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.