Patagonian Malbec-Braised Beef Cheeks with Saffron-Infused Humita and Smoked Paprika Chimichurri

Prepare the Beef Cheeks: Preheat your oven to 150°C (300°F). Trim any excess silver skin or thick fat from the beef cheeks. Season them generously with salt and freshly ground black pepper.

Sear the Beef: Heat 2 tablespoons of extra virgin olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cheeks in batches, ensuring they are deeply browned on all sides. Remove the seared beef cheeks and set them aside.

Sauté Aromatics: Add the diced yellow onion, carrots, and celery to the same pot. Sauté for 8-10 minutes until the vegetables have softened and begun to caramelize, scraping up any browned bits from the bottom of the pot. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

Deglaze: Pour in the entire bottle of Malbec wine, scraping the bottom of the pot vigorously to release all the flavorful fond. Bring the wine to a vigorous simmer and reduce its volume by half, which should take approximately 10-15 minutes.

Braise the Beef: Return the seared beef cheeks to the pot. Add the beef broth, bay leaves, and fresh thyme sprigs. Ensure the liquid mostly covers the beef. Bring the liquid to a gentle simmer on the stovetop, then cover the pot tightly and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the beef cheeks are incredibly fork-tender and practically falling apart.

Prepare the Saffron-Infused Humita: While the beef is braising, begin preparing the humita. If using fresh corn, carefully cut the kernels from the cobs. In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the finely diced small yellow onion and red bell pepper, cooking until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until aromatic.

Cook the Corn for Humita: Add the corn kernels, 1/2 cup of whole milk, the steeped saffron threads, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper to the saucepan. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the corn is tender and the liquid has mostly absorbed.

Finish the Humita: Remove the saucepan from the heat. Stir in the chopped fresh basil. For a smoother, creamier texture, you may blend half or all of the mixture using an immersion blender or a regular blender until your desired consistency is achieved. Taste and adjust seasoning as needed. Keep warm.

Make the Smoked Paprika Chimichurri: In a medium bowl, combine the finely chopped fresh flat-leaf parsley, fresh oregano, minced garlic, red wine vinegar, extra virgin olive oil, smoked paprika, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir all ingredients together thoroughly. Allow the chimichurri to sit for at least 15 minutes for the flavors to meld and intensify.

Finish the Beef Sauce: Once the beef is perfectly tender, carefully remove the beef cheeks from the pot and set them aside on a warm plate. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing firmly on the solids to extract all the flavorful liquid. Discard the solids.

Reduce the Sauce: Return the strained braising liquid to medium heat and bring it to a simmer. Reduce the liquid until it thickens to a rich, glossy sauce consistency that coats the back of a spoon, approximately 10-15 minutes. Taste and adjust with additional salt and pepper if necessary.

Serve: To plate, spoon a generous portion of the warm saffron-infused humita onto each serving plate. Carefully place a braised beef cheek on top of the humita. Drizzle generously with the rich Malbec reduction sauce, ensuring the beef is well coated. Finish each dish with a vibrant spoonful of the smoked paprika chimichurri. Serve immediately and enjoy this exquisite Argentinian masterpiece.