Description
A delightful recipe for Beef Cheek Red Wine Bone Marrow Gremolata Smash that combines tender beef cheeks with rich flavors and creamy mashed potatoes.
Ingredients
Scale
- 2 pounds beef cheeks, trimmed
- 1 cup red wine (such as Cabernet Sauvignon)
- 1 cup beef broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup bone marrow (about 2–3 bones)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh garlic, minced
- 1 tablespoon capers, rinsed and chopped
- 1 tablespoon lemon juice
- 4 cups mashed potatoes (prepared)
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 300°F. In a large Dutch oven, heat olive oil over medium heat. Season the beef cheeks with salt and pepper, then sear them on all sides until browned. Remove and set aside.
- In the same pot, add the onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes. Add the thyme and rosemary, stirring to combine.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 10 minutes.
- Return the beef cheeks to the pot, add the beef broth, and bring to a simmer. Cover and transfer to the oven. Cook for 3-4 hours, or until the beef is tender and easily shredded.
- While the beef is cooking, prepare the bone marrow. Place the marrow bones upright in a small baking dish and roast in the oven for 20-25 minutes, or until the marrow is soft and bubbly.
- In a small bowl, mix together the parsley, lemon zest, minced garlic, capers, and lemon juice to create the gremolata.
- Once the beef cheeks are done, remove them from the pot and shred the meat using two forks. Return the shredded beef to the pot and stir to combine with the sauce.
- To serve, place a generous scoop of mashed potatoes on each plate, top with the beef cheek mixture, and spoon the roasted bone marrow over the top. Finish with a sprinkle of gremolata and chopped parsley.
Notes
- For a richer flavor, add a tablespoon of tomato paste to the vegetables while sautéing.
- You can substitute the beef cheeks with short ribs for a different texture and taste.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Oven Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 0mg
- Fat: 20g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 0mg