Joan's in the Park Beef Cheek Braise

By Tom421

Ingredients

• 10 lb Beef cheek cleaned and trimmed
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup red wine
• 1/2 cup port wine
• 1/4 cup dark brown sugar
• 3 bay leaves
• 1 tsp whole black peppercorns
• 3/4 tbl kosher salt
• 1 cup stock
• Salt and pepper as needed

Details

Servings 1
Adapted from col130.mail.live.com

Preparation

Step 1

Salt and pepper the beef cheeks and brown them on high heat in a large sauté pan in batches. As they finish browning, add them to a medium stock pot.

Using the same large sauté pan add the red wine and deglaze the pan. Add the port and brown sugar and cook for about 10 minutes.

Meanwhile, add the onion, celery, carrots, bay leaves, peppercorns, kosher salt, and stock to the stockpot with the browned beef cheeks. Once the wine mixture reduces add it to the stockpot. Add just enough water to cover all the ingredients and cook on high heat until it just reaches a boil.

Turn the heat to low, cover and cook at a simmer for 2 ½ hours until tender