This is such a lovely and easy recipe- don’t let the long list of ingredients fool you! It all goes into one pot and, while it is in the oven the house is filled with the most delicious aroma! I can’t take the credit for it, though. Inspired by Hubert Keller’s take on Julia Child’s Classic recipe, I had to make this after watching his show, “Secrets of a Chef.” While Chef Keller didn’t specify the amounts during the broadcast and I haven’t yet found his recipe online, I’ve suggested the proportions of ingredients here that worked wonderfully for me! I called ahead to the butcher, and the beef cheeks were waiting for me. This is an absolutely perfect pairing with our Estate Zinfandel.
(Yields: 4-6 servings)
Ingredients:
- 6 thick slices quality bacon, large dice
- 1 Tbsp. olive oil or cooking oil
- 2 ½ pounds beef cheeks, or chuck, trimmed of fat, cut into 3 inch cubes
- 2 carrots, medium dice
- 2 stalks celery, medium dice
- 1 onion, medium dice
- Salt and pepper, to taste
- 2 Tbsp. brown sugar
- 3 cups zinfandel
- 2 cups canned beef stock
- 1 15 oz. can diced tomatoes, with liquid
- 1 Tbsp. tomato paste
- 2 slices fresh ginger root, ½ inch wide
- 3 pieces orange peel, 1 inch by 3 inch length
- 2 stalks lemon grass, ends trimmed
- 3-4 fresh sprigs thyme
- 5-6 parsley sprigs
- 1 1/2 cups sliced carrots (optional)
- 2 cups steamed fresh asparagus (optional)
- 1 cup fresh cherry or grape tomatoes (optional)
Directions:
Preheat the oven to 375° F.
Heat olive oil in 5-quart braiser or casserole pan over medium high heat.
Sauté the bacon in the oil over moderate heat for 2 to 3 minutes, until brown. Remove to a side dish with a slotted spoon, leaving drippings. Increase heat to high.
Pat the beef in paper towels; season liberally on all sides with salt and pepper. With tongs, add to hot pan in single layer. Sear meat in the hot oil and bacon fat on all sides until nicely browned. Remove seared meat to a holding plate and repeat with remaining meat, as needed.
In the same fat, brown the diced carrots, celery and onions until nicely caramelized. Reduce heat to low; add seared meat to casserole, then add brown sugar, tomato paste, orange peel and ginger. Smash the lemongrass stalk with the back of knife, and add to pan whole. Add the fresh thyme and parsley sprigs. Pour wine, beef broth, and can tomatoes over meat and vegetables. Cover and place in lower third of oven for 2 ½ to 3 hours, or until meat is fork tender.
Discard the thyme sprigs, parsley sprigs, lemongrass stalks, orange peel and ginger slices.*
Remove meat to a holding plate. With a stick blender, off heat, puree the vegetables until sauce is very smooth. Adjust seasonings; add cooked bacon and meat back to casserole.
If desired, stir in any of the following: 2 cups steamed asparagus, 1 cup fresh cherry tomatoes, 1 cup sliced carrots.
Serve in shallow bowls with our Estate Zinfandel and enjoy!
*Do-ahead tip: Once out of the oven, casserole may be cooled and refrigerated for up to 24 hours, then reheated. Discard the aromatics as directed above before refrigerating.
