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1
Using a very sharp knife, trim the extra fat and the tough silverskin from the beef cheeks.
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2
You should have approximately 3 pounds of cleaned meat remaining.
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3
Transfer the cheeks to a large nonreactive bowl or casserole and add 2 cups Rioja, 1/2 cup onion, 1/2 cup celery, 1/2 tablespoon garlic, bay leaves, 1 sprig rosemary and the black peppercorns.
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4
Stir gently to blend and make sure that the meat is covered by the wine, cover the bowl with plastic wrap and refrigerate overnight or at least 8 hours.
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5
Preheat the oven to 275 degrees F.
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6
In a large, oven proof Dutch oven, heat 1/4 cup oil over high heat until almost smoking.
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7
Remove meat from the marinade, pat dry and season on both sides with some of the salt and pepper.
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8
Brown the meat in the oil, in batches if necessary, until well browned on all sides.
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9
Remove from pan and set aside.
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10
Add remaining 1/4 cup oil and add remaining onion, celery and rosemary to the pan along with the carrots.
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11
Cook for about 20 minutes, stirring frequently, until vegetables are soft and beginning to caramelize.
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12
Add the remaining garlic and cook 2 minutes.
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13
Add the tomato paste and cook for another 2 minutes.
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14
Strain the marinade and add to the pan along with the remaining red wine.
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15
Bring to a boil and reduce by about 1/2.
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16
Add the beef broth, Italian Essence, red pepper flakes, pimenton and the herbs.
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17
Stir well.
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18
Cover tightly and place in the oven.
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19
Cook for 3 hours or until the cheeks are very tender.
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20
Taste and adjust seasoning, if necessary.
