Braised Beef Cheeks with Golden Crust
Today I am showing you how to braise beef cheeks to perfection. Braising is the best way to transform tough muscle into a fork-tender moist cut. Braising (from the French “braiser”) a combination cooking method using moist and dry heat. Typically the food is seared at a high temperature, and the cooking process is finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.
Ingredients
- 2 tbsp vegetable oil
- 4 lb beef cheeks
- 0.25 cup flour to dredge
- 3 tbsp butter
- 2 medium yellow skin onions chopped
- 4 large garlic cloves chopped
- 1 lb yellow potatoes peeled
- 1 lb carrotts peeled
- 1 small bouquet gani tied
- 1 bottle strong red wine Côtes du Rhône type
- 3 whole clove
- 2 inches orange skin zest
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F / 165°C
Braise the cheeks:
- Heat vegetable oil in an ovenproof large enamelled cast iron casserole over moderately high heat until hot but not smoking.
- While oil is heating, pat beef cheeks dry and season with salt and pepper, and dredges them in flour. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl.
- Pour off fat from the pot, then add a tablespoon butter and cook onion, garlic, and carrots over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the wine, cloves, orange zest, bouquet garni, salt, and pepper.
- Return the cheeks (with any juices) to the pot and bring to a simmer, then braise, covered, in the middle of the oven until very tender, about 3 hours.
Prepare the potatoes:
- Wash the potatoes and place them in a pot covered with cold water by an inch. season with a teaspoon of rock salt, and simmer for 20 minutes. Let the potatoes cool and peel them. cut the tomatoes into 1/4 inches (0.6 cm).
Finish the dish:
- Raise oven to 425°F / 220°C.
- When the cheeks are tender transfer them with the sauce into a round gratin dish. Cover the top with the sliced potatoes making sure to overlap them.
- Melt the remaining butter and brush over the potatoes.
- Place the gratin dish in the oven, uncovered, and cook for about 20 minutes or until the potatoes are golden brown.
- Serve hot, with a nice Côtes du Rhône.
Video
Notes
Funnily enough, the name ‘beef cheek’ refers to the facial cheek muscle of a cow. It’s a very tough and lean cut of meat and is most often used for braising or slow cooking to produce a tender result. You may need to order them ahead from your butcher. If beef cheeks aren’t available, beef brisket cut into pieces of the same weight make a good substitute.
