Have you ever tried to taste roast beef cheek? This meat, so tender that it can only be cut with the eye, is ideal for preparing an exquisite and very delicate braised meat. I realize that the dish is little known, but once you have tried it I am sure you will continue to propose it again. home because it does not require special precautions and is undoubtedly a leaner braised meat than the classics. Of course, the beef cheek, as we will prepare it today, can be considered a light second course because it is prepared without added fats!
Video of the Recipe
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Identity Card of the Recipe
- 167 KCal Calories per serving
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Ingrediants
- 500 g of beef cheek
- About 1 glass (200 ml) of red wine
- 150 g of carrots
- 1 stick of celery
- Homemade food: 1 tablespoon of vegetable cube
- Q.B. of pepper
- 2 sage leaves
- 1 sprig of rosemary
- 1 clove of garlic
Materials Needed
- Casserole
- Food cutting board
- Sharp knife
- 1 immersion mixer
- Becker for the cream
Preparation
- Carefully clean and wash the vegetables, then peel the carrot and cut it into small pieces. Proceed with the celery and cut out many small cubes.
- Enclose the aromas (eg garlic, rosemary and sage) in gauze: in this way, you will prevent the spices from dispersing in the sauce.
- Place the beef cheek in a saucepan: the size of the pan should be approximately equal to that of the meat. Add the diced vegetables, the dry red wine, the gauze with the herbs, the pepper and the homemade vegetable cube cream.
Did you know that
In this recipe we suggest the use of homemade vegetable cube cream. Alternatively, you can use salt.
Those who wish can add a spring onion or shallot and replace the sage or rosemary with a bay leaf.- Place the saucepan on the stove and bring to a boil over high heat. Once the liquid begins to boil, lower the heat and cook over very low heat for a couple of hours, turning the meat from time to time.
The advice OK
It is recommended to check that the meat is always sprinkled with a good amount of liquid: if the liquid dries too much during cooking, it means that the heat is too high. In such circumstances, the most appropriate remedy is to add a little more red wine or water to prevent the meat from browning or becoming too hard on one side.- After two hours from the beginning of cooking the braised meat, the cheek is ready. At this point, remove the leaves of herbs, and blend the vegetables with the mixer until you get a cream.
- Cut the braised meat into 1 cm slices and serve with the sauce and mashed potatoes or soft polenta.
Alice's comment - PersonalCooker
The beef cheek is ideal to be served with a nice crown of polenta as well as the palate, you can also satisfy the eye! Personal-cooker's word!Nutritional values and Health Comment on the recipe
The beef cheek with vegetables and polenta is a "single dish" that includes a good dose of carbohydrates, proteins and lipids, as long as the proportions illustrated by Alice in the film are respected. The nutritional values shown on the side describe the characteristics of the whole dish, but it is necessary to take into consideration that a portion of cheek with vegetables and polenta would correspond to double or triple the reference weight. advises to integrate with a good portion of the side dish! Furthermore, by examining the lipid distribution, it emerges a clear predominance of saturated fats rather than unsaturated ones, which suggests NOT to make systematic use of the cheek in ordinary nutrition.
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