Description
A rich and flavorful dish combining tender beef cheeks braised in red wine with a luscious bone marrow gremolata.
Ingredients
Scale
- 2 pounds beef cheeks
- 1 cup red wine
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 carrots, diced
- 1 stick celery, diced
- 4 cups beef stock
- 1 bay leaf
- 1 sprig thyme
- 1 cup bone marrow
- 1/4 cup fresh parsley, chopped
- 1 lemon, zested
- 1 lemon, juiced
- salt and pepper to taste
Instructions
- Preheat the oven to 325°F (160°C).
- In a large oven-proof pot, heat olive oil over medium heat. Add onions, carrots, and celery, cooking until softened.
- Add garlic and cook for an additional minute.
- Season beef cheeks with salt and pepper, then sear on all sides in the pot until browned.
- Remove beef cheeks and deglaze the pot with red wine, scraping up any browned bits.
- Return the beef cheeks to the pot, add beef stock, bay leaf, and thyme. Bring to a simmer.
- Cover and transfer to the oven. Braise for 3 hours or until tender.
- Meanwhile, prepare the gremolata by mixing bone marrow, parsley, lemon zest, and lemon juice. Season with salt and pepper.
- Once the beef cheeks are tender, remove them from the pot and let rest.
- Strain the braising liquid and reduce it over medium heat until thickened.
- Serve the beef cheeks topped with the bone marrow gremolata and drizzle with the reduced sauce.
Notes
- For added flavor, you can marinate the beef cheeks in red wine overnight.
- Bone marrow can be replaced with butter if desired.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg