INGREDIENTS
3 lbs (1330g) beef cheeks, trimmed of excess fat and silver skin
27g sea salt (this equals 2% of the weight of the meat)
1 qt (600g) mirepoix (approx. 1 part celery, 1 part carrot, 2 parts onion, cut into large chunks)
2 cups red wine
1 ½ qt beef stock, or 1 qt demi-glace plus 2 cups water
16g mixed fresh herbs (thyme, oregano, bay leaves), in a sachet
Vegetable oil as needed
Black pepper to taste
DIRECTIONS
1. Season the beef cheeks with the salt. Vacuum seal or wrap tightly and allow the meat to brine overnight, or at least 8 hours.
2. When ready to cook, unwrap the meat and pat very dry with a paper towel.
3. Heat a heavy-bottomed pan over medium-high heat and add just enough vegetable oil to coat the bottom of the pan. Sear the meat on all sides until brown. Work in batches if necessary to avoid crowding the pan and steaming the meat.
4. Remove the meat from the pan and set aside. Add the mirepoix and sauté until just starting to soften. Deglaze with the red wine and allow to reduce until almost dry.
5. Add the beef broth along with the sachet and some black pepper. Place the meat back into the pan and allow to come to a simmer. Cover as tightly as possible, then place in an oven at 325˚F and cook for about 1 hour and 15 minutes, or until fork tender.
6. Allow to cool in the braising liquid before removing and reheating to service.
7. Serve with white bean purée, potato purée and your favorite vegetables.
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