Braised Beef Cheeks Recipe

Cooking Instructions

1. 1

   Prepare the Beef Cheeks

   In a large pot, heat the olive oil over medium-high heat. Season the beef cheeks with salt and black pepper. Sear the beef cheeks on all sides until browned. Remove and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add onions, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.

3. 3

   Deglaze the Pot

   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer.

4. 4

   Braise the Beef

   Return the beef cheeks to the pot. Add beef broth, thyme, bay leaves, and more salt and pepper if needed. Bring to a boil, then reduce heat to low and cover. Simmer for 2-3 hours until beef is tender.

5. 5

   Cook the Vegetables

   In the last 30 minutes of cooking, add pearl onions, mushrooms, and roasted farm peppers to the pot.

6. 6

   Prepare Semolina Cake

   In a saucepan, bring water to a boil. Gradually whisk in the semolina flour, stirring constantly to avoid lumps. Cook until thickened. Stir in butter and parmesan cheese until combined. Pour into a greased baking dish.

7. 7

   Bake Semolina Cake

   Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until golden on top. Let cool slightly before slicing.

8. 8

   Serve

   Plate the braised beef cheeks with the vegetable mixture and a slice of semolina cake on the side.