Braised Beef Cheeks

Recipe adapted for kosher cooking from Saveur. Serves 6.



  • Place beef cheeks, garlic, thyme, wine, bay leaf, onion, celery, and clove into a bowl; cover and refrigerate for one day, letting the cheeks marinate. Then, transfer the beef cheeks to a plate, reserving the marinade. Pat the beef cheeks dry, and heat the oil or schmaltz in a 6-qt. Dutch oven over medium-high heat. Working in batches, add the beef cheeks and cook, turning, until browned–about 8 minutes. Transfer beef cheeks to a plate.
  • Heat the oven to 325˚. Add the reserved marinade to a large dutch oven along with the beef stock and the knuckle bones, and boil for 5 minutes. Nestle the beef cheeks in the cooking liquid and cover them with a sheet of parchment paper cut to fit the inside of the pot. Cover the pot, transfer to oven, and cook, turning beef cheeks every hour, until tender– about 4 hours.
  • Using a slotted spoon, transfer the beef cheeks to a plate and cover with aluminum foil. Skim the fat from the surface of cooking liquid. Set a fine strainer over a 2-qt. saucepan and strain the cooking liquid, discarding the solids. Bring back to a boil over high heat and reduce until liquid has thickened and coats the back of a spoon–about 15 minutes.
  • Heat the bacon in a small pan, then sautee the mushrooms, carrots, and onions in the beef bacon fat until softened.
  • Transfer the beef cheeks to a clean dutch oven. Pour sauce over beef cheeks and add the vegetables, over pasta. Cover pot and bake until vegetables and beef are warmed through– about 10 minutes. Serve hot and garnish with parsley.

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