Ingredients with Measurements:
- 4 beef cheeks, trimmed
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Season beef cheeks with salt and pepper.
4. Sear beef cheeks in the Dutch oven until browned on all sides, about 3-4 minutes per side.
5. Remove beef cheeks from the Dutch oven and set aside.
6. Add onion and garlic to the Dutch oven and sauté until softened, about 5 minutes.
7. Add red wine, beef broth, bay leaves, and thyme to the Dutch oven.
8. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
9. Return beef cheeks to the Dutch oven and spoon the liquid over them.
10. Cover the Dutch oven with a lid and transfer it to the preheated oven.
11. Braise for 2-3 hours, or until the beef cheeks are tender and easily pierced with a fork.
12. Remove from the oven and let rest for 10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 10g
- Protein: 50g
Substitutions for ingredients:
- Red wine: beef broth or chicken broth
- Beef broth: vegetable broth or chicken broth
- Bay leaves: rosemary or thyme
Variations:
- Add chopped carrots and celery to the Dutch oven for added flavor and nutrition.
- Use a slow cooker instead of the oven for a hands-off cooking method.
- Substitute beef cheeks with beef shanks or short ribs.
Tips and tricks:
- Make sure to trim any excess fat from the beef cheeks before cooking.
- Sear the beef cheeks over high heat to develop a nice crust and seal in the juices.
- Let the beef cheeks rest for 10 minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover braised beef cheeks in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover braised beef cheeks in a covered pot over low heat until heated through.
Presentation ideas:
- Serve braised beef cheeks on a bed of creamy mashed potatoes or polenta.
- Garnish with chopped fresh parsley or thyme.
Pairings:
- Serve with a bold red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted root vegetables
- Steamed green beans
- Crusty bread
Troubleshooting advice:
- If the beef cheeks are tough, they may need to be braised for a longer period of time.
- If the liquid is too thin, remove the beef cheeks from the Dutch oven and simmer the liquid over medium heat until it thickens.
Food safety advice:
- Make sure to cook the beef cheeks to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Braised beef cheeks have been a popular dish in French cuisine for centuries.
Flavor profiles:
- Rich, savory, and slightly sweet from the red wine.
Serving suggestions:
- Serve braised beef cheeks as a main course for a special occasion or dinner party.
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Region: French