Braised Beef Cheeks with Cipollinis

Prep Time: 30 min(s)
Cook Time: 2 hr(s) 45 min(s)
Serves: 4
Difficulty: Advanced
Ethnicity: American
Tools:
boning knife
cutting board
Dutch oven
kitchen twine
large chef's knife
measuring cups
measuring spoons
peeler
spider/large slotted spoon
tongs
wire rack with tray (seasoning, cooling, resting)
wooden spoon

Cheeks are the most tender piece of meat you will ever eat, so it's worth the search. You can find them in the specialty section of many groceries or order them through a butcher.
Ingredients:
1/4 cup(s) olive oil blend - divided for the meat and vegetables
4 pound beef cheeks - will yield 2 lb. after trimming the fat and sinew
1 pinch salt and pepper
8 onions (Cipolline) - peeled
1 leek - white part only, trimmed and brunoise (Learn How)
3 garlic cloves - peeled and minced (Learn How)
2 celery stalks - diced (Learn How)
2 carrots - peeled and diced (Learn How)
1 tablespoon(s) tomato paste
2 cup(s) red wine
4 cup(s) - chicken stock (white)
1 - bouquet garni - (thyme, bay leaf and parsley stems)
1/2 bunch of parsley (flat leaf) - leaves finely chopped
2 tablespoon(s) butter (unsalted)
1 pinch salt and pepper - to season the meat

Steps:

-Heat the oven to 300 degrees.

-Heat a large Dutch oven or roasting pan to medium-high and add half of the olive oil.

-Season the beef cheeks and brown them in small batches in the pan; set aside.

-Keeping the fonds in the pan, return the pan to the stove and add the remaining oil.

-Saute the cipollinis until slightly caramelized on both sides; set aside with the meat.

-Add the leeks and sweat over medium to medium-low heat until softened.

-Add the garlic, celery and carrots and cook for an additional 2 minutes.

-Add the tomato paste and deglaze with the wine, scraping up any brown bits (fonds) with the spoon.

-Add the stock and then return the meat and onions to the pot. Tuck the garni under the liquid.

-Cover with a lid and braise in the oven for 2-2 1/2 hours until the meat is fork tender.

-When it is ready, pull the meat and onions out, and whisk the butter into the braising liquid; discard the garni and add the parsley leaves.

-Strain and/or thicken if desired.

-Taste for seasoning.

Use this braised meat for a Vitello recipe or in place of short ribs.

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