Cheek braised in wine
Presentation
Cheek braised in wine is a dish for holidays, when maybe it's raining and cold outside, this meat dish restores your soul. It is an Italian dish that is also excellent with another cut of meat, but cheek is something different from all the rest, to be tried. Here we usually combine it with polenta which goes perfectly with the buttery tenderness and intense taste of the cheek. Truly a dish for which it is worth waiting for the prolonged cooking it requires.
Ingredients:
- 3 beef cheeks
- 100g of shallot or onion
- 750ml of red wine
- 6 cloves
- 4 bay leaves
- coarse salt to taste
- 50ml of olive oil
Preparation:
1 Massage the cheeks with coarse salt without exaggerating, you can always add salt during cooking and 2 chop the shallot (or onion) very finely. 3 In a pot of about 28 centimeters in diameter, pour the olive oil and fry the shallot (or onion).
4 Then add the meat and brown it for a few minutes over high heat on both sides. 5 At this point add the bay leaves, the cloves and 6 pour a part of the wine until the meat is half covered.
7 Cover the pot and cook over medium-low heat for about 4 hours. Turn the meat every 20-30 minutes and add wine if necessary (water when you have finished the wine). 8 While the meat is cooking you can prepare the polenta or side dish of your choice. The last half hour remove the lid and let the cooking liquid dry. 9 Serve it hot with polenta and... enjoy your meal!
Advise
- If you want a smoother and more uniform sauce, once the cheek is cooked, you can puree the cooking liquid with an immersion blender.
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