Ingredients:
2 beef cheeks (approximately 1.5 to 2 pounds)
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup red wine (such as Cabernet Sauvignon)
2 cups beef broth
2 bay leaves
1 sprig of fresh thyme
Salt and pepper to taste
Instructions:
Prepare the Beef Cheeks:
Begin by trimming any excess fat from the beef cheeks and patting them dry with paper towels. Season both sides with salt and pepper.
Sear the Beef Cheeks:
In a large, heavy-bottomed Dutch oven or a deep skillet, heat the olive oil over medium-high heat.
Add the beef cheeks and sear them until they are well-browned on both sides, about 3-4 minutes per side. Remove the beef cheeks from the pan and set them aside.
Sauté the Vegetables:
In the same pan, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Deglaze the Pan:
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for a few minutes until it reduces by about half.
Braise the Beef Cheeks:
Return the seared beef cheeks to the pan.
Pour in the beef broth until the beef cheeks are mostly covered.
Add the bay leaves and thyme sprig to the liquid.
Bring the mixture to a gentle simmer.
Slow Cook:
Reduce the heat to low, cover the pan with a lid, and let the beef cheeks simmer for 2.5 to 3 hours, or until they are tender and can be easily pulled apart with a fork. Be sure to check and stir occasionally, adding more broth if needed to keep the cheeks partially submerged.
Serve:
Once the beef cheeks are tender, remove them from the braising liquid.
If desired, strain the braising liquid and reduce it in a separate pan to create a rich sauce.
Serve the beef cheeks over a bed of mashed potatoes, polenta, or creamy risotto, and drizzle the sauce over the top.
Garnish with fresh herbs if desired, and en
