Braised Beef Cheeks
Description
Beef cheeks are braised with red wine, onion, carrot, and porcini mushrooms in this gourmet one-pot meal full of rich, deep flavors.
Ingredients
•
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
•
1/3 cup dried porcini mushrooms
•
2 cubes beef bouillon
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1 teaspoon dried thyme
•
2 bay leaves
Directions
1
Preheat oven to 275 degrees F (135 degrees C).
2
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.
3
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.
4
Bake in the preheated oven until beef is very tender, 5 to 6 hours.
5
Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.