Beef Cheek Braised in Red Wine with Potatoes

Method

1. Trim the outer membrane from the beef cheeks using a boning knife.
2. In a large pan, heat butter and extra virgin olive oil over medium heat. Add fresh sage, parsley, rosemary, thyme, bay leaf, and orange zest. Let the aromatics infuse for a minute.
3. Season the beef cheeks with salt and add them to the pan. Sear on all sides until browned.
4. Pour in a generous amount of red wine and let the alcohol evaporate completely.
5. Add roughly chopped leek, onion, and carrot. Stir to combine.
6. Once the wine has reduced slightly, add another splash of red wine. Bring to a boil, then reduce the heat to very low (about 4 out of 9 on the dial). Cover and let braise for at least 3 hours, checking occasionally.
7. Peel the potatoes and cut them into wedges (leave some flesh on the skin). Parboil in salted water with a splash of white vinegar until tender but firm. Drain.
8. After the beef is cooked, remove the cheeks from the pan. Using an immersion blender, purée the cooking liquid together with all the vegetables and herbs until smooth to create a thick sauce.
9. Return the beef cheeks to the sauce and keep warm over low heat.
10. In a separate pan, melt butter and add the parboiled potato wedges. Sauté until golden and crispy, adding fresh herbs (sage, rosemary, etc.) at the end.
11. To serve, place a beef cheek on each plate, arrange the potatoes alongside, and spoon the sauce over the meat. Garnish with fresh herbs if desired.