Beef Cheeks

Ingredients

• 2 stalks celery, trimmed
• 4 ounces horseradish root, scrubbed
• 1 carrot
• 1 onion
• 2 ounces ginger root
• 1 head garlic, cloves peeled
• 1 stalk lemongrass
• 3 bunches fresh thyme
• 2 sprigs fresh sage
• 4 pounds (trimmed weight) beef cheeks
• Salt and pepper to taste
• 1 to 2 tablespoons ground cumin
• 7 tablespoons olive oil
• 2 tablespoon tomato paste
• ½ cup tamarind paste
• 2 tablespoons mango chutney
• 3 cups red wine
• 1 cup Madeira
• 2 quarts beef, veal or chicken stock

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1411 calories; 92 grams fat; 33 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 96 grams protein; 401 milligrams cholesterol; 997 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Finely dice the celery. Peel and finely dice the horseradish, carrot, onion, ginger and garlic. Trim the lemongrass, halve crosswise and split through the stalk. Divide the lemongrass, thyme and sage into 2 piles and tie up.
2. Cut the beef cheeks in half lengthwise and sprinkle with salt and pepper and cumin.
3. Heat 2 tablespoons of oil in a 6-quart nonreactive Dutch oven and brown the cheeks in batches, about 3 to 5 minutes on each side. Remove the cheeks to a bowl as they brown.
4. Heat the remaining 5 tablespoons of oil in drippings and add the celery, horseradish, carrot and onion. Cover and cook until soft but not browned, about 10 minutes. Stir occasionally. Add the ginger and garlic and sauté for 3 minutes, until softened. Add the tomato paste and cook, stirring, 2 minutes. Stir in the tamarind paste and chutney and then blend in the wine and Madeira. Add the herb bundles.
5. Heat the stock to boiling and simmer 5 minutes. Add the cheeks, cover and simmer over low heat until tender, about 3 hours.
6. Remove the cheeks to a bowl and boil the sauce to reduce to 3 cups. (This takes about 1 hour.)
7. Slice the cheeks and cover with sauce. Serve.

• Beef cheeks are available at Frank’s Butcher Shop in Manhattan, (212) 242-1234. Tamarind paste is available at Adriana’s Caravan in Grand Central Market, www.adrianascaravan.com, and at Kalustyan’s in New York, (212) 685-3451 or www.kalustyans.com.

About 4 hours