Braised beef cheek with Jerusalem is a dish that combines the rich flavors of beef with the subtle and nutty flavor of Jerusalem s. This dish is perfect for a comforting and heartwarming meal, especially during the colder months.

Beef cheek is a tough cut of meat that requires slow cooking to achieve a tender and fall-apart texture. Braising is one of the best methods to achieve this texture. Braising involves cooking meat in a liquid over low heat for an extended period, allowing the meat to break down and become tender.

Jerusalem artichokes, also known as sunchokes, are a root vegetable that resembles ginger in appearance but has a nutty and sweet taste. They are often used in dishes as a substitute for potatoes or other root vegetables.

To begin making braised beef cheek with Jerusalem artichokes, you’ll need to gather the necessary ingredients. Here’s what you’ll need:

– 4 beef cheeks, trimmed
– 2 tablespoons of olive oil
– 2 onions, chopped
– 3 garlic cloves, minced
– 3 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 teaspoons of tomato paste
– 2 bay leaves
– 2 sprigs of thyme
– 2 cups of beef broth
– 1 cup of red wine
– Salt and pepper to taste
– 1 pound of Jerusalem artichokes, peeled and diced into small pieces

To prepare the dish, start by heating the olive oil in a large Dutch oven over medium-high heat. Add the beef cheeks to the pot and brown them on each side for about two minutes. Once they’re browned, remove them from the pot and set them aside.

Next, add the onions, garlic, carrots, and celery to the pot and cook them until they’re soft and translucent. Add the tomato paste, bay leaves, and thyme to the pot, and stir them in with the vegetables. Then, add the beef broth and red wine to the pot, and stir everything together.

Return the beef cheeks to the pot, along with any juices that may have accumulated on the plate. Bring the liquid to a simmer, then cover the Dutch oven and let it cook for at least three hours, until the beef is fall-apart tender.

Once the beef cheeks are fully cooked, remove them from the pot and set them aside to rest. Add the diced Jerusalem artichokes to the Dutch oven and let them cook in the remaining liquid until they’re soft and tender, usually about 30 minutes.

When the Jerusalem artichokes are fully cooked, remove them from the pot using a slotted spoon. To serve, place a beef cheek on a plate and spoon some of the Jerusalem artichoke mixture over the top. Garnish the dish with fresh thyme or parsley, and serve hot.

Braised beef cheek with Jerusalem artichokes is a dish that’s full of rich, complex flavors that will warm you up from the inside out. It’s a perfect meal for a cozy night indoors, and it’s easy to make, even if you don’t consider yourself an expert cook. So, why not give this classic dish a try? It’s sure to become a new favorite in your kitchen.

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