Joues De Boeuf Confites (Braised Beef Cheeks)

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4 lbs. beef cheeks or beef chuck, trimmed

2 cloves garlic, smashed

2 sprigs fresh thyme

1 750-ml bottle dry red wine

1 bay leaf

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

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