by dymnyno
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dymnyno's Notes:
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olive oil
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about 1/2 pounds beef trimmings or stew meat
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1 cup shallots (med chop)
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1 cup leeks (white part only, chopped)
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1/2 carrots (med chop)
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3 garlic cloves (about 1 tbs)
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1 750 bottle of Cabernet Sauvignon
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1/2 cup cabernet vinegar
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1 cup port wine
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2 quarts veal stock
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a couple sprigs of fresh thyme
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bay leaf
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1 tablespoon whole black peppercorns
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6 whole beef cheeks (or 2 veal cheeks per person)
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1 cup onions (chopped)
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1 cup celery (chopped)
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1 carrot (chopped)
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1 sprig of thyme
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3 garlic cloves (chopped) about 1 tbs.
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1 tablespoon whole black peppercorns
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1 750 bottle of Cabernet Sauvignon
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1 quart veal stock
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CABERNET SAUCE: Heat a little oil in a dutch oven or heavy pot and sear the beef trimmings and remove.
Ask the hotline about this step!Add the vegetables and brown.
Ask the hotline about this step!To 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 the hotline about this step!Add the veal stock and reduce until the sauce becomes syrupy.
Ask the hotline about this step!Strain through chinois. You will have about 1 pint of the reduction.
Ask the hotline about this step!BRAISED BEEF CHEEKS: Heat a little oil in a large dutch oven .
Ask the hotline about this step!Dry the beef (or veal) cheeks and brown in the dutch oven. Remove and put aside.
Ask the hotline about this step!Add the vegetables and carmelize. Add the wine and reduce untill the pot is almost dry.
Ask the hotline about this step!Put 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 the hotline about this step!Bake in a 250 degree oven for about 3 hours, until tender.
Ask the hotline about this step!Remove the meat from the liquid.
Ask the hotline about this step!Cool the liquid and remove the solidified fat from it. Remove the vegetables from the liquid. Strain.
Ask the hotline about this step!Reduce the liquid by half. When you are ready to make the final preparations reheat the cheeks in the reduced liquid.
Ask the hotline about this step!Plate the meat and serve it with the Cabernet Sauce poured over it and extra to be passed.
Ask the hotline about this step!This 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!!!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
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.