Braised Beef CheeksPosted by Martini on 2/13/13 at 10:15 pm 00
My neighbor gave me four beef cheeks, fresh. I'll cook them tomorrow. I've done them before since they own cattle and give a few to me from time to time. Next time I told them I wanted the whole head to cook but I need the weekend to do that and I'm not around this one. So this is what I'll do
Four beef cheeks, shallots, pound of shiitake mushrooms cut in half, two carrots chopped medium, four or five cloves of garlic, half bottle of red wine, Salt pepper, rosemary, thyme, bit of balsamic vinegar, big can of San Marzano whole
Trim silver skin off cheeks and season with salt and pepper, maybe dust lightly with flour.
Heat a bit of canola oil in a large Dutch oven over medium high heat and sear cheeks well on all sides, remove from pot. Deglaze with a cup of wine and toss in shallots, mushrooms and carrots ans sauté a few minutes, add cheeks back in and rest of ingredients. Wine and tomatos should come to 3/4 the thickness of the cheeks. Add a bit more wine, beef stock or water if needed. Bring to a boil, cover and put in a. 350 oven for about 3 hours, checking about each hour for liquid. Add a bit as needed. When tender, remove, adjust seasoning and if too thin take lid off and return to oven for a few more minutes to tighten it up. Serve over wide egg noodles.
You can add anything you might want, a bit of tomato paste when you add the vegetables, celery, onions, potato etc...
You can serve over whatever as well, mashed potatoes, rice, grits, riisotto etc...
Dust with fresh chopped parsley and pull out the biggest Cabernet you have and enjoy.
You can marinate with a bit of vinegar, seasonings and wine as well. I just didn't feel like opening a bottle of wine and didn't want to fool with it anyway.
I like a lot of fresh thyme in this recipe and be sure to chop the rosemary fine.
I have some family coming in tomorrow and. The evening will be cool so it will be a good hearty dish they will enjoy. Sprinkle good Parmesan on it at the end.