Beef Cheeks Braised in Red Wine with Orange Zest (Joues de Boeuf aux Agrumes) |
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Prep Time: 45 Minutes Cook Time: 150 Minutes |
Ready In: 195 Minutes Servings: 4 |
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The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots. 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 |
1 (750-ml) bottle dry red wine |
6 to 8 (3- by 1-inch) strips of orange zest |
Directions:
1. Preheat oven to 350°F. with rack in middle.
2. If using chuck, cut across grain into 4 pieces.
3. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, 6 to 10 minutes total. Transfer to a plate with tongs.
4. Add onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon pepper to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add wine and zest and bring to a boil. Add beef and return to a boil. Cover pot and braise in oven until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck). Season with salt and pepper. Serve beef with carrots and sauce.
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