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

1. 1

   Preheat oven to 350F.

2. 2

   with rack in middle.

3. 3

   If using chuck, cut across grain into 4 pieces.

4. 4

   Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.

5. 5

   Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers.

6. 6

   Brown beef on all sides, 6 to 10 minutes total.

7. 7

   Transfer to a plate with tongs.

8. 8

   Add onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon pepper to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes.

9. 9

   Add wine and zest and bring to a boil.

10. 10

    Add beef and return to a boil.

11. 11

    Cover pot and braise in oven until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck).

12. 12

    Season with salt and pepper.

13. 13

    Serve beef with carrots and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.