Braised Beef Cheeks

Directions

• Preheat oven to 325F or 160C.
• In a Dutch oven, heat the olive oil over high heat until it shimmering.
• While the Dutch oven is coming up to temp, trim any large chunks of fat or silver skin from the beef.
• Add the beef pieces to the Dutch oven and sear all sides.
• Remove the beef to a plate, turn the heat down to medium-high, and add the onions to the Dutch oven. Cook for 2-3 minutes, then add the garlic and cook for another 2-3 minutes or until the onions start to become translucent, stirring frequently.
• Add the celery and carrots to the Dutch oven and cook for 3-5 minutes or until they have started to soften.
• Add the beef broth and wine to the vegetables and stir, making sure scrape up the fond (brown bits of flavor) from the bottom of the pan.
• Add the bay leaves and thyme, then return the meat to the Dutch oven.
• Cover the Dutch oven, place in the preheated oven, and cook for 3-3.5 hours.
• Remove the Dutch oven from your oven and remove the meat, bay leaves and thyme stems to a plate.
• Use a blender or immersion blender on the liquid and vegetables to create the sauce. Add salt and pepper to taste.
• Return the pieces of beef to the sauce, turning them to coat all sides.
• Plate up the beef with the sauce and enjoy.