At the restaurant I use Kobe beef and serve the cheeks with caramelized sea scallops. the combination is an amazing juxtaposition of flavour and texture.The Kobe is a little more expensive but the finished product is well worth it. in the springtime fresh peas and spring onions are a great accompaniment.This recipe is also great for braising cuts of lamb, veal and venison.
Yield: 1 pound, 4 4oz. portions
Directions for: Braised Beef Cheeks
Ingredients
1 lb(s) beef cheeks, sinew and silver skin removed
2 L red wine
1 cup carrots chopped
1 cup onion chopped
cup celery chopped
4 garlic cloves crushed
2 fresh bay leaves
4 springs parsley
4 sprigs parsley
4 sprigs thyme
2 sprigs rosemary
1 cup all purpose flour for dusting
Salt and fresh ground black pepper
Directions
1. Place the cheeks and vegetables in a non reactive container with the wine and marinate for 18-24 hours (the longer you marinate the more the flavour develops).
2. Remove the cheeks from the liquid and pat dry. Strain the vegetables and pat day.
3. Bring the wine to a boil and skim off any impurities.
4. Pre heat the oven to 325F. Season the cheeks and dust with flour.
5. Sear in a medium to high heated pan, golden brown and transfer the cheeks to a braising vessel.
6. when all the cheeks are seared turn the heat down low and add the vegetables to the pan to saut.
7. Deglaze the pan with some of the wine and add with the vegetables to the braising vessel.
8. Cover the contents of the braising vessel with the skimmed wine and the herbs.
9. Braise the cheeks in a 325F oven until tender (about 3 hours) or until the cheeks are fork tender.
10. to serve, spoon the cheeks onto some mashed potato or even your favourite roast root vegetables. Strain the braising liquid and spoon the sauce onto the cheeks. Crispy potato chips and fresh horseradish bring this dish to a new level.
See more: Summer, North American, Beef, Vegetables, Party Favourites, Main, Bake