Serves 6
210 min
Braised Beef Cheeks with Red Wine and Root Vegetables
Recipe GLPRdb3d98836ee037
A classic French-inspired braise of tender beef cheeks slow-cooked in dry red wine with aromatic vegetables, beef stock, and a gelatinous calf's foot that enriches the sauce. The finished dish is plated over al dente pasta and garnished with crispy bacon, steamed mushrooms, pearl onions, carrots, and fresh parsley for a rich, elegant main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 lb. beef cheeks or beef chuck, trimmed
2 cloves garlic, smashed
2 sprigs fresh thyme
1 (750-ml) bottle dry red wine
1 onion, chopped
1 rib celery, chopped
1 whole clove
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tbsp. unsalted butter
2 cups beef or veal stock
1 calf's foot (about 1½ lbs.)
8 oz. button mushrooms, stemmed and halved
5 oz. bacon, cut into ¼″ cubes and cooked until crispy
4 oz. large pasta, preferably conchiglioni or large shells, cooked al dente
20 pearl onions, peeled
6 small carrots
2 tbsp. minced flat-leaf parsley, for garnish
1 bay leaf
Directions
Pat the beef cheeks dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides.
Heat the unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the foam subsides. Working in batches to avoid crowding, sear the beef cheeks until deeply browned on all sides, about 3-4 minutes per side. Transfer the browned cheeks to a plate.
In the same pot, add the chopped onion, celery rib, smashed garlic cloves, bay leaf, and whole clove. Sauté until the vegetables begin to soften and brown, about 5 minutes.
Deglaze the pot with the dry red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 10 minutes.
Return the browned beef cheeks to the pot. Add the beef or veal stock and the calf's foot. Add the fresh thyme sprigs. Bring the liquid to a gentle simmer.
Cover the pot and place it in a preheated 325°F oven. Braise for about 2.5 to 3 hours, until the beef cheeks are fork-tender and the meat easily separates from the bone. The internal temperature should reach 145°F.
Remove the pot from the oven. Using a slotted spoon, carefully remove the beef cheeks and calf's foot and set aside. Strain the braising liquid through a fine-mesh sieve into a separate container, discarding the solids (vegetables, herbs, and aromatics).
Return the strained braising liquid to the pot and bring it to a simmer over medium heat. Skim off any fat from the surface and reduce the liquid until it reaches a desired sauce consistency, about 15-20 minutes. Taste and adjust seasoning with salt and pepper as needed.
Meanwhile, prepare the garnish components: steam the button mushrooms and pearl onions separately until tender. Steam the small carrots until just tender. Cook the pasta al dente according to package directions and drain. Cook the bacon pieces until crispy.
To serve, place a portion of cooked pasta in the center of each plate. Top with a beef cheek and some of the braising liquid. Arrange the steamed mushrooms, pearl onions, and carrots around the plate. Scatter the crispy bacon pieces and garnish with minced flat-leaf parsley.
