Italian
Braised Beef Cheek
by Giallozafferano · 2.9M subscribers on YouTube
A rich and satisfying traditional Italian braised beef cheek, cooked slowly until incredibly tender. Perfect served with mashed potatoes or polenta.
- Cook
- 4h
- Difficulty
- medium
Ingredients
12 items- Guancia di ManzoBeef cheek
- Olive OilExtra virgin olive oil, as needed
- Red WineRed wine, for deglazing and cooking
- CeleryCelery, one stalk
- CarrotsCarrots, one or two
- ShallotShallot, one
- RosemaryFresh rosemary, a sprig
- Juniper BerriesJuniper berries, a few
- ClovesCloves, 2-3
- MarsalaMarsala wine, a splash
- Brodo CaldoHot broth (beef or vegetable), enough to cover
- SaltSalt, to taste
Method
- Clean the beef cheek, removing the membrane.
- In a hot cast-iron casserole, add a drizzle of oil and brown the cheek on all sides for about 3 minutes per side or until well browned. Remove the meat.
- Remove excess fat from the pan, deglaze with red wine, then remove and reserve the deglazing liquid.
- In the same casserole, add another drizzle of oil, celery, carrots, and shallot. Sauté for a few minutes.
- Add rosemary, juniper berries, cloves, and return the meat to the casserole.
- Add the reserved deglazing liquid, red wine, marsala, and hot broth. Season with salt. Cover and cook for 3 and a half hours, turning the meat every half hour.
- Remove the meat. Discard the aromatics and juniper berries. Reduce the sauce over medium heat for 30 minutes.
- Serve the braised cheek on a bed of mashed potatoes or polenta, and top with the sauce.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
