Braised Beef Cheeks In Amarone Wine Recipe

Cooking Directions

• STEP 1.Start by seasoning the beef cheeks with salt and pepper. Heat some oil in a large, oven-safe pot over medium-high heat.
• STEP 2.Sear the beef cheeks on all sides until browned. Remove them from the pot and set aside.
• STEP 3.In the same pot, add diced onions, carrots, and celery. Cook until softened and lightly browned.
• STEP 4.Add minced garlic and tomato paste. Cook for another minute.
• STEP 5.Pour in the Amarone wine and deglaze the pot, scraping up any browned bits from the bottom.
• STEP 6.Return the beef cheeks to the pot and add beef broth, bay leaves, thyme, and a pinch of salt and pepper.
• STEP 7.Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven.
• STEP 8.Braise the beef cheeks in the oven at 325°F (160°C) for about 3-4 hours, or until the meat is tender and easily pulls apart.
• STEP 9.Once cooked, remove the beef cheeks from the pot and strain the sauce. Skim off any excess fat.
• STEP 10.Return the sauce to the pot and simmer until it thickens slightly. Adjust the seasoning if needed.
• STEP 11.Serve the braised beef cheeks with the sauce spooned over the top. Garnish with fresh herbs, if desired.

Cooking Tips

• For the best flavor, marinate the beef cheeks in the Amarone wine overnight before cooking.
• If you don't have Amarone wine, you can use a full-bodied red wine as a substitute.
• Make sure to use an oven-safe pot or Dutch oven for this recipe.
• If the sauce is too thin, you can thicken it with a cornstarch slurry.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the beef cheeks and sauce in a pot over low heat, stirring occasionally.
• Serve the braised beef cheeks with creamy mashed potatoes or polenta for a complete meal.
• Garnish with fresh herbs, such as parsley or thyme, for added freshness and flavor.