Cocotte & Chill Beef Cheeks Braised in Red Wine
Beef cheek is a muscle, so it’s not super fatty but has a lot of collagen which helps bind the sauce. Plus, the meat becomes so tender, you can cut it with a fork.
Ingredients
Servings
- 3 beef cheeks, trimmed and left whole (1⅓–1¾ lb / 600–800 g each)
- 2 tbsp neutral oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large onion, diced
- 4 garlic cloves, unpeeled, crushed
- 2 tbsp tomato paste
- 16 g flour
- 600 ml red wine (côtes du rhône, syrah/grenache blend or pinot noir)
- 300 ml beef stock
- 1 bouquet garni (3 thyme sprigs, 2 rosemary sprigs, 2 bay leaves)
- Salt & pepper
- For the sauce & serving: 2 tbsp cold butter, cubed + 2 tbsp chopped chives
Instructions
-
Braise 4 to 5 hours at 140 °C / 140 °C. It’s ready when a fork slides in without resistance.
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Notes
Committed to this collection by the hand of Hunter.
