Braised Beef Cheeks
Braised beef cheeks with potato purée, sweet onions, and field peas from chef Alex Harrell in New Orleans.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Potato ricer
- Stockpot
- Skillet
- Saute pan
- Saucepan
- Pot
- Braising dish
- Oven
- Stove
- Aluminum foil
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Spatula
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 4 cloves garlic, chopped
- 4 sprigs rosemary
- 2 cups red wine
- 3 quarts beef stock
- 2½ pounds beef cheeks, broken into 3-ounce pieces
- Salt
- pepper
- 1 Vidalia onion, julienned
- Butter, as needed
- 1 cup black-eyed peas
- 2 cups baby spinach
- Potato purée (recipe follows)
- 1½ cups heavy cream
- 2 sprigs rosemary
- 3 Idaho potatoes, peeled and chopped
- 3 Yukon Gold potatoes, peeled and chopped
- 3 tablespoons butter
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