Braised beef cheeks with onion, celery, carrot in a red wine reduction
Author:TJ
Prep Time:30
Cook Time:420
Total Time:7 hours 30 minutes
Yield:4-6 servings 1x
Ingredients
Scale
4 TBL olive oil – divided
3 lbs beef cheeks
1 medium yellow onion – roughly diced
1 celery stalk – roughly diced
4 garlic cloves – minced
1 carrot – roughly diced
1 cup beef stock
2 cups red wine
2 tsp salt
6 stems fresh thyme
3 bay leaves
Salt and black pepper to taste
Instructions
Prep the beef cheeks by removing any fatty membrane – if necessary
Pat them dry and season well with salt and pepper, then sear the cheeks on high heat in 3 tablespoons olive oil until both sides are nicely browned. Remove the cheeks and set aside
Turn down the heat to medium and add the remaining olive oil.
Saute the onion and carrot for about 3 minutes until the onions are beginning to become translucent, then add the celery and garlic and saute for 3 more minutes
Pour the onion mixture into the slow cooker on low and place the cheeks on top
Pour the wine into your braising pan, return to high heat, bring to a simmer, then deglaze the pan, scraping the browned bits off the bottom and mixing with the wine
Add the wine and the beef stock to the slow cooker, tuck the herbs around the cheeks and sprinkle with salt and pepper
Cover and cook for 6-7 hours on low
Remove the cheeks and discard the thyme and bay leaves, blend the liquids with an immersion blender, taste and adjust seasoning.
Cook on high until it thickens if necessary
Lower or turn off heat and return the cheeks to the gravy to keep warm until ready to serve