View source for Braised Beef Cheeks

==Ingredients==
*3-5 beef cheeks (trimmed)
*1 cup of beef stock
*2 cups of red wine
*[[:Category:Ancestral Seasonings|Ancestral Seasoning]]
*1 carrot (diced)
*2 stalks celery (diced)
*1 medium onion (diced)
*2 bay leaves
*1tsp thyme
*2 cloves of garlic (minced)
*3 tbsp flour
*3 tbsp butter
*Salt and pepper to taste
*Cooking Oil
===Directions===
#Season beef cheeks, let sit for at least an hour
#Heat oven to 325 degrees
#Heat 2 Tbsp oil in large pan until just smoking
#Sear cheeks until well browned (2-3 min each side), set aside
#Add oil to pan
#Add carrot, celery and onion, saute for 3 min
#Add bay leaf and garlic, saute for 1 min
#Add stock, scrape up bits from bottom
#Add wine, bring to boil
#Place cheeks in pot and cover, put in oven for 3 hrs
#Remove pot from oven, verify tenderness
#Remove cheeks from pot, set aside
#Strain solids from liquid
#Add butter and flour, cook for 1 min
#Add 1-2 cups of liquid to desired thickness
#Add salt and pepper as needed
#Slice cheeks into chunks, place in gravy and mix
*Serve with [[Cheese grits]]