At the restaurant I use Kobe beef and serve the cheeks with
caramelized sea scallops. The combination is an amazing
juxtaposition of flavour and texture.
The Kobe is a little more expensive but the finished product is
well worth it. In the springtime fresh peas and spring onions
are a great accompaniment.
This recipe is also great for braising cuts of lamb, veal and
Yield: 1 pound, 4 – 4oz. portions
Place the cheeks and vegetables in a non reactive
container with the wine and marinate for 18-24 hours (the
longer you marinate the more the flavour develops).
Remove the cheeks from the liquid and pat dry. Strain
the vegetables and pat day.
Bring the wine to a boil and skim off any impurities.
Pre heat the oven to 325’F. Season the cheeks and dust
Sear in a medium to high heated pan, golden brown and
transfer the cheeks to a braising vessel.
When all the cheeks are seared turn the heat down low
and add the vegetables to the pan to sauté.
Deglaze the pan with some of the wine and add with the
vegetables to the braising vessel.
Cover the contents of the braising vessel with the
skimmed wine and the herbs.
Braise the cheeks in a 325’F oven until tender (about
3 hours) or until the cheeks are fork tender.
To serve, spoon the cheeks onto some mashed potato or even your
favourite roast root vegetables. Strain the braising liquid
and spoon the sauce onto the cheeks. Crispy potato chips and
fresh horseradish bring this dish to a new level.