Braised Beef Cheeks in Red Wine

Preparation Season the beef cheeks with salt and pepper on both sides.

2.In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cheeks and sear until browned on both sides, about 3-4 minutes per side. Remove the beef cheeks from the pot and set aside.

3.In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.

4.Return the beef cheeks to the pot. Add the red wine, beef broth, tomato paste, fresh thyme, fresh rosemary, and bay leaves.

5.Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the beef cheeks braise for 2-3 hours, or until they are tender and easily pull apart.

6.While the beef cheeks are braising, prepare the mashed potatoes. Place the peeled and cubed potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.

7.Add the butter, milk, salt, and pepper to the pot with the potatoes. Mash until smooth and creamy.

8.Once the beef cheeks are tender, remove them from the pot and keep warm. Strain the braising liquid, discarding the solids.

9.Return the strained liquid to the pot and simmer over medium heat until reduced and thickened, about 10 minutes.

10.To serve, place a scoop of mashed potatoes on a plate. Top with a beef cheek and spoon the reduced red wine sauce over the beef. Enjoy!