The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots.
Recipe information
Total Time
3 1/4 hr
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. with rack in middle.
Step 2
If using chuck, cut across grain into 4 pieces.
Step 3
Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 4- to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, 6 to 10 minutes total. Transfer to a plate with tongs.
Step 4
Add onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon pepper to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add wine and zest and bring to a boil. Add beef and return to a boil. Cover pot and braise in oven until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck). Season with salt and pepper. Serve beef with carrots and sauce.
