Beef Cheeks Braised in Red Wine with Orange Zest (Joues de Boeuf aux Agrumes)

• 2 pounds beef cheeks or boneless beef chuck roast
• 2 tablespoons grapeseed or vegetable oil
• 1 pound onions, coarsely chopped
• 1 pound baby carrots, peeled
• 1 (750-ml) bottle dry red wine
• 6 to 8 (3- by 1-inch) strips of orange zest

1. Preheat oven to 350F.
2. with rack in middle.
3. If using chuck, cut across grain into 4 pieces.
4. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
5. Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers.
6. Brown beef on all sides, 6 to 10 minutes total.
7. Transfer to a plate with tongs.
8. Add onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon pepper to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes.
9. Add wine and zest and bring to a boil.
10. Add beef and return to a boil.
11. Cover pot and braise in oven until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck).
12. Season with salt and pepper.
13. Serve beef with carrots and sauce.

beef cheeks, grapeseed, onions, carrots, red wine, orange zest

Taken from www.epicurious.com/recipes/food/views/beef-cheeks-braised-in-red-wine-with-orange-zest-i-joues-de-boeuf-aux-agrumes-i-243635 (may not work)