Braised Beef Cheeks

Ingredients for Braised Beef Cheeks

• 60ml olio extravergine di oliva

• 4 (350g) beef cheeks, trimmed of excess fat

• 1 cipolla media, tritata finemente

• 1 carota media, finemente tritata

• 1/2 celery rib, finely chopped

• 1/2 teaspoons unsweetened cocoa powder

• 475ml red wine (preferably a dry Lambrusco or Chianti)

• 1 (28- to 900g ) can whole tomatoes including juice, chopped (725ml )

• 1 1/2 cucchiaini di sale

• 1 cucchiaino di pepe nero

Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.

Preriscalda il forno a 163°C.

Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.

Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.

Avvertenza

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