Aside from the amazing taste of the dish, I can totally get behind the slow cooking aspect, which lets me focus on the other steps in prepping work, a...
Transforming a less expensive cut of meat into a tender, melting-off-your-fork kind of dining experience is not only an art form, but also immensely gratifying as the end result is truly the bomb. Other cuts start off one step ahead by being tender and more prone to easy cooking. Taking a piece more known for its propensity to trip cooks up, and modifying its texture into what we wind up with here, is a lesson in kitchen expertise.
Knowing how to transform foods into delightful dining is a continuing process as we learn to move and feel our way around the kitchen, so by testing new cuts and ingredients, your culinary education can also take the shape of a life-long experience. Celeraic can also be included in a list of new ingredients to work with. Used traditionally in South American cuisine, you'll find the crisp flavor in our recipe is a wonderful foil for the richness of your braised meat.
Be sure to brown your beef cheeks thoroughly before braising them, and feel free to use a cooking quality of red wine for your braising liquid - it can follow a similar budget to your beef cheeks. This rich, wholesome recipe is bound to be a new, exciting dish to share with your loved ones!
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for 4 servings
In medium sauté pan, heat sunflower seed oil over medium heat. Be sure oil covers bottom of pan. When heated, add beef cheeks and sauté thoroughly until meat browns evenly. Turn, and repeat on other side of beef.
Coarsely chop onion, carrot, and celery and set aside. Coat medium-sized deep sauce pan with extra-virgin olive oil. Heat over medium-low heat, making sure oil covers bottom of pan. Add chopped vegetables with generous amount of fresh aromatic herbs. When softened, add browned beef and tomato concentrate to pan with vegetables, adjust to taste with salt. Allow to cook a few minutes so flavors meld evenly.
Add red wine, and allow to evaporate completely. Bring heat to low, cover pan tightly and allow to cook slowly over low heat. Blend should cook for at least 2 hours, or until meat is fully softened and tender, and vegetables are entirely softened. Should liquid levels run low, add additional red wine or room temperature water in small doses.
Peel celeraic root, dice into small cubes. Place diced celeraic into medium-sized soup pot. Cover celeraic with whole milk.
Bring milk and celeraic to boil over high heat, lower heat and allow to cook approximately 30 minutes. When celeraic is completely softened, remove from heat and drain well, discarding milk. Place cooked celeraic into heavy-duty blender.
Put butter into small sauce pot, adding orange rind and fresh thyme. Melt over high heat, drain butter well in small sieve, discarding rind and herbs, and reserving butter.
Blend celeraic in blender for 3-4 minutes, adding filtered butter directly to blender. Keep blending until you reach a creamy consistency. Adjust to taste with salt.
Place generous dollop of mashed celeraic in center of individual serving dish, top with 1 beef check.
Accompany with spoons of braising sauce drizzled on top of meat. Garnish with sprig of fresh thyme.
75 minutes 8 ingredients 155 kCal
15 minutes 5 ingredients 479 kCal
Nina Wednesday 2nd of September 2020
Slow and steady steals the show
Aside from the amazing taste of the dish, I can totally get behind the slow cooking aspect, which lets me focus on the other steps in prepping work, and lets me even pop out of the kitchen for a bit while the cooking magic is taking place. I adore not having to stand on top of the stove, checking in constantly (although I did check in from time to time to make sure it wasn't drying out in there). Overall, a terrific dish perfect for chilly nights when slow cooked beefy heartiness is most appreciated. I used a lesser expensive bottle of wine to braise with and saved the leftovers for more cooking with wine - a win/win dish that everyone loves and asks for as a pure comfort food.