Ingredients:

  • 2 lbs beef cheeks
  • 2 tbsp high smoke point oil
  • 1 large yellow onion
  • 2 medium carrots
  • 2 stalks celery
  • 8 cloves garlic
  • 2 tbsp tomato paste
  • 750 ml dry red wine
  • 2 cups beef bone broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves
  • Salt and cracked black pepper

Instructions:

  1. Pat your 2 lbs beef cheeks completely dry with paper towels. Season aggressively with salt and cracked black pepper on all sides.
  2. Heat the 2 tbsp oil in your Dutch oven over medium high heat until it shimmers. Add the beef in batches, searing until a dark, mahogany crust forms on every surface, about 4 minutes per side. Remove the meat and set aside.
  3. Lower the heat to medium. Toss in the diced onion, carrots, and celery. Cook for 8 minutes until the onions are translucent and gold.
  4. Add the 8 cloves of smashed garlic and 2 tbsp tomato paste. Stir constantly for 2 minutes until the paste smells sweet and looks like rust.
  5. Pour in the 750 ml of dry red wine. Use your wooden spoon to scrape the bottom of the pot vigorously.
  6. Return the beef to the pot along with any accumulated juices. Add the 2 cups beef bone broth, thyme, rosemary, and bay leaves. The liquid should almost cover the meat.
  7. Cover with a tight lid and place in a preheated 300°F oven. Braise for 4 hours until the meat is tender enough to cut with a feather.
  8. Remove the meat and herbs. Skim the fat from the surface of the liquid. Boil the remaining sauce on the stove for 10 minutes until it coats the back of a spoon with a silky shimmer.