At a glance
This is a delicious braised beef cheek dish that requires some patience but rewards you with incredibly tender, fall-apart meat. You'll sear the cheeks, add vegetables and red wine, then let everything braise for about 3 hours while you relax. The final touches involve reducing the sauce and preparing simple sides like mashed potatoes and sautéed vegetables.
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Sear the meat
Heat some oil in a large pan and sear the salted and peppered beef cheeks until the meat is well browned on all sides.
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Add the vegetables
Peel two carrots, two parsley roots and half a celery root, slice them into rounds, and add them to the beef cheeks.
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Pour in the wine
Pour in the wine and stock and braise until tender. Depending on the size of the cheeks, this takes about 3 hours. The cheeks are done when they're falling apart.
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