Indulge in the rich, melt-in-your-mouth flavor of braised beef cheeks, simmered to perfection in a luscious red wine sauce with fragrant shallots and earthy mushrooms. This hearty dish is not only simple to prepare, making it perfect for busy evenings, but also easily customizable with your favorite vegetables. The process begins with searing the beef cheeks to lock in flavor, followed by gentle cooking in a Dutch oven for about four hours, until the meat is tender and comforting.

Ingredients:

• 4 lbs beef cheeks (Trim excess fat and discard)
• 1 large shallot or onion
• 2 cans of organic button mushrooms
• 1 cup beef stock or demi-glace (mix with 1/2 cup water)
• 2 tablespoons Worcestershire sauce
• ½ teaspoon Kosher salt
• ¼ teaspoon freshly cracked black pepper
• 1 cup red wine
• 4 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 sprigs thyme
• 4 bay leaves

Recipe Preparation:

1. Peel the garlic and shallots. Mash the garlic and quarter the shallot lengthwise.
2. Pat the meat dry with kitchen paper and season with Kosher salt and freshly cracked black pepper.
3. Place the olive oil in a Dutch oven over medium-high heat. Sear the meat on all sides for about a minute.
4. Set the meat aside and add the butter over medium heat. Add the shallot and mushrooms to the Dutch oven. Cook for 2 minutes, then add the garlic for 1 minute.
5. Layer the shallot and mushrooms at the bottom of the Dutch oven and place the meat on top. Tuck the bay leaves and thyme around the meat.
6. Add the red wine and scrape up any bits on the bottom, then add the stock and Worcestershire sauce. Bring to a boil and pour over the meat.
7. Cook on low heat for up to 4 hours until tender. Check periodically to add liquid as needed.
8. For a thicker sauce, add in 2 tablespoons of cornstarch with 2 tablespoons of water and stir.
9. Let it sit for 30 minutes. Serve warm over mashed potatoes or rice. Enjoy!