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1
Position a rack in the lower third of the oven and heat to 250F.
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2
Heat the beef stock in a medium pan over low heat and keep warm.
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3
Season the beef cheeks with 1 tablespoon salt and 2 teaspoons pepper, and sprinkle the flour evenly all over.
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4
Put a large Dutch oven or wide-bottomed stock pot over medium-high heat.
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5
When hot, add 2 tablespoons of the oil and enough of the beef chunks to make a roomy single layer in the pan.
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6
Cook, turning the beef as needed, until browned all over, about 6 to 7 minutes.
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7
Transfer to a large plate and repeat with the remaining beef, working in batches as necessary and adding another tablespoon or so of oil if the pot seems too dry.
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8
Add 2 tablespoons more olive oil to the pan, then add the onions.
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9
Cook, stirring frequently and scraping the browned bits off the bottom of the pan, until they start to soften and are barely brown on the edges, 3 to 5 minutes.
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10
Add the carrots, celery root, thyme, bay leaves, garlic, 1 teaspoon salt, and a few grinds of pepper.
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11
Cook, stirring frequently, until the celery root starts to soften, about 6 minutes.
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12
Return the beef and any accumulated juices back to the pot.
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13
Stir well for another minute or so to combine.
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14
Add the wine and bring just to a boil over medium-high heat.
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15
Lower the heat to maintain a simmer and continue to simmer for 5 minutes.
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16
Add the warm stock; once the liquid has returned to a simmer, cover the pot and transfer to the oven.
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17
Bake for 4 hours, checking every hour to make sure the liquid is at a bare simmer.
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18
(The key to tenderness is to cook at the lowest temperature possible.
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19
If the broth is simmering rapidly, reduce the oven temperature.)
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20
After 4 hours, remove the lid and stir.
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21
The stew should be very wet; if not, add a cup or so of water to reliquify.
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22
Return the uncovered pot to the oven.
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23
Continue to bake until the beef is completely tender and offers no resistance when you pull it apart with two forks, 1 to 2 more hours.
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24
If the beef is tender but the liquid has not reduced much, continue to bake until the liquid is 3/4 to 1 inch lower than the original level.
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25
Taste the liquid and season with more salt as needed.
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26
When the beef is done, set aside while you cook the mushrooms.
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27
(If you make this a day ahead, let cool to room temperature before you cover and refrigerate the cheeks.
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28
When ready to serve, reheat gently over low heat, stirring frequently until heated through, 30 to 45 minutes.)
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29
Using a small knife, scrape any dirt off of the mushrooms.
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30
If they are particularly large, cut them into 3/4- to 1-inch pieces.
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31
Put 1 tablespoon of the butter in a large skillet (it should be large enough to hold the mushrooms in a single layer) and put the pan over medium-high heat.
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32
When the butter is melted and bubbling, add the mushrooms and cook, stirring frequently, until the mushrooms juices have released and evaporated.
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33
Add the remaining 1 tablespoon butter and the shallot and cook for 1 minute, stirring frequently.
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34
Add the garlic and continue sauteing for an additional minute.
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35
Add the vinegar and stir until the liquid evaporates.
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36
Add the parsley and season with salt and pepper to taste.
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37
Arrange the beef in shallow bowls and ladle some of the braising liquid over it.
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38
Top with the sauteed mushrooms.
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39
You may need to special order beef cheeks (a specialty butcher is your best bet), but you can substitute with brisket if you cant find cheeks.
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40
The glands are marble-size organs that are attached to the cheeks (they may already have been removed from the ones you have).
