Beef Cheeks Braised in Red Wine with Orange Zest (Joues de Boeuf aux Agrumes)

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
  • 1 pound onions
  • 2 pounds beef cheeks or boneless beef chuck roast
  • 2 tablespoons grapeseed or vegetable oil
  • 8 strips of orange zest

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...

View full recipe at Epicurious

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