Beef Cheeks Braised in Red Wine with Orange Zest (Joues de Boeuf aux Agrumes)
Info
Rating
Calories
948.0
Protein
43.0
Sodium
232.0
Fat
58.0
Description
The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots.
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
Directions
Preheat oven to 350°F. with rack in middle.
If using chuck, cut across grain into 4 pieces.
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.
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.
