Joues De Boeuf En Daube (French Beef Cheeks) - cooking recipe

Ingredients

1 tbsp olive oil
2 tbsp butter
1 large onion, sliced
8 oz baby carrots
2 sticks celery, sliced
4 cloves garlic, crushed
4 large sprigs fresh thyme
2 None bay leaves
2 strips orange peel
2 None large beef cheeks (1 1/2 lbs), silverskin removed, halved
3 tbsp flour, seasoned with salt and pepper
1 cup red wine, such as merlot
1/4 cup freshly squeezed orange juice
2 cups beef stock
2 cans (15 oz each) cannellini beans, drained and rinsed
None None Handful fresh flat-leaf parsley leaves, coarsely chopped
None None Crusty bread, to serve

Preparation

Preheat the oven to 325\u00b0F. Heat half the olive oil and half the butter in a Dutch oven on medium-high heat. Cook onion, carrots and celery for 7 mins. Add garlic, thyme, bay leaves and orange peel. Cook for 2 mins. Spoon into bowl and set aside.
Generously dust beef with seasoned flour. Heat remaining butter and oil in same pan. Cook beef for 2 mins each side, or until golden. Transfer to bowl with vegetables.
Add wine and orange juice to pan and deglaze (use wooden spoon to stir and scrape brown bits from bottom of pan). Boil for 2 mins, or until reduced slightly. Add stock, vegetables and beef. Stir to combine. Cover with lid.
Bake, stirring occasionally, for 2 hours, or until beef is very tender. Remove from oven and stir in beans. Season with salt and black pepper. Sprinkle with parsley and serve with crusty bread.