Ingredients:

  • 3 lbs beef cheeks, trimmed of excess silver skin
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 celery stalks, diced
  • 6 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups unsweetened grape juice
  • 3 cups low-sodium beef stock
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter, chilled and cubed
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef cheeks completely dry with paper towels and season generously with 1 tsp salt and 1/2 tsp black pepper.
  2. Heat 2 tbsp vegetable oil in a 5-quart Dutch oven over medium-high heat until shimmering.
  3. Sear the beef cheeks in batches, leaving room in the pan, until a deep mahogany-colored crust forms on all sides (about 3-4 minutes per side). Remove meat and set aside.
  4. Lower the heat to medium. Add the diced onion, sliced carrots, and diced celery to the rendered beef fat and sauté until vegetables are softened.
  5. Stir in the smashed garlic and 2 tbsp tomato paste; cook for 2 minutes, stirring constantly, until the paste turns a dark rust color.
  6. Pour in 2 cups unsweetened grape juice, scraping the bottom of the pot with a wooden spoon to release the browned bits (fond).
  7. Return the seared beef and any accumulated juices to the pot.
  8. Pour in 3 cups low-sodium beef stock until the meat is almost submerged. Tuck in the thyme sprigs, rosemary sprig, and bay leaves.
  9. Bring to a simmer, then cover with a tight-fitting lid. Reduce heat to low and simmer gently for 2.5 to 3 hours, or until the meat is spoon-tender and reaches an internal temperature of 160°F (71°C).
  10. Carefully remove the beef cheeks and place them on a plate; cover with foil to keep warm.
  11. Strain the braising liquid through a fine-mesh strainer into a saucepan, discarding the solids.
  12. Simmer the liquid over medium-high heat for 10 minutes until it reduces by a third and becomes a glossy syrup.
  13. Turn off the heat and whisk in 2 tbsp chilled cubed butter one cube at a time for a velvety finish.
  14. Stir in 1 tbsp chopped fresh parsley.