by dymnyno
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dymnyno's Notes:
Expandolive oil Ask a question about this ingredient
about 1/2 pounds beef trimmings or stew meat Ask a question about this ingredient
1 cup shallots (med chop) Ask a question about this ingredient
1 cup leeks (white part only, chopped) Ask a question about this ingredient
1/2 carrots (med chop) Ask a question about this ingredient
3 garlic cloves (about 1 tbs) Ask a question about this ingredient
1 750 bottle of Cabernet Sauvignon Ask a question about this ingredient
1/2 cup cabernet vinegar Ask a question about this ingredient
1 cup port wine Ask a question about this ingredient
2 quarts veal stock Ask a question about this ingredient
a couple sprigs of fresh thyme Ask a question about this ingredient
bay leaf Ask a question about this ingredient
1 tablespoon whole black peppercorns Ask a question about this ingredient
6 whole beef cheeks (or 2 veal cheeks per person) Ask a question about this ingredient
1 cup onions (chopped) Ask a question about this ingredient
1 cup celery (chopped) Ask a question about this ingredient
1 carrot (chopped) Ask a question about this ingredient
1 sprig of thyme Ask a question about this ingredient
3 garlic cloves (chopped) about 1 tbs. Ask a question about this ingredient
1 tablespoon whole black peppercorns Ask a question about this ingredient
1 750 bottle of Cabernet Sauvignon Ask a question about this ingredient
1 quart veal stock Ask a question about this ingredient
CABERNET SAUCE: Heat a little oil in a dutch oven or heavy pot and sear the beef trimmings and remove.
Ask a question about this stepAdd the vegetables and brown.
Ask a question about this stepTo the browned vegetables, add the herbs (thyme, bay leaf and pepper) then add the wine, wine vinegar and port and reduce by 1/2.
Ask a question about this stepAdd the veal stock and reduce until the sauce becomes syrupy.
Ask a question about this stepStrain through chinois. You will have about 1 pint of the reduction.
Ask a question about this stepBRAISED BEEF CHEEKS: Heat a little oil in a large dutch oven .
Ask a question about this stepDry the beef (or veal) cheeks and brown in the dutch oven. Remove and put aside.
Ask a question about this stepAdd the vegetables and carmelize. Add the wine and reduce untill the pot is almost dry.
Ask a question about this stepPut the cheeks back into the pot and add the veal stock and the herbs (thyme, bay leaf, peppercorns). If the veal stock does not just cover the meat, add a little water.
Ask a question about this stepBake in a 250 degree oven for about 3 hours, until tender.
Ask a question about this stepRemove the meat from the liquid.
Ask a question about this stepCool the liquid and remove the solidified fat from it. Remove the vegetables from the liquid. Strain.
Ask a question about this stepReduce the liquid by half. When you are ready to make the final preparations reheat the cheeks in the reduced liquid.
Ask a question about this stepPlate the meat and serve it with the Cabernet Sauce poured over it and extra to be passed.
Ask a question about this stepThis looks delicious! Can't wait to try it...
This sounds rich and intense. I like the addition of port and cabernet vinegar. Perfect for all the rain we're getting right now!
I totally agree! This looks like a wonderful dish for the very wet wild El Nino week that we're having. Great recipe Dymnyno! Everyone try to stay dry!
Thanks! I know we need the rain but I am getting tired of cooking by candlelight (I have a gas stove so no problem there) We have lost our power on this mountaintop twice.
YUM! Throw a couple of gnocchi on the side and be so very happy!!!
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Veal cheeks are so good! Have you tried pork cheeks, they are amazing! They are a speciality in Portugal. Great recipe as usual, the sauce sounds amazing. Thanks for sharing the recipe.