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1
Heat the red wine until it comes to a boil and ignite to burn off the alcohol, which prevents it from coating the meat and blocking marinade absorption.
2
Add chopped onions, carrots, leek, garlic, and bouquet garni to the heated wine.
3
Transfer the marinade to a bowl and cool to room temperature. Add beef cheeks and optional short ribs to a large container, pour in the cooled marinade, cover, and refrigerate for up to 24 hours.
4
Remove the marinated meat and vegetables. Pat the meat dry thoroughly to enable the Maillard reaction, which creates the distinctive browned flavor.
5
Heat a Dutch oven and add a drizzle of grapeseed oil with salt on the bottom. Sear the meat on each side for 3 to 5 minutes over medium-high heat until all pieces are browned.
6
Sear the vegetables and tomato paste in the same manner.
7
Return the vegetables to a bowl and arrange the seared meat in the pot. Place the vegetables on top of the meat.
8
Add the wine from the marinade and veal or beef stock. Season with black ground pepper, bring to a boil, and cover.
9
Place in a 300°F (150°C) oven and cook slowly for 4 hours. Turn off the oven and leave it inside overnight, allowing the meat to rest and reabsorb the cooking juices.
10
Remove the meat and place on a tray. Discard the solids and strain the cooking liquid through a sieve into a clean container to use as sauce later.
11
Place the meat under pressure and refrigerate overnight or freeze for 3 hours, then cut into 5-ounce (150-gram) portions for restaurant-quality presentation.
12
Bring the strained sauce to a simmer and skim off excess fat that rises to the surface. Simmer for about 1 hour.
13
Vacuum seal the chilled beef cheeks with or without some of the sauce. Store refrigerated for up to a week or freeze for later use.
14
Reheat and serve with mashed potatoes, onion marmalade, and semi-confit tomatoes.
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