Ingredients
4 tbs extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/2 tsp unsweetened cocoa powder
2 cups red wine
1 can whole tomatoes including juice,
3 cups chopped tomatoes
1 1/2 tsp salt
1 tsp black pepper
METHOD
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 64
degrees.
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 32 hours.
The chefs at Asado love to cook this dish with passion, dedication and patience. Getting the flavour right is the name of the game for this dish.
Beef cheeks improve in flavor if made up to two (2) days ahead. Marinating it with grapeseed oil, salt and fresh herbs accomplishes the goal of making sure that it is rich and tasty.
When searing at the grill or pan, it is essential that you get the perfect seared mark and have the fats caramelised.
Cooking it at the oven at a very slow temperature for 32 hours may sound tedious and tiring but the long hours is usually worht it. If ordered in the restaurant, it is usually accompanied by south American flair with quinoa & sweet potatoes velvety puree.
If prepared at home, you can customised the side dishes to your liking.
Oman Observer is now on the WhatsApp channel. Click here
