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Sear First: Brown the cheeks aggressively in a heavy pot or Dutch oven to build flavor via the Maillard reaction.
Add Aromatics: Sauté onions, carrots, celery, and garlic, then add red wine and beef stock.
Braise Low and Slow: Cover and cook in a 150°C to 160°C oven for 3 to 4 hours, or in a slow cooker on low for 8 to 10 hours, until fork-tender.
Make Gravy: Strain or blend the remaining braising liquid and vegetables into a thick, glossy sauce to serve over mashed potatoes or polenta.
Sear First: Brown the cheeks aggressively in a heavy pot or Dutch oven to build flavor via the Maillard reaction.
Add Aromatics: Sauté onions, carrots, celery, and garlic, then add red wine and beef stock.
Braise Low and Slow: Cover and cook in a 150°C to 160°C oven for 3 to 4 hours, or in a slow cooker on low for 8 to 10 hours, until fork-tender.
Make Gravy: Strain or blend the remaining braising liquid and vegetables into a thick, glossy sauce to serve over mashed potatoes or polenta.