Beef Cheeks with Mushrooms
Beef Cheeks with Mushrooms
Ingredients
- 4 beef cheeks, excess fat removed
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) mixed mushrooms (oyster, shiitake, honey mushrooms), coarsely chopped
- 3 tbsp butter
- 1 package (175 g) small white pearl onions, peeled (see note)
- 2 garlic cloves, chopped
- 2 tbsp unbleached all-purpose flour
- 1 tsp sweet paprika
- 1 cup (250 ml) white wine
- 2 cups (500 ml) mushroom or beef broth
- 1 thyme sprig
- 1/4 cup (60 ml) sour cream
- Chives, finely chopped, to taste (optional)
Instructions
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In a large ovenproof skillet over high heat, brown the beef cheeks on each side in the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet over medium heat, cook the mushrooms in the butter for 8 minutes or until slightly browned. Season with salt and pepper. Add the onions and garlic. Continue to cook for 2 minutes while stirring. Add more butter as needed.
- Add the flour and paprika to the skillet. Continue to cook for 1 minute while stirring. Add the wine and let reduce by half. Add the broth and thyme. Return the meat to the skillet. Bring to a boil. Cover and bake for 3 hours 30 minutes or until the meat is fork-tender.
- Remove the meat from the skillet and set aside on a plate. Remove and compost the thyme sprig. Over medium heat, reduce the sauce as needed. Remove from the heat. Stir in the sour cream. Adjust the seasoning.
- Divide the meat mixture among four plates. Sprinkle with chives. Serve with Celeriac Purée, if desired.
Beef Cheeks with Mushrooms