Beef Cheeks A La Souvavou Recipe

• 4 lrg beef, cheeks, halved
• 3 c. Pelee Island Merlot red wine
• 1/2 c. diced carrot
• 1/2 c. onion
• 1/2 c. diced white leek
• 3 clv garlic, smashed
• 2 x thyme, sprigs
• 2 x bay leaf
• 8 x juniper berries
• 1 tsp crushed peppercorns flour, for dusting
• 2 c. veal stock
• 8 lrg bacon, lardons
• 8 x cloves roasted garlic butcher's twine
• 2 Tbsp. cool butter chives

1. Preheat oven to 350 degrees Fahrenheit.
2. Trim any exterior gristle off the cheeks.
3. Don't trim the silver skin, that runs through the middle.
4. (This will cook tender.)
5. Place the clean cheeks in a container and add in the vegetables, herbs, spices and red wine.
6. Cover and chill for 12 to 24 hrs.
7. Remove the cheeks from the marinade and set aside.
8. Strain the vegetables and spices from the wine.
9. Place the wine in a small saucepan and quickly bring it to a boil.
10. Remove it from the heat and strain it through a fine strainer.
11. With a boning knife, puncture 3 holes in the side of each portion of the cheek.
12. Place 2 lardons and 1 garlic clove into each cheek Tie each cheek with butchers twine, "parcel style".
13. Season the cheeks liberally with salt and pepper, and then lightly dust them with flour.
14. Bring a large casserole to medium-high heat.
15. Add in 4 Tbsp.
16. of extra virgin olive oil.
17. Then add in the cheeks.
18. Brown for 3 min per side.
19. When golden, remove and reduce heat to medium, then add in the marinated vegetables and spices.
20. Brown lightly for 2 to 3 min.
21. Add in the strained red wine to the vegetables, deglazing all caramelized residue off the bottom of the pot.
22. Reduce by a half and add in the cheek parcels.
23. At this point, add in the veal stock, bring to a boil, then lower heat to a simmer, and check the seasoning.
24. Place the dough seal on the inside of the casserole lid.
25. Then place the lid on the casserole and check to make sure you have a good seal.
26. Place cheeks in a pre-heated oven and braise for 3 hrs.
27. Let the cheeks cold in the liquid.
28. When cold, remove them.
29. Strain the braising liquid from the vegetables, spices and herbs.
30. Transfer to a small pot.
31. Place cheeks into the strained liquid and bring to a simmer.
32. Cheeks should be very soft and tender.
33. Remove the cheeks from the pot to a plate.
34. With scissors, carefully remove the twine.
35. While the "sauce" is simmering, add in 2 Tbsp.
36. of cool sweet butter and check the seasoning.
37. Finish with 1 Tbsp.
38. of chopped chives.
39. Place each cheek in the centre of a potato, apple, and celeriac mash.
40. Drizzle the sauce around and a little on top.
41. Finish the dish with freshly grated horseradish.

beef, red wine, carrot, onion, white leek, garlic, thyme, bay leaf, berries, peppercorns flour, veal stock, bacon, garlic, butter chives

Taken from cookeatshare.com/recipes/beef-cheeks-a-la-souvavou-81762 (may not work)