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2000s Recipes + Menus

Joues de Boeuf aux Agrumes

Beef Cheeks Braised in Red Wine with Orange Zest

Serves 4
  • Active time:45 min
  • Start to finish:3 1/4 hr
September 2008
The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots. For more recipes inspired by the City of Light, visit our Paris City Guide.
  • 2 lb beef cheeks or boneless beef chuck roast
  • 2 tablespoons grapeseed or vegetable oil
  • 1 lb onions, coarsely chopped
  • 1 lb baby carrots, peeled
  • 1 (750-ml) bottle dry red wine
  • 6 to 8 (3- by 1-inch) strips of orange zest
  • Preheat oven to 350° with rack in middle.
  • If using chuck, cut across grain into 4 pieces.
  • Pat beef dry and season with 1 tsp salt and 1/2 tsp pepper. Heat oil in a 4- to 6-qt heavy pot over medium-high heat until it shimmers. Brown beef on all sides, 6 to 10 minutes total. Transfer to a plate with tongs.
  • Add onions, carrots, 3/4 tsp salt, and 1/2 tsp pepper to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add wine and zest and bring to a boil. Add beef and return to a boil. Cover pot and braise in oven until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck). Season with salt and pepper. Serve beef with carrots and sauce.

Photograph by John Kernick

Recipe by Raquel Carena

Keywords
raquel carena,
beef,
french,
wine,
carrot