It’s a great way to... …. Preheat oven to 140 C / Gas mark 1. Skim fat from surface of When the mushrooms are well browned, deglaze the pan with 2 tablespoons of the white vermouth. Nestle beef cheeks in liquid and cover them with a sheet of parchment paper cut to fit the inside of the pot. Add 150g butter, 1 tbsp white pepper and combine. Pierre Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Pairing note: a hearty dish such as this calls for a dark, well concentrated wine like the P. Amadieu Romane Machotte Gigondas 2007 ($24), with its nose of plum, cherry, and spice. Stir regularly during cooking, adding a little water if there is too much evaporation, Remove the casserole dish from the oven. Remove the cheeks from the braising liquid & cut them in half. Remove the casserole from the oven and strain the sauce into a saucepan, then place over the heat and cook until the volume of liquid has reduced and is thick enough to just coat the back of a spoon. Serve the beef cheeks with any sides you prefer, to complement the beef with a side of mashed potatoes, follow the directions below: Peel 1kg of potatoes and add them to a pot of boiling salted water. Transfer beef cheeks to a clean dutch oven. Spoon the mash alongside and finish with a generous ladleful of sauce. Add them to the pot. It was the most delish. Blend cooking liquid with an immersion blender to make a smooth sauce. Beef cheeks are such a specialty cut of meat, mainly because there are only 2 of them in each animal and they are carefully prepared at the butcher, removing every inch of sinew. All rights reserved. Transfer beef cheeks to a plate, reserving marinade. Take 4 beef cheeks and give them good seasoning with salt and pepper. Take a look at our simple recipe to see how easy it is to braise ox cheeks … Turn the cheeks as they brown to brown them on all sides. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. Heat olive oil in a large casserole pot over medium-high heat. A Bonnier Corporation Company. Slow-cooked beef cheeks have the most incredible melt-in-the-mouth texture. At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entree by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender. It may take awhile to braise, but it really doesn't take much time to prepare. Heat olive oil in a large casserole pot over medium-high heat. Set on a low heat and cook for 20-30 minutes, or until the carrots are tender and glazed. Season the beef cheeks liberally with a teaspoon of salt. Using a slotted spoon, transfer beef cheeks to a plate and cover with aluminum foil. Get it very hot over high heat, then carefully lay in the cheeks. Pour beef stock and wine into the Dutch oven; bring to a boil. When nicely colored, leave the cheeks aside. Simmer until the vermouth evaporates, then remove the mushrooms from the pan. Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly. What’s more, you’ve been able to master the art of making a : What’s more, you’ve been able to master the art of making a quintessential dish for yourself and others to enjoy. Braise beef cheeks in a heady marinade of red wine and aromatics for a supple, meltingly tender and elegant take on pot roast. Pass the potatoes through a ricer, then add the hot butter and milk (or cream) and beat to form a very smooth mash. Season, to taste, with salt and black pepper. Take the potatoes off the heat and mash them well in the pot.  (Review from Allrecipes US | Canada), I followed the recipe st I used 2 cups of cabernet.