Originally from the United Kingdom, Chef Paul Robert joins the Marriott Marquis City Center Doha with over 15 years of culinary experience in renowned organizations. Chef Paul held various positions in various locations in the United Kingdom including London at the award-winning Gasto Pub, East Sussex National Hotel, Golf Resort & Spa and Relais & Chateaux Gravtye Manor, United Kingdom with one Michelin Star and 3 Rosette Awards. Experience his dynamic cooking at the award – winning New York Steakhouse open kitchen and let him excite your appetite with his art.
Braised Beef Cheek
New York Steakhouse, Marriott Marquis City Center Doha Hotel
4 tablespoons extra-virgin olive oil, 4 (12-oz) beef cheeks, trimmed of excess fat, 1 medium onion, finely chopped, 1 medium carrot, finely chopped, 1/2 celery rib, finely chopped, 1/2 teaspoon unsweetened cocoa powder, 2 cups red wine (preferably a dry Lambrusco or Chianti), 1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups), 1 1/2 teaspoons salt, 1 teaspoon black pepper
Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F.
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
Serve beef cheeks on Creamy Mashed Potatoes, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.