Braised Beef Cheeks

1. 1

   Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking.

2. 2

   While oil is heating, pat beef cheeks dry and season with salt and pepper.

3. 3

   Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl.

4. 4

   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.

5. 5

   Preheat oven to 325F.

6. 6

   Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits.

7. 7

   Increase heat to high and boil until liquid is reduced by half, about 10 minutes.

8. 8

   Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper.

9. 9

   Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.

* Per serving · 4 servings · Values may vary.