Beef Cheeks

Quick Summary: Tender, slow-braised beef cheeks are seared and then simmered in a rich red wine and beef broth sauce with aromatic vegetables until fall-apart tender.

Source: Traditional

>> servings: 2
Preheat your #oven to 325°F (160°C).
 
Heat @olive oil{1%tbsp} in a large #oven-safe Dutch oven{} or #heavy-bottomed pot{} over medium-high heat.
 
Season the @beef cheek{1}, trimmed of excess fat, with @salt{} and @pepper{}. Sear it in the pot until browned on all sides, about ~{4-5%minutes}. Remove the beef cheek and set aside.
 
In the same pot, add the chopped @onion{1/2}, @carrot{1}, @celery stalk{1}, and minced @garlic{2%cloves}. Sauté until softened and lightly browned, about ~{5-7%minutes}.
 
Pour in the @red wine{1/2%cup} and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes until slightly reduced.
 
Return the beef cheek to the pot. Add the @beef broth{1%cup} and @bay leaf{1}. Bring the liquid to a simmer.
 
Cover the pot with a lid and transfer it to the preheated oven. Braise the beef cheek in the oven for ~{2-3%hours}, or until it is very tender and easily pulls apart with a fork.
 
Once done, remove the pot from the oven. Taste and adjust seasoning with @salt{} and @pepper{} if needed.
 
Serve, garnished with optional @fresh herbs (thyme, rosemary){}.