Recipes

Beef Cheeks Braised in Red Wine with Orange Zest (Joues de Boeuf aux Agrumes)

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Beef Cheeks Braised in Red Wine with Orange Zest (Joues de Boeuf aux Agrumes)

Beef Cheeks Braised in Red Wine with Orange Zest (Joues de Boeuf aux Agrumes)

amanda

Equipment

  • - Dutch Oven (for braising beef cheeks)

  • - Chef's Knife (to prepare and cut ingredients)

  • - Orange Zester or Microplane (for zesting orange peels)

  • - Cutting Board (food preparation surface)

  • - Measuring Cups & Spoons (for measuring spices and liquids)

  • - Mixing Bowl (to combine ingredients)

  • - Slow Cooker or Ovenproof Casserole Dish

  • - Stirring Spoon or Spatula (tool for stirring during cooking)

  • - Baking Sheet (optional, for preparing onions and garlic before adding them to the pot)

Ingredients

  • 2 pounds beef cheeks or boneless beef chuck roast

  • 2 tablespoons grapeseed or vegetable oil

  • 1 pound onions, coarsely chopped

  • 1 pound baby carrots, peeled

  • 1 (750-ml) bottle dry red wine

  • 6 to 8 (3- by 1-inch) strips of orange zest

Instructions

1

Instruction 1

Preheat oven to 350°F. with rack in middle.
2

Instruction 2

If using chuck, cut across grain into 4 pieces.
3

Instruction 3

Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, 6 to 10 minutes total. Transfer to a plate with tongs.
4

Instruction 4

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. Add wine and zest and bring to a boil. Add beef and return to a boil. Cover pot and braise in oven until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck). Season with salt and pepper. Serve beef with carrots and sauce.
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