Braised Beef Cheeks

Directions

1. 1
   Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking.
2. 2
   While oil is heating, pat beef cheeks dry and season with salt and pepper.
3. 3
   Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl.
4. 4
   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.
5. 5
   Preheat oven to 325F.
6. 6
   Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits.
7. 7
   Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
8. 8
   Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper.
9. 9
   Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.