Serious Eats: Recipes

Cook the Book: Pomegranate-Braised Beef Cheeks with Butternut Squash Puree

[Photograph: Caroline Russock]

One of the most memorable meals in Cathy Erway's The Art of Eating In was a dinner she and her single friends organized to get to know their potential love interests a little better. The menu consisted solely of dishes with aphrodisiac properties, with these Pomegranate-Braised Beef Cheeks with Butternut Squash Puree starring as the centerpiece. The evening was a great success as far as the food went, but sadly no lasting love connections were made.

The braised beef cheeks, combined with sour pomegranate and sweet butternut squash, might be the ideal home-cooked meal for a love interest. The cheeks are braised for a few hours in red wine and pomegranate juice—a mix of acidic liquids that reduces and melds with the meaty juices to create a sauce that's sharp enough to cut through the fattiness of the cheeks, but still rich enough to taste special. Paired with the smooth squash puree, this plate is comforting and refined at the same time.

While the cooking process isn't too challenging, getting your hands on beef cheeks might be. I suggest calling around at least a day before, as they might need to be special-ordered.

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As always with our Cook the Book feature, we have five (5) copies of The Art of Eating In to give away this week.

Printed from http://www.seriouseats.com/recipes/2010/02/pomegranate-braised-beef-cheeks-butternut-squash-puree-recipe.html

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