When I was buying the beef cheek for this recipe I had no idea it would prove to be one of the best simple dishes I would ever cook. As I was taking the picture above I heard my son son moan and say “Ohhhh Damn!” He was right. Damn! The most tender meat ever and very rich in flavor; truly a delicacy.
3 cups red wine (Amarone or Zinfandel) or 3 cups beef broth
1 pound baby portobello mushrooms
5 -6 small red potatoes
1 medium onion quartered
1 small package peeled baby carrots
2 ribs celery cut in 3 inch pieces
1 tbsp dried oregano
1 tbsp dried basil
1 tsp ground black pepper
5-6 garlic cloves smashed with side of knife
Salt to taste
1 tbsp olive oil
preheat oven to 325 degrees
Heavily coat the beef cheek with black pepper. Heat your oven safe pan or Dutch Oven over medium high heat. Add olive to coat the pan. Lightly salt the beef cheek and brown on both sides. Add garlic, oregano and basil to cook for 2 minutes letting the garlic saute. Add wine or broth to almost cover scrapping the bottom of the pan to remove the flavorful glaze. Add all the vegetables with the potatoes on top. Place in a 325 degree oven for 3 hours. After 1 1/2 hour remove and turn over the beef cheek. Return to oven and cook for the remaining 1 1/2 hours or until tender. The meat should be very tender.