Beef Cheeks Braised In Red Wine With Orange Zest (Joues De Boeuf Aux Agrumes)
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
28
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
With rack in middle
3
If using chuck, cut across grain into 4 pieces
4
Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper
5
Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers
6
Brown beef on all sides, 6 to 10 minutes total
7
Transfer to a plate with tongs
8
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
9
Add wine and zest and bring to a boil
10
Add beef and return to a boil
11
Cover pot and braise in oven until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck)
12
Season with salt and pepper
13
Serve beef with carrots and sauce
14
Preheat oven to 350°F
15
With rack in middle
16
If using chuck, cut across grain into 4 pieces
17
Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper
18
Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers
19
Brown beef on all sides, 6 to 10 minutes total
20
Transfer to a plate with tongs
21
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
22
Add wine and zest and bring to a boil
23
Add beef and return to a boil
24
Cover pot and braise in oven until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck)
25
Season with salt and pepper
26
Serve beef with carrots and sauce