Serves 8
195 min
Beef Cheeks Braised in Red Wine with Orange Zest
Recipe GLPRe08244a2fac283
Tender beef cheeks are slowly braised in rich red wine with sweet carrots and onions, infused with bright orange zest. This classic French dish develops deep, complex flavors as the meat becomes fall-apart tender in the low oven heat. Serve with the silky pan sauce and roasted vegetables.
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Ingredients
2 pounds beef cheeks or boneless beef chuck roast
2 tablespoons grapeseed or vegetable oil
1 pound onions, coarsely chopped
1 pound baby carrots, peeled
750 ml dry red wine
6 strips strips of orange zest, 3 by 1 inch
1¼ teaspoons salt
1 teaspoon black pepper
Directions
Preheat your oven to 350°F with the rack positioned in the middle.
If using chuck roast, cut it across the grain into 4 equal pieces.
Pat the beef dry with paper towels. Season all surfaces with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat the oil in a heavy 4- to 6-quart pot over medium-high heat until shimmering. Working in batches if needed, brown the beef on all sides until deep golden, about 6 to 10 minutes total. Transfer the browned meat to a clean plate using tongs.
Add the chopped onions and carrots to the pot. Sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, 8 to 10 minutes.
Pour in the red wine and add the orange zest strips, stirring to combine. Bring the liquid to a boil.
Return the beef to the pot and stir to nestled it among the vegetables. Return to a boil, then remove from heat and cover the pot tightly.
Transfer the pot to the preheated oven and braise until the beef is very tender and nearly falling apart, 2 to 4 hours depending on whether you used cheeks (longer) or chuck (shorter).
Remove from the oven and taste the braising liquid. Season with additional salt and pepper as needed.
Serve the beef with the braised carrots and onions, spooning the pan sauce over the top.
