Braised Beef Cheek Bil Basal

Ingredients

• 2 1⁄2 lb beef cheeks, cleaned and cut into 3-inch pieces (see note)
• 2 tsp onion powder
• Salt and pepper
• 3 Tbsp olive oil
• 6 cloves garlic, minced
• 16 oz pearl onions, peeled (about 4 cups)
• 3⁄4 cup dry red wine
• 1⁄3 cup tomato paste
• 3 cups beef stock
• 1⁄2 bunch thyme
• 1⁄2 bunch rosemary
• 3 bay leaves
• 3 cups Egyptian Rice

Egyptian Rice:

• 1 cup white medium-grain rice
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 cup vermicelli, broken into small pieces
• 1 tsp salt

Directions

1. Be sure to ask your butcher to clean the beef cheeks of any sinew. Pat the cheeks dry with paper towel and preheat the oven to 300°F. Season the beef with the onion powder, along with a large pinch of salt and pepper.
2. Heat the olive oil in a Dutch oven set over medium-high heat. Sear the beef cheeks for 2 to 3 minutes, making sure to brown them on all sides.
3. Transfer the beef cheeks to a plate. Turn the heat to low and wait for 1 to 2 minutes.
4. When the heat has subsided a bit, add the garlic, onions, and a pinch of salt. Cook on low for 1 to 2 minutes, making sure to stir and scoop up some brown bits from the bottom.
5. Add the wine, tomato paste, beef stock, thyme, rosemary, and bay leaves. Increase the heat and bring to a boil, making sure to scrape up any brown bits remaining on the bottom. Add the beef cheeks and cover. Place in the oven and braise for 3 hours.
6. Remove from the oven and enjoy as a stew, perfect with a side of Egyptian rice. You can reduce some of the braising liquid to make for a thicker sauce as well.

For the Egyptian Rice:

1. First wash all of the starch off the rice. Place the rice in a strainer and run under cold water, then transfer to a bowl of cold water. Allowth e rice to sit for a few minutes before repeating the process again. Repeat 3 to 4 times until the water is clear and no longer foggy from the starch—this will take about 20 to 25 minutes in total. Drain the rinsed rice.
2. In a large pot, heat the butter and olive oil over medium-low heat. Add the vermicelli and toast for 3 to 5 minutes until deeply golden. Add the rice and toast for another minute. Add 2 1⁄2 cups water and the salt and bring to a boil. Reduce to a simmer, cover, and cook for 15 to 17 minutes until cooked through. Take off the heat and let sit, covered, for 5 minutes. Fluff with a fork, then serve.

Note: You may need to call your butcher a few days in advance so that they can save you those prized beef cheeks, but it’s worth the planning. They are not only delicious, but an affordable cut as well. If you’re stuck and can’t get beef cheeks in time, you can substitute a beef short rib. Also note that the flavor of this dish gets better with time, so feel free to braise the cheeks a day or two in advance and then reheat them.