Beef Cheeks Braised in Red Wine with Orange Zest (Joues de Boeuf aux Agrumes)

Ingredients for Beef Cheeks Braised in Red Wine with Orange Zest (Joues de Boeuf aux Agrumes)

• 900g beef cheeks or boneless beef chuck roast

• 2 tablespoons grapeseed or vegetable oil

• 450g onions, coarsely chopped

• 450g baby carrots, peeled

• 1 (750-ml) bottle dry red wine

• 6 to 8 (3- by 1-inch) strips of orange zest

Preheat oven to 177°C. 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 teaspoons 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 teaspoons salt, and 1/2 teaspoons 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.

Avvertenza

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