Braised Homegrown Ontario Beef Cheeks
| 4 tbsp | extra virgin olive oil | 60 mL |
| 4 | Homegrown Ontario beef cheeks, trimmed* | 4 |
| 1/2 tsp | each salt and freshly cracked black pepper | 2 mL |
| 1 cup | finely chopped onion | 250 mL |
| 1/2 cup | finely chopped carrot | 125 mL |
| 1/2 cup | finely chopped celery | 125 mL |
| 2 tbsp | cognac | 30 mL |
| 2 cups | dry red wine | 500 mL |
| 1 | bay leaf | 1 |
| 2 | cloves garlic, smashed | 2 |
| 3 | branches lemon thyme | 3 |
| 5 | dried juniper berries | 5 |
| 2 | whole star anise | 2 |
| 2 | cans (28 /796 mL) San Marzano or whole plum tomatoes | 2 |
| 1 1/2 tsp | salt | 7 mL |
| 1 tsp | freshly cracked black pepper | 5 mL |
Preheat oven to 325°F (160°C).
In a large heavy skillet, heat 2 tbsp (30 mL) of oil over medium-high heat. Season beef with salt and pepper. Add two of the beef cheeks to hot skillet, turning to sear on all sides about 10 minutes; transfer to a platter and repeat with remaining beef.
Add remaining oil to skillet, reduce heat to medium; add onion, carrot and celery, stirring occasionally, cooking until softened and golden, about 10 minutes.
Increase heat to medium high; add cognac, scraping any brown bits from skillet until liquid is almost absorbed, about 2 minutes. Add wine, bay leaf, garlic, lemon thyme, juniper berries and star anise. Maintain a simmer until liquid reduces by half, about 15 minutes.
Return beef cheeks to skillet, add tomatoes and their juices, salt and pepper. Bring to a simmer, cover and put in oven to braise until very tender, about 3 hours.
Serve with Homegrown Ontario braised autumn vegetables and potato puree.
Makes 6 servings.
*Note: Beef cheeks can be substituted with 5 lbs (2.3 kg) beef short ribs following the same cooking method.
Source: Chef Joseph Watters, The Little Inn of Bayfield.
