Braised Beef Cheeks with Chanterelle Basmati Pilaf

Trim any dense outer silver skin and excess exterior fat from the beef cheeks on a clean cutting board using a chef knife, sanitize the workspace immediately to prevent cross-contamination, and pat the meat thoroughly dry with paper towels.

Season all surfaces of the trimmed beef cheeks evenly with 12 g kosher salt and 3 g freshly ground black pepper.

Preheat the oven to 160°C (325°F).

Heat 30 ml olive oil in the Dutch oven over medium-high heat until shimmering, add the seasoned beef cheeks using tongs, and sear undisturbed for 4 minutes per side until a deep mahogany crust develops, then transfer the cheeks to a plate.

Add the diced yellow onion, carrot, and celery to the fat remaining in the Dutch oven, and sauté over medium heat with a wooden spoon for 7 minutes until the vegetables soften and take on light color.

Add 4 cloves of minced garlic and 30 g tomato paste to the vegetables, stirring constantly with a wooden spoon for 2 minutes to cook out raw acidity.

Pour in 375 ml dry red wine and 60 ml dry sherry, stirring with a wooden spoon to dislodge all browned bits from the bottom of the Dutch oven.

Simmer the wine mixture over medium-high heat for 8 minutes until the liquid reduces by half and alcohol aromas subside.

Return the seared beef cheeks and accumulated juices from the plate into the Dutch oven, pour in 600 ml beef stock, and submerge the 4 thyme sprigs, 1 rosemary sprig, and 2 bay leaves.

Bring the liquid to a gentle simmer, cover tightly with the Dutch oven lid, transfer to the preheated oven at 160°C (325°F), and braise for 3 hours until the meat is meltingly tender, yielding an internal temperature of at least 93°C (200°F) when checked with an instant-read digital food thermometer.

Place 250 g basmati rice into a fine-mesh sieve and rinse under cold tap water until the runoff is clear, then shake firmly to drain excess moisture.

Melt 15 g unsalted butter with 15 ml olive oil in a medium saucepan over medium-high heat, add the 200 g sliced chanterelles, and sauté undisturbed for 3 minutes, then toss with a wooden spoon for 3 additional minutes until browned.

Add the 2 minced shallots and 2 cloves minced garlic to the mushrooms, sautéing for 1 minute until fragrant, then deglaze with 30 ml dry sherry and cook for 30 seconds until the liquid evaporates.

Add the drained basmati rice and 4 g kosher salt to the saucepan, stirring with a wooden spoon over medium heat for 2 minutes to toast the grains evenly in the flavorful fat.

Pour 450 ml chicken stock into the rice, bring to a rolling boil over high heat, then immediately secure the tight-fitting lid, reduce the heat to the lowest setting, and simmer undisturbed for 15 minutes.

Remove the rice saucepan from heat and allow it to rest covered for 10 minutes, then lift the lid, add the remaining 15 g unsalted butter and 15 g chopped parsley, and fluff gently with a fork.

Transfer the braised beef cheeks from the Dutch oven onto a warm plate using tongs, strain the braising liquid through a fine-mesh sieve back into the Dutch oven, and discard the solids.

Simmer the strained braising liquid over medium heat for 7 minutes until reduced to a velvety sauce that coats the back of a wooden spoon.

Return the beef cheeks to the reduced sauce in the Dutch oven over low heat, gently spooning the sauce over the meat for 2 minutes until fully glazed and heated through.

Mound a quarter of the warm chanterelle basmati pilaf onto each plate, set a glazed beef cheek alongside, spoon generous sauce over the meat, and serve immediately.