Braised Beef Cheeks With Lobster Mushrooms Recipes

Steps:

• Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
• Preheat oven to 325°F.
• Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
• Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
• Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
• Bake in the preheated oven until beef is very tender, 5 to 6 hours.
• Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

Steps:

• Position a rack in the lower third of the oven and heat to 250°F.
• Heat the beef stock in a medium pan over low heat and keep warm.
• Season the beef cheeks with 1 tablespoon salt and 2 teaspoons pepper, and sprinkle the flour evenly all over.
• Put a large Dutch oven or wide-bottomed stock pot over medium-high heat. When hot, add 2 tablespoons of the oil and enough of the beef chunks to make a roomy single layer in the pan. Cook, turning the beef as needed, until browned all over, about 6 to 7 minutes. Transfer to a large plate and repeat with the remaining beef, working in batches as necessary and adding another tablespoon or so of oil if the pot seems too dry.
• Add 2 tablespoons more olive oil to the pan, then add the onions. Cook, stirring frequently and scraping the browned bits off the bottom of the pan, until they start to soften and are barely brown on the edges, 3 to 5 minutes. Add the carrots, celery root, thyme, bay leaves, garlic, 1 teaspoon salt, and a few grinds of pepper. Cook, stirring frequently, until the celery root starts to soften, about 6 minutes.
• Return the beef and any accumulated juices back to the pot. Stir well for another minute or so to combine.
• Add the wine and bring just to a boil over medium-high heat. Lower the heat to maintain a simmer and continue to simmer for 5 minutes. Add the warm stock; once the liquid has returned to a simmer, cover the pot and transfer to the oven.
• Bake for 4 hours, checking every hour to make sure the liquid is at a bare simmer. (The key to tenderness is to cook at the lowest temperature possible. If the broth is simmering rapidly, reduce the oven temperature.)
• After 4 hours, remove the lid and stir. The stew should be very wet; if not, add a cup or so of water to reliquify. Return the uncovered pot to the oven. Continue to bake until the beef is completely tender and offers no resistance when you pull it apart with two forks, 1 to 2 more hours. If the beef is tender but the liquid has not reduced much, continue to bake until the liquid is 3/4 to 1 inch lower than the original level. Taste the liquid and season with more salt as needed.
• When the beef is done, set aside while you cook the mushrooms.
• (If you make this a day ahead, let cool to room temperature before you cover and refrigerate the cheeks. When ready to serve, reheat gently over low heat, stirring frequently until heated through, 30 to 45 minutes.)
• Using a small knife, scrape any dirt off of the mushrooms. If they are particularly large, cut them into 3/4- to 1-inch pieces.
• Put 1 tablespoon of the butter in a large skillet (it should be large enough to hold the mushrooms in a single layer) and put the pan over medium-high heat. When the butter is melted and bubbling, add the mushrooms and cook, stirring frequently, until the mushrooms' juices have released and evaporated. Add the remaining 1 tablespoon butter and the shallot and cook for 1 minute, stirring frequently. Add the garlic and continue sautéing for an additional minute. Add the vinegar and stir until the liquid evaporates. Add the parsley and season with salt and pepper to taste.
• Arrange the beef in shallow bowls and ladle some of the braising liquid over it. Top with the sautéed mushrooms.
• You may need to special order beef cheeks (a specialty butcher is your best bet), but you can substitute with brisket if you can't find cheeks. The glands are marble-size organs that are attached to the cheeks (they may already have been removed from the ones you have).

Steps:

• Heat the oven to 450. Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a large, heavy-bottomed pan set over medium-high heat, until it is nearly smoking. Add the beef pieces in batches and brown well all over, approximately 4 to 5 minutes per side. Transfer to a plate and set aside.
• Add remaining 2 tablespoons of oil to pan set to medium heat. Add the onion, celery and carrots, and cook, stirring, for 4 to 5 minutes. Add the garlic and cook for approximately 5 minutes more, until the vegetables are tender and the onion is translucent. Add sherry, scraping up the browned bits, and boil until it is thick and syrupy. Pour in the red wine, bring to a boil and reduce by 1/4. Remove from the heat.
• Arrange the beef in a Dutch oven or large oven-safe pot with a lid. Add the vegetables and their cooking liquid, along with enough warm stock to come three-quarters of the way up the sides of the meat. Add the thyme, parsley stems, bay leaves and dried mushrooms. Cover the pot.
• Place the beef in the oven, and reduce the heat to 310. Cook until the meat is very tender, approximately 2 hours. When the meat is done, transfer to a cutting board and let it rest, uncovered.
• Strain the braising liquid into a saucepan, pressing on the vegetables with the back of a spoon. Place the saucepan over very low heat and bring to a gentle simmer, skimming off the fat that rises to the top. Continue simmering and skimming until the liquid is slightly reduced and little fat remains, approximately 20 minutes.
• Put the beef back in the pot, add a little of the braising broth and warm gently over low heat.
• In a large sauté pan or Dutch oven set over medium-high heat, melt 1 tablespoon of butter. When it begins to foam, add the peppers, carrots, onion, leek and bay leaf, and cook for 2 minutes or until the onion and leek just begin to soften. Cover and cook over low heat for approximately 5 minutes, until tender.
• Add the rice and stir for 1 minute to coat. Add 1 ½ cups of broth and bring to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, approximately 15 minutes.
• Meanwhile, in another pan, melt another tablespoon of butter set over medium-high heat. When it begins to foam, add the mushrooms, season with salt and pepper and cook, stirring often, until they are soft and tender, in the case of chanterelles, approximately 5 minutes.
• Transfer the finished rice to a serving bowl, discard the bay leaf and stir in the remaining 1 tablespoon butter and mushrooms. Season with thyme. Serve the meat over rice pirlau with more of the braising liquid spooned on top.

Steps:

• Heat the oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy ovenproof pan or flameproof casserole dish, big enough to hold the beef cheeks, over a high heat. Dust the beef cheeks in the flour and fry on all sides until brown. Remove from the pan and set aside. Add the carrots, onion and bay, and fry until well coloured. Add the beer and let it simmer and reduce by three-quarters. Return the beef to the pan, cover with the stock and put the pan in the oven, covered. Leave to braise for 3 hrs 30 mins or until tender but not completely falling apart. Once cool, the cheeks can be chilled if making in advance.
• Pour the braising liquid through a sieve, return to the pan and put back on a high heat to reduce by half. Return the beef to the cooking liquid and leave to simmer over a low heat before serving.
• To make the polenta, heat the milk until steaming. Add the polenta, whisking continuously, and cook over a very low heat for 5 mins. Make sure to stir the polenta at regular intervals so that it doesn't stick or become lumpy. Add the coffee and 50g butter, season and keep stirring until smooth. Add a little water to loosen, if necessary.
• Melt the remaining butter in a frying pan. When foaming, add the mushrooms and garlic, cook for 5 mins, then add the parsley. Cut the beef cheeks in half so that you have four even-sized pieces. Put a few generous spoons of polenta in the bottom of four deep bowls or plates. Put a piece of beef cheek on top and scatter the mushrooms around. Serve the remaining sauce in a jug on the side.

Steps:

• In a large saucepan, brown meat in oil in batches. Remove and set aside., In the drippings, saute onion until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil. Return beef to the pan. Add the remaining ingredients. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.