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Savory's Beef Bourguignon

Makes 8 to 10 servings

• 8 pounds well-trimmed beef cheeks (see note) or boneless beef short ribs
• 1 pound peeled carrots, coarsely chopped
• 3 celery ribs, coarsely chopped
• 1 large onion, coarsely chopped
• 1 tablespoon cracked black pepper
• 3 bay leaves
• 2 sprigs thyme
• 1 garlic head, cut in half horizontally
• 1/2 cup red wine vinegar
• 1.5 liters red wine
• Salt and pepper, to taste
• 1/2 cup flour
• 1/2 cup cooking oil
• 2 tablespoons tomato paste

For the marinade: Cut the beef cheeks into 16 to 20 pieces and remove all fatty parts but leave the silver skin. Put into a large bowl with the carrots, celery, onion, pepper, bay leaves, thyme, garlic, vinegar and red wine. Mix well and cover with plastic wrap. Refrigerate for at least two days.

When you're ready to cook, remove the meat and vegetables from the marinade and let drain thoroughly, reserving the marinade. Season the meat with salt and pepper and lightly dredge in flour.

Pour half the oil into a large saute pan or cast-iron skillet, heat over medium heat, and sear the meat on all sides for about 10 to 15 minutes. Remove the meat to a stew pot and add the vegetables to the saute pan, turning and browning them. Add more oil if necessary. When all the vegetables are well browned, add the tomato paste and mix well. Add the vegetable mixture to the meat and stir over medium heat. Then add the reserved marinade and bring to a boil, making sure to skim the top often.

Cover the pot and place in a preheated 375-degree oven. Cook for 2 1/2 to 3 hours. Remove from oven and remove the meat from the liquid. The meat should be very tender. Strain the sauce and discard the vegetables. Place the cooking liquid back on the stove and cook until reduced to a syrupy consistency, about 10 minutes. Adjust seasoning if necessary and pour over the meat.

Serve over pasta or with roasted potatoes and root vegetables.

Note: Beef cheeks can be special-ordered from Iowa Meat Farms or Siesel's Meats in San Diego (www,iowameatfarms.com).

(From chef Pascal Vignau, Savory Casual Fare, Encinitas, CA.)

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