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Sep. 17th, 2013 07:35 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Joues de Boeuf aux Agrumes.
2 lbs beef cheeks
2 Tbsp oil
1 lb onion, coarsely chopped
1 lb carrots, peeled (I also chopped them)
750 ml red wine
6-8 3"x1" strips of orange zest
Heat oven to 350. Pat beef dry and season with salt and pepper. Heat oil in a large heavy pot over medium-high heat until it simmers. Brown beef on all sides, 6-10 minutes total. Remove to a plate.
Add onions, carrots, salt and pepper to the pot and cook, stirring occasionally, until the veg are softened - 8-10 minutes. Add wine and zest and bring to a boil. Add beef and return to boil. Cover and braise in the oven until very tender, 2-4 hours. Serve beef with carrots and sauce.
What worked: Mouthgasmingly good.
What didn't: I only had 1/2 lb beef cheek, so I made a quarter recipe. Sadly the pot was larger than would have been appropriate, so the wine all boiled off. Twice. Fortunately I caught it and added more wine each time. This did have the upside that the sauce was not so saucy as it was an incredibly reduced flavor bomb. The orange peel dissolved as a result, so you didn't have the visual/mouth tang appeal of strips. The carrots would have been a very pretty side dish if I'd left them whole - something possibly to remember for next time.
Will I make it again? Sure. It was great over orzo.
2 lbs beef cheeks
2 Tbsp oil
1 lb onion, coarsely chopped
1 lb carrots, peeled (I also chopped them)
750 ml red wine
6-8 3"x1" strips of orange zest
Heat oven to 350. Pat beef dry and season with salt and pepper. Heat oil in a large heavy pot over medium-high heat until it simmers. Brown beef on all sides, 6-10 minutes total. Remove to a plate.
Add onions, carrots, salt and pepper to the pot and cook, stirring occasionally, until the veg are softened - 8-10 minutes. Add wine and zest and bring to a boil. Add beef and return to boil. Cover and braise in the oven until very tender, 2-4 hours. Serve beef with carrots and sauce.
What worked: Mouthgasmingly good.
What didn't: I only had 1/2 lb beef cheek, so I made a quarter recipe. Sadly the pot was larger than would have been appropriate, so the wine all boiled off. Twice. Fortunately I caught it and added more wine each time. This did have the upside that the sauce was not so saucy as it was an incredibly reduced flavor bomb. The orange peel dissolved as a result, so you didn't have the visual/mouth tang appeal of strips. The carrots would have been a very pretty side dish if I'd left them whole - something possibly to remember for next time.
Will I make it again? Sure. It was great over orzo.
