French Braised Beef Stew With Ginger (Daube De Joue De Boeuf Au Gingembre)

• 4 1/2 lbs beef cheeks, cut into large chunks
• 2 Tbsp olive oil
• flour
• 5 oz. lean salt pork cut into 1/4" cubes
• 1 medium onion, chopped
• 2 medium carrots, cut into thick slices
• 1 quart cote du Rhone or cote du Roussillon
• 1 fresh thyme sprig
• 1-2" strip of orange zest
• 1 celery sprig
• 4 Tbsp tomato paste
• 1-1" piece of gingerroot, peeled and grated
• 6 white peppercorns, ground finely

1. Roll each chunk of beef cheek in flour. Heat olive oil in a large heavy-bottomed pan on medium-high heat. Brown beef cheek chunks on all sides. Remove from pan. Add salt pork to pan and stir 1 minute. Add chopped onion and sliced carrots and cook gently on medium heat until slightly browned.
2. Place meat over lardons, onion and carrots. Pour wine, add thyme, orange zest, celery and tomato paste as well as a little salt and pepper. Cover and simmer on very low heat for 3 hours.
3. Add ginger and and white pepper. Simmer for an additional 5 minutes.
4. Serve with boiled potatoes or fettuccini.

beef cheeks, olive oil, flour, lean salt pork, onion, carrots, cufte, thyme, orange zest, celery, tomato paste, gingerroot, white peppercorns

Taken from www.epicurious.com/recipes/member/views/french-braised-beef-stew-with-ginger-daube-de-joue-de-boeuf-au-gingembre-50004378 (may not work)