Braised Beef Cheeks (Joues De Boeuf Confites)

saveur.com

Kevin Dawson

4 lb. beef cheeks or beef chuck, trimmed

2 cloves garlic, smashed

2 sprigs fresh thyme

1 (750-ml) bottle dry red wine

1 onion, chopped

1 rib celery, chopped

1 whole clove

Kosher salt and freshly ground black pepper, to taste

3 tbsp. unsalted butter

2 cups beef or veal stock

1 calf's foot (about 1 1⁄2 lbs.)

8 oz. button mushrooms, stemmed, halved, and steamed

5 oz. bacon, cut into 1⁄4" cubes and cooked until crispy

4 oz. large pasta, preferably conchiglioni or large shells, cooked al dente

20 pearl onions, steamed and peeled

6 small carrots, steamed

2 tbsp. minced ﬂat-leaf parsley, for garnish

1 bay leaf

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