From: Chef John Tesar, Knife, Dallas. Yield: 4 servings.
4 1-lb. beef cheeks (silver skin and cartilage removed)
4 Tbsp. olive oil
to taste, salt and pepper
1 diced Spanish onion
2 peeled and diced medium carrots
2 cloves garlic
1 bay leaf
1 small bunch of thyme
1 Tbsp. vegetable oil
¼ cup red wine vinegar (to be added immediately prior to cooking cheeks)
3 cups of red wine
8 cups of veal stock
For braising liquid: Pour vegetable oil in a large saucepan over medium heat and sweat all vegetables. Continue stirring; cook until vegetables are caramelized, add thyme and bay leaf. Deglaze with red wine and reduce wine by 2/3, then add veal stock.
Keep on medium heat until the liquid reaches sauce consistency.
For beef cheeks: Season beef cheeks vigorously with salt and pepper. In a sauté pan on high heat, heat vegetable oil until it is almost smoking. Sauté seasoned beef cheeks and sear on all sides. Remove from sauté pan and pat off excess oil from pan. Place beef cheeks in a roasting pan and completely cover with braising liquid. Cover with parchment paper and aluminum foil. Place pan in oven at 275°F for 3½ hours. After 3½ hours remove from oven, remove foil and parchment paper and allow beef cheeks to reach room temperature.
*Beef cheeks can be reheated in warm braising liquid or kept in refrigerator, covered, for 5 to 7 days.
To serve: Grill one piece of artisanal bread. Heat beef cheek in liquid (simmer, but do not boil) until it is warm throughout. Remove from liquid and place on grilled bread, finished with classic bordelaise sauce and sautéed wild mushrooms.