Braised Beef Cheeks Joues de Boeuf Confites

Ingredients

• 4 lb. beef cheeks or beef chuck, trimmed
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme
• 1 (750-ml) bottle dry red wine
• 1 onion, chopped
• 1 rib celery, chopped
• 1 whole clove
• Kosher salt and freshly ground black pepper, to taste
• 3 tbsp. unsalted butter
• 2 cups beef or veal stock
• 1 calf’s foot (about 1 1⁄2 lbs.)
• 8 oz. button mushrooms, stemmed, halved, and steamed
• 5 oz. bacon, cut into 1⁄4″ cubes and cooked until crispy
• 4 oz. large pasta, preferably conchiglioni or large shells, cooked al dente
• 20 pearl onions, steamed and peeled
• 6 small carrots, steamed
• 2 tbsp. minced flat-leaf parsley, for garnish
• 1 bay leaf

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