Beef Cheeks Slow-Braised with Mushrooms
(serves 4)
2 beef cheeks, trimmed of top layer of sinew (peel it off in a sheet), but leave other residual fat and membranes as they will cook perfectly)
2 tbsps vegetable oil
1 white onion, diced
6 cloves garlic, minced
2 carrots, diced
6 large-ish mushrooms, quartered or cut in eighths depending on size
2 tbsps chopped thyme leaves
1/2 bottle good red wine
chicken or veal stock to cover
Slice the beef cheeks in half to make a portion per person. In a heavy ovenproof dish with a lid, heat the oil and saute the beef cheeks just briefly on all sides and remove to a dish. In the remaining oil, saute all vegetables till soft. Add the thyme, cheeks and the wine, then add enough chicken stock for the meat and vegetables to be completely, generously covered. Place in a low oven, 300F/160C, covered. Cook for at least four hours. Just before serving, steam and then saute Chantenay carrots and green beans.
When beef is done, remove the cheeks to a warm platter and strain sauce through a sieve into a frying pan. Over high heat, reduce the sauce till the desired thickness. Serve beef and vegetables with noodles or mashed potatoes, and spoon some sauce over. Provide the rest of the sauce in a warm sauceboat at table.
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