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    ITALIAN BEEF CHEEKS STEW braised in red wine

    Braised beef cheeks stew - Italian recipe

    Two days ago,  I saw with my great pleasure some fantastic beef cheeks exposed on the counter of my butcher. The surprise was huge, given that in two years living in Columbus, I had lost hope to find them! I did not lose more time and I bought them right away, anxious to cook one of the most delicious Italian recipes that I know! I came home with everything I need to prepare a fantastic stew braised in red wine, and I put the meat into the wine and the other ingredients to marinate overnight; You can see the result in the pictures showed below! The braised beef cheeks are tender and tasty. If you've never tasted them, overcome any hesitancy; The flavor is the same as a good piece of lean beef, but it is even more tender, because their marbled meat; You will not be disappointed!

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    beef-cheeks

    • 1,5 lb (700 gr) beef chicks
    • 1 medium white onion
    • 1 medium carrot
    • 1 clove of garlic
    • 3 tbsp extra virgin olive oil
    • 1 bottle (750 ml) good quality red wine
    • 1 tbsp double concentrated tomato paste
    • 3 springs of rosemary
    • 1 clove
    • 1 tbsp mixed  ground peppercorn
    • 1 tsp juniper berries
    • To taste table salt

    First Steps

    Wash and dry the beef cheeks. If the butcher has not already done so, discard the subcutaneous tougher fat. Save the softer fat, will give more flavor at the meat during cooking, making it even more tender. Now, massage the beef cheeks with a generous grinding of mixed peppercorn and let it rest a few minutes while preparing the other ingredients of the marinade.

    Braised beef cheeks stew - Italian recipe

    Marinate

    While the meat rests, cut coarsely 1 medium onion, 1 carrot, and 1 clove of garlic. Pour the vegetables in a large bowl, along with the meat, the crushed juniper berries, the clove, and the springs of rosemary. Pour the wine until it will cover all the meat, mix, cover with a sheet of transparent paper and let's marinate between 8 and 24 hours in the lower part of the refrigerator.

    Braised beef cheeks stew - Italian recipe

    Beef cheeks stew

    Separate the wine (do not discard it!) of the marinade from the other ingredients. Pour the wine into a pot and heat it until it starts to simmer. Meanwhile, pour the other ingredients in a dutch oven with the olive oil and cook over low heat until the vegetables are soft and translucent, then add the double concentrate tomato paste. Now add the beef cheeks along with the vegetables and cook stirring until all the meat is sealed in all its parts. At this point, add the wine, raise the heat and bring to simmering. As soon as the wine starts to simmer,  cover with the lid, transfer the pot on the smallest heater operated at idling and cook about 3 h and 30 mins, until the meat is tender and well cooked.

    Braised beef cheeks stew - Italian recipe

    Red wine sauce and finishing

    When the beef cheeks are extremely tender and well cooked, drain them from cooking liquid and let's put aside in a covered pot. Mix the vegetables along with the wine, sift everything with a sieve and cook again the sauce over high heat until to obtain a creamy gravy. When the sauce is reduced, lower the heat to low, add the meat and salt to taste. Cook 10 minutes more covered and finally serve hot.

    TAKE A LOOK

    PULLED PORK ITALIAN WAY with red wine and rosemary

    Pulled Pork red wine

    PRINTABLE VERSION

    ITALIAN BEEF CHEEKS STEW braised in red wine
     
    Print
    Prep time
    30 mins
    Cook time
    4 hours
    Total time
    4 hours 30 mins
     
    Two days ago, I saw with my great pleasure some fantastic beef cheeks exposed on the counter of my butcher. The surprise was huge, given that in two years living in Columbus, I had lost hope to find them! I did not lose more time and I bought them right away, anxious to cook one of the most delicious Italian recipes that I know! I came home with everything I need to prepare a fantastic stew braised in red wine, and I put the meat into the wine and the other ingredients to marinate overnight; You can see the result in the pictures showed below! The braised beef cheeks are tender and tasty. If you've never tasted them, overcome any hesitancy; The flavor is the same as a good piece of lean beef, but it is even more tender, because their marbled meat; You will not be disappointed!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Stew
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 1,5 lb (700 gr) beef chicks
    • 1 medium white onion
    • 1 medium carrot
    • 1 clove of garlic
    • 3 tbsp extra virgin olive oil
    • 1 bottle (750 ml) good quality red wine
    • 1 tbsp double concentrated tomato paste
    • 3 springs of rosemary
    • 1 clove
    • 1 tbsp mixed ground peppercorn
    • 1 tsp juniper berries
    • To taste table salt
    Instructions
    1. First Steps
      Wash and dry the beef cheeks. If the butcher has not already done so, discard the subcutaneous tougher fat. Save the softer fat, will give more flavor at the meat during cooking, making it even more tender. Now, massage the beef cheeks with a generous grinding of mixed peppercorn and let it rest a few minutes while preparing the other ingredients of the marinade.
    2. Marinate
      While the meat rests, cut coarsely 1 medium onion, 1 carrot, and 1 clove of garlic. Pour the vegetables in a large bowl, along with the meat, the crushed juniper berries, the clove, and the springs of rosemary. Pour the wine until it will cover all the meat, mix, cover with a sheet of transparent paper and let's marinate between 8 and 24 hours in the lower part of the refrigerator.
    3. Beef cheeks stew
      Separate the wine (do not discard it!) of the marinade from the other ingredients. Pour the wine into a pot and heat it until it starts to simmer. Meanwhile, pour the other ingredients in a dutch oven with the olive oil and cook over low heat until the vegetables are soft and translucent, then add the double concentrate tomato paste. Now add the beef cheeks along with the vegetables and cook stirring until all the meat is sealed in all its parts. At this point, add the wine, raise the heat and bring to simmering. As soon as the wine starts to simmer, cover with the lid, transfer the pot on the smallest heater operated at idling and cook about 3 h and 30 mins, until the meat is tender and well cooked.
    4. Red wine sauce and finishing
      When the beef cheeks are extremely tender and well cooked, drain them from cooking liquid and let's put aside in a covered pot. Mix the vegetables along with the wine, sift everything with a sieve and cook again the sauce over high heat until to obtain a creamy gravy. When the sauce is reduced, lower the heat to low, add the meat and salt to taste. Cook 10 minutes more covered and finally serve hot.
    5. Braised Italian beef cheeks stew - try on is extremely tender and tasty!
    3.2.2925

     

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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