From Richard Fuchs
Fuchs’s Braised Beef Cheek
Ingredients 4 portions
2.25 lb Beef cheek, cleaned and ready to cook
2 oz fresh Butter
2/3 c Olive oil
5 oz Carrots
3.5 oz Celeriac
3.5 oz Celery
3.5 oz Onion
2 Garlic cloves
3 Bay leaves
Fresh rosemary
Flour “00”
13 oz Barbera wine
Salt & black pepper
50 oz Veal or beef stock
Season the beef cheek, dust it with a little bit of flour, then roast both sides in a pan. Then take the cheeks out for a while from the pan. Roast all vegetables with olive oil and fresh butter. Add the wine and let the alcohol evaporate. Pour over enough veal or beef stock, add bay leaves, fresh rosemary and cook for a few minutes together, then add the beef cheeks.
Cover it and braise for 3-4 hours in the oven at 225°F. When meat is cooked, remove the beef cheek from the sauce. Blend the sauce and pass through the fine sauce strainer.
- Serve the beef cheek with soft polenta, or with mashed potato, sautéed spinach or seasonal vegetables.