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Rhône River Beef Cheeks
courtesy of Abra Bennett
from Edible Seattle July/August 2011
Serves 4 | start to finish: about 12 hours, mostly unattended
If you have the time, this dish will reward you for starting it two days before you want to serve it; the instructions are designed to accommodate overnight cooking. If you prefer, you can also start this dish early in the morning, let it cook all day, and serve it that same evening, it will still be delicious.
2 whole beef cheeks
Salt and pepper to taste
2 tablespoons olive oil
1 medium onion, chopped
1 large carrot, diced
1 large leek, white part only, sliced
1 stalk celery, diced
28 ounces tomato purée
1 ounce bittersweet chocolate
1/2 bottle fruity red wine
1 teaspoon dried herbs de Provence
1 teaspoon paprika
1 bay leaf
In the evening, preheat the oven to 275 degrees.
Rinse and dry the cheeks, then salt and pepper them generously. Warm the oil in a heavy pan and brown the cheeks on both sides until golden. Remove them from the pan and place them in a large clay casserole or Dutch oven.
Without wiping the pan, add the onion, carrot, leek, and celery and cook for 5 minutes, until lightly browned. Add the tomato purée, chocolate, wine, and the herbs and spices, scraping to deglaze the pan, and simmer together briefly. Taste the sauce and adjust seasoning. Pour the sauce over the beef cheeks and cover the casserole with a tight-fitting lid or seal tightly with aluminum foil.
Place the casserole in the oven and let cook for 10 hours. In the morning, let the casserole cool completely and refrigerate it until the next day. To serve, reheat gently in a 300 degree oven for about 2 hours. Serve alongside polenta or buttered noodles.
gluten-free (with polenta) • dairy-free
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