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|Music City Missy||
Turned out great - meltingly wonderful
Joined: Dec 9, 2005
Posted to Thread #24210 at 7:34 pm on Apr 21, 2013
Braised Beef Cheeks
Gourmet | March 2003
Adapted from Uno e Bino
100% would make it again
user rating: Braised Beef Cheeks 4 forks
yield: Makes 4 main-course servings
Guancette di Manzo
When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher...
4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/2 teaspoon unsweetened cocoa powder
2 cups red wine (preferably a dry Lambrusco or Chianti)
1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper
Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F.
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
• Beef cheeks improve in flavor if made up to 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.
Read More http://www.epicurious.com/recipes/food/views/Braised-Beef-Cheeks-107803#ixzz2R80SwVli
Other messages in this thread:
- 24210. Epicurious' Braised Beef Cheeks in oven OMG! - How to tell when done? - Music City Missy - 5:13pm on 04/21/13 (11)
- Dawn, they cook about like chuck pot roast. Does that help on time? - Melissa Dallas - 6:06pm on 04/21/13
- Turned out great - meltingly wonderful - Music City Missy - 7:34pm on 04/21/13
- If you like barbacoa tacos that is what a lot of folks use for them [NT] - Melissa Dallas - 8:52pm on 04/21/13
- That's very similar to a braise I made yesterday for dinner tonight. - cyalexa2 - 11:51pm on 04/21/13
- Cyalexa, do you have a Fiesta or other supermarket that caters to Hispanics? - Melissa Dallas - 2:32am on 04/22/13
- I'll check for a Fiesta market on my way home from Dallas! - cyalexa2 - 6:44pm on 04/23/13
- There's a Fiesta close to your other stops on Ross at Henderson. [NT] - Melissa Dallas - 1:04am on 04/25/13
- thanks, I'll add it to my list! [NT] - cyalexa2 - 1:47am on 04/25/13
- have never seen beef cheeks up here. halibut cheeks, yes. [NT] - AngAk1 - 7:36pm on 04/22/13
- Sorry you got laid off- happened to me in Jan but I found another job. You will too. - CathyZ from Kauai - 7:55pm on 04/21/13
- 125 bottles of Excedrin? Sounds just a tad insane. [NT] - MarilynFL - 11:17pm on 04/21/13