Spring-Braised Beef Cheek with Lemon Farro, Snap Peas & Gremolata

Courtesy of Chef Nikita Levitan of Sesamo Restaurant

Serves: 4
Total Time: About 4 ½ – 5 hours (mostly inactive)

Ingredients

Beef Cheeks & Braising Liquid

• 2 ¼ lbs beef cheeks, trimmed (about 8–9 oz per portion)

• Kosher salt – to season generously

• Freshly ground black pepper – to season

• Olive oil – as needed for searing

• 1 medium carrot, diced

• 1 celery stalk, diced

• 2 shallots, sliced

• 3 garlic cloves, smashed

• 1 tbsp tomato paste

• 1 ¼ cups dry red wine

• 2 ½ cups beef stock

• Zest of 1 orange (use a peeler for strips)

• 1 bay leaf

• 3 sprigs fresh thyme

• ½ tsp fennel seeds (optional)

Lemon Farro

• 1 cup farro, rinsed

• About 2 ½ cups water or light vegetable stock

• Zest of 1 lemon

• 1 tbsp olive oil

• 2 spring onions (green parts only), thinly sliced

• Kosher salt – to taste

Gremolata

• ½ bunch fresh parsley, finely chopped

• Zest of ½ lemon

• ½ small garlic clove, microplaned or finely grated

• 1 ½ tbsp olive oil

• Pinch of kosher salt

Spring Vegetables

• 4 oz sugar snap peas, blanched and halved

• 1 bunch asparagus, shaved or blanched and chopped

• Olive oil – to taste

• Splash of lemon juice

• Flaky salt – to finish

Preparation (Active Prep: ~30 min)

1. Trim & Season Beef Cheeks – Remove silver skin/fat. Pat dry; season all over with salt and pepper.

2. Prep Veggies & Aromatics – Dice carrot/celery, slice shallots, smash garlic, zest citrus.

3. Make Gremolata – Mix parsley, lemon zest, garlic, olive oil, and salt in a small bowl. Cover and refrigerate.

4. Prep Spring Vegetables – Trim peas/asparagus; store in fridge until ready to cook.

Cooking (Mostly Inactive Time: ~4 hrs)

Braise the Beef Cheeks

1. Preheat oven to 300°F.

2. Heat olive oil in a Dutch oven over medium-high. Sear beef cheeks until browned on all sides; set aside.

3. In same pot, sauté carrot, celery, shallots, and garlic until softened (about 5 min).

4. Stir in tomato paste; cook 1–2 min until slightly darkened.

5. Deglaze with red wine; simmer until reduced by about half (5–7 min).

6. Add beef stock, orange zest, bay leaf, thyme, and fennel seed (if using). Return cheeks to pot — liquid should mostly cover them.

7. Cover and braise in the oven for ~3 hours, until fork-tender.

8. Cool in liquid. (For easiest slicing, refrigerate in liquid for a few hours or overnight.)

Cook Lemon Farro

1. Simmer farro in water or stock until tender (30–35 min).

2. Drain; toss with lemon zest, olive oil, salt, and sliced spring onion. Keep warm.

Prepare Spring Vegetables

1. Bring a small pot of salted water to a boil.

2. Blanch snap peas (about 1 min) and asparagus (1–2 min).

3. Toss with olive oil, lemon juice, and flaky salt.

Serving

1. Reheat Beef – Warm cheeks in strained braising liquid. Reduce liquid slightly for richer flavor if desired.

2. Plate – Mound lemon farro on each plate, lean a beef cheek alongside, and scatter spring vegetables around.

3. Spoon braising sauce over beef; top with gremolata.

4. Optional garnish: micro mint or shaved raw fennel for a fresh spring touch.