Beef Cheeks With Mushrooms And Braised Cabbage

• 3 1/2 lbs beef cheeks (if unavailable, substitute beef brisket or shoulder)
• 1 medium onion, coarsely chopped
• 1 medium carrot, peeled and coarsely chopped
• 1 stalk celery, trimmed and coarsely chopped
• 8 cloves garlic, bruised
• 1 None dried bay leaf
• 6 sprigs fresh flat-leaf parsley
• 2 cups dry red wine
• 1 cup tawny port
• 1/4 cup flour
• 1/3 cup olive oil
• 2 cups beef stock
• 1 tbsp chopped coarsely dried porcini mushrooms
• 2 tbsp tomato paste
• 8 large portobello mushrooms, trimmed
• None None FOR THE BRAISED CABBAGE
• 2 tbsp olive oil
• 1 medium red onion, thinly sliced
• 1/2 small Savoy cabbage, finely shredded

1. Combine the beef with the vegetables, garlic, bay leaf, parsley, wine and port in a large bowl. Cover and refrigerate overnight.
2. Preheat the oven to 250u0b0F.
3. Drain the beef and vegetables, reserving the marinade. Pat the beef and vegetables dry with paper towels. Toss the beef in flour to coat, shaking off the excess.
4. Heat half the oil in a 6-quart Dutch oven on high heat. Cook the beef, in batches, until browned. Remove from the pan.
5. Add the vegetables to the pan and cook, stirring, until lightly browned. Add the reserved marinade, stock, dried mushrooms and tomato paste and bring to a boil. Return the beef to the pan. Season. Cover and cook, in the oven, 3 1/2 hours.
6. Heat the remaining oil in a large skillet on high heat. Cook the portobello mushrooms, stirring occasionally, until lightly browned. Transfer to a baking dish. Cover and cook, in the oven, for the last 1 hour of beef cooking time.
7. Meanwhile, for the braised cabbage, heat the oil in a large saucepan on medium heat. Cook the onion, stirring, until softened. Add the cabbage, stirring to combine. Cook, covered, on low heat, stirring occasionally, for about 5 mins or until the cabbage is tender. Season to taste.
8. Remove the beef and mushrooms from the dishes and cover to keep warm. Strain the cooking liquid into a medium saucepan. Bring to a boil and boil, uncovered, until reduced by half.
9. Slice the beef cheeks. Serve topped with mushrooms and sauce. Accompany with braised cabbage.

beef cheeks, onion, carrot, celery, garlic, bay leaf, parsley, red wine, tawny port, flour, olive oil, beef stock, porcini mushrooms, tomato, portobello mushrooms, braised cabbage, olive oil, red onion, savoy cabbage

Taken from recipes-plus.com/api/v2.0/recipes/33646 (may not work)