked them.
Hagen lawler
[email protected]I would not recommend this recipe. The beef cheeks were tough and the sauce was too salty.
Jalil Jani
[email protected]This recipe was a disappointment. The beef cheeks were dry and the sauce was bland.
PTEALPP
[email protected]I followed the recipe exactly and the beef cheeks turned out tough. I'm not sure what went wrong.
mdnayem hossain
[email protected]This recipe was a bit too complicated for me, but the results were worth it. The beef cheeks were tender and the sauce was flavorful.
Shahrain Khan
[email protected]I'm not a big fan of beef cheeks, but this recipe changed my mind. The meat was cooked perfectly and the sauce was delicious.
mohamed Barakat
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The beef cheeks were fall-apart tender and the sauce was rich and flavorful.
Oladele adekunle
[email protected]I've never had beef cheeks before, but this recipe made me a fan. The meat was so tender and flavorful, and the sauce was perfect.
Sumi Akter
[email protected]I highly recommend this recipe. The beef cheeks were cooked to perfection and the sauce was divine.
Darren Engram
[email protected]This is my new favorite beef cheeks recipe. It's easy to make and the results are always amazing.
Ayuba Yakubu
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. The beef cheeks were incredibly tender and the sauce was delicious.
Jason Gaboutlwelwe
[email protected]This recipe is a keeper! I'll definitely be making it again.
moksallos photography
[email protected]I followed the recipe exactly and the results were amazing. The beef cheeks were fall-apart tender and the sauce was rich and flavorful.
Sonu Singh
[email protected]The best braised beef cheeks I've ever had! The meat was so tender and juicy, and the sauce was perfect.
Chantel Esterhuizen
[email protected]I've made this recipe several times now and it's always a winner.
Cordellro McNair
[email protected]This braised beef cheeks recipe was an absolute delight! The meat was fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.