BEEF CHEEKS BRAISED IN RED WINE w/ORANGE

By BobD

Ingredients

• 4 SERVINGS
• JOUES DE BOEUF AUX AGRUMES
• BEEF CHEEKS BRAISED IN RED WINE WITH ORANGE ZEST
• 2 lb beef cheeks or boneless beef chuck roast
• 2 tablespoons grapeseed or vegetable oil
• 1 lb onions, coarsely chopped
• 1 lb baby carrots, peeled
• 1 (750-ml) bottle dry red wine
• 6 to 8 (3- by 1-inch) strips of orange zest

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 350F with rack in middle.

If using chuck, cut across grain into 4 pieces.

Pat beef dry and season with 1 tsp salt and 1/2 tsp pepper. Heat oil in a 4- to 6-qt 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.
A
dd onions, carrots, 3/4 tsp salt, and 1/2 tsp 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.