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Ingredients
2 stalks celery, trimmed
4 ounces horseradish root, scrubbed
1 carrot
1 onion
2 ounces ginger root
1 head garlic, cloves peeled
1 stalk lemongrass
3 bunches fresh thyme
2 sprigs fresh sage
4 pounds (trimmed weight) beef cheeks
Salt and pepper to taste
1 to 2 tablespoons ground cumin
7 tablespoons olive oil
2 tablespoon tomato paste
½ cup tamarind paste
2 tablespoons mango chutney
3 cups red wine
1 cup Madeira
2 quarts beef, veal or chicken stock
Nutritional analysis per serving (6 servings)
45 grams carbs; 212 milligrams cholesterol; 901 calories; 22 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 36 grams fat; 1 gram trans fat; 6 grams fiber; 2078 milligrams sodium; 76 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely dice the celery. Peel and finely dice the horseradish, carrot, onion, ginger and garlic. Trim the lemongrass, halve crosswise and split through the stalk. Divide the lemongrass, thyme and sage into 2 piles and tie up.
- Step 2
Cut the beef cheeks in half lengthwise and sprinkle with salt and pepper and cumin.
- Step 3
Heat 2 tablespoons of oil in a 6-quart nonreactive Dutch oven and brown the cheeks in batches, about 3 to 5 minutes on each side. Remove the cheeks to a bowl as they brown.
- Step 4
Heat the remaining 5 tablespoons of oil in drippings and add the celery, horseradish, carrot and onion. Cover and cook until soft but not browned, about 10 minutes. Stir occasionally. Add the ginger and garlic and sauté for 3 minutes, until softened. Add the tomato paste and cook, stirring, 2 minutes. Stir in the tamarind paste and chutney and then blend in the wine and Madeira. Add the herb bundles.
- Step 5
Heat the stock to boiling and simmer 5 minutes. Add the cheeks, cover and simmer over low heat until tender, about 3 hours.
- Step 6
Remove the cheeks to a bowl and boil the sauce to reduce to 3 cups. (This takes about 1 hour.)
- Step 7
Slice the cheeks and cover with sauce. Serve.
Beef cheeks are available at Frank's Butcher Shop in Manhattan, (212) 242-1234. Tamarind paste is available at Adriana's Caravan in Grand Central Market, www.adrianascaravan.com, and at Kalustyan's in New York, (212) 685-3451 or www.kalustyans.com.
Private Notes