Braised Beef Cheeks

Instructions

1. Prepare the beef cheeks
   Pat the beef cheeks dry with paper towels and season generously with salt and pepper. Dust lightly with flour, shaking off any excess.
2. Sear the meat
   Heat 2 tablespoons of olive oil in a large heavy-bottomed Dutch oven over high heat. When hot, add the beef cheeks and sear for 3-4 minutes on each side until deeply browned. Work in batches if necessary to avoid overcrowding. Transfer the seared cheeks to a plate.
3. Sauté the vegetables
   Reduce heat to medium and add the remaining olive oil to the same pot. Add onions, carrots, and celery, cooking for 5-7 minutes until softened. Add garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 2 minutes until darkened.
4. Deglaze and add liquids
   Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the browned bits. Bring to a simmer and cook for 10-15 minutes until reduced by half. Add the beef stock, bay leaves, thyme, and rosemary.
5. Braise the beef cheeks
   Return the beef cheeks to the pot, ensuring they are mostly submerged in liquid. Cover with a tight-fitting lid, reduce heat to very low, and simmer gently for 4 hours, or until the meat is extremely tender and easily pulls apart with a fork. Alternatively, transfer to a preheated 325°F (160°C) oven for the same amount of time.
6. Reduce the sauce
   Once the beef cheeks are tender, carefully remove them from the sauce and set aside. Strain the cooking liquid through a fine-mesh sieve into a clean pot, pressing on the solids to extract all the flavor. Discard the solids. Bring the strained sauce to a simmer and reduce for 10-15 minutes until it reaches a sauce-like consistency that coats the back of a spoon.
7. Finish and serve
   Return the beef cheeks to the reduced sauce and warm through gently. Taste and adjust seasoning with salt and pepper if needed. Serve the beef cheeks with the sauce spooned over, garnished with fresh chopped parsley. They pair perfectly with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.