Beef Cheeks Braised in Red Wine with Orange Zest (Joues de Boeuf aux Agrumes)
Photo by John Kernick
Ingredients
- 1 pound baby carrots
- 1 bottle dry red wine
- 2 pounds beef cheeks or boneless beef chuck roast
- 2 tablespoons grapeseed or vegetable oil
- 8 strips of orange zest
- 1 pound onions
Preheat oven to 350°F. with rack in middle. If using chuck, cut across grain into 4 pieces. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, 6 to 10 minutes total. Transfer...
What wines go with Beef Cheeks Braised in Red Wine with Orange Zest (Joues de Boeuf aux Agrumes)?
Merlot Wines from California
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