Dinner

Braised Beef Cheeks with Red Wine, Tomato & Orange

Name: Braised Beef Cheeks with Red Wine, Tomato & Orange
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 2 servings
Ingredients: 1 lb beef cheeks (4 pieces about ¼ lb each), trimmed of excess silverskin; Salt and black pepper to taste; 1 tbsp olive oil; 1 medium yellow onion, roughly chopped; 2 medium carrots, chopped into 2-inch pieces; 4 cloves garlic, smashed; 1 cup full-bodied red wine (a Spanish Tempranillo or Garnacha works beautifully); 1 cup beef or chicken stock; ¾ cup crushed tomatoes; Zest of ½ orange (removed with a peeler, in strips); 1 tbsp tomato paste; 2 dried bay leaves; 3 fresh thyme sprigs; 1 tsp smoked paprika; 1 tbsp balsamic vinegar (finish)

Beef cheeks (a humble cut that becomes impossibly tender when braised) are seared until deeply caramelized, then braised low and slow in red wine, tomato, and a surprising thread of orange. The result is silken, savory-sweet meat in a glossy sauce that begs for crusty bread.

624calper serving 55gprotein 32gcarbs 20gfat 15min prep 150min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this