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1
CABERNET SAUCE: Heat a little oil in a dutch oven or heavy pot and sear the beef trimmings and remove.
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2
Add the vegetables and brown.
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3
To the browned vegetables, add the herbs (thyme, bay leaf and pepper) then add the wine, wine vinegar and port and reduce by 1/2.
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4
Add the veal stock and reduce until the sauce becomes syrupy.
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5
Strain through chinois. You will have about 1 pint of the reduction.
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6
BRAISED BEEF CHEEKS: Heat a little oil in a large dutch oven .
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7
Dry the beef (or veal) cheeks and brown in the dutch oven. Remove and put aside.
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8
Add the vegetables and carmelize. Add the wine and reduce untill the pot is almost dry.
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9
Put the cheeks back into the pot and add the veal stock and the herbs (thyme, bay leaf, peppercorns). If the veal stock does not just cover the meat, add a little water.
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10
Bake in a 250 degree oven for about 3 hours, until tender.
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11
Remove the meat from the liquid.
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12
Cool the liquid and remove the solidified fat from it. Remove the vegetables from the liquid. Strain.
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13
Reduce the liquid by half. When you are ready to make the final preparations reheat the cheeks in the reduced liquid.
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14
Plate the meat and serve it with the Cabernet Sauce poured over it and extra to be passed.
