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

Name: Beef Cheeks Braised in Red Wine with Orange Zest (Joues de Boeuf aux Agrumes)
Yield: 4 servings
Ingredients: 1 2 pounds beef cheeks or boneless beef chuck roast; 1 2 tablespoons grapeseed or vegetable oil; 1 1 pound onions, coarsely chopped; 1 1 pound baby carrots, peeled; 1 1 (750-ml) bottle dry red wine; 1 6 to 8 (3- by 1-inch) strips of orange zest

From the kitchen of Carly

Beef cheeks melt into silk after hours in the oven, braised with red wine, carrots, and onions. Orange zest cuts through the richness with citrus brightness. A French classic that rewards patience with pure comfort.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 pounds beef cheeks or boneless beef chuck roast
12 tablespoons grapeseed or vegetable oil
11 pound onions, coarsely chopped
11 pound baby carrots, peeled
11 (750-ml) bottle dry red wine
16 to 8 (3- by 1-inch) strips of orange zest

Instructions

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 to a plate with tongs.
Add onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon pepper to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add wine and zest and bring to a boil. Add beef and return to a boil. Cover pot and braise in oven until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck). Season with salt and pepper. Serve beef with carrots and sauce.