S
Steve Ritter
Guest
I'm making this dish this weekend. Dug up this recipe. Hope
it'll turn out well. I had something similar in Los Angeles,
but had never been able to get the "melt in your mouth" part
down. Here goes... (I'll use Chianti.)
BRAISED BEEF CHEEKS
Guancette di Manzo
When braised, these beef cheeks become meltingly tender,
with a rich, deep flavor. You may want to check with your
butcher when planning this dish, since it's often necessary
to order beef cheeks ahead of time. At Uno e Bino, Cesanese
wine is used in the braising liquid, but it's difficult to
find in the United States. A dry Lambrusco or Chianti makes
a good substitute.
Active time: 1 1/4 hr Start to Finish: 4 1/4
4 tablespoons extra-virgin olive oil 4 (12-oz) beef cheeks,
trimmed of excess fat 1 medium onion, finely chopped 1
medium carrot, finely chopped
1/2 celery rib, finely chopped
2/2 teaspoon unsweetened cocoa powder 2 cups red wine
(preferably a dry Lambrusco or Chianti) 1 (28- to 32-oz)
can whole tomatoes including juice, chopped (3 cups) 1 1/2
teaspoons salt 1 teaspoon black pepper
Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy
pot over moderately high heat until hot but not smoking.
While oil is heating, pat beef cheeks dry and season with
salt and pepper. Brown beef, without crowding, on all sides,
about 20 minutes total, and transfer with tongs to a bowl.
Pour off fat from pot, then add remaining 2 tablespoons oil
and cook onion, carrot, and celery over moderately low heat,
stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F.
Stir cocoa powder into vegetable mixture, then add wine and
scrape up any brown bits. Increase heat to high and boil
until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with
juice, salt, and pepper. Bring to a simmer, then braise,
covered, in middle of oven until very tender, about 3 hours.
Cooks' note: • Beef cheeks improve in flavor if made up to 2
days ahead. Cool, uncovered, then chill, surface covered
with parchment paper or wax paper and pot covered with lid.
Remove any solidified fat before reheating.
Makes 4 main-course servings.
Gourmet March 2003 Adapted from Uno e Bino
---
Hope you like it.
Steve
it'll turn out well. I had something similar in Los Angeles,
but had never been able to get the "melt in your mouth" part
down. Here goes... (I'll use Chianti.)
BRAISED BEEF CHEEKS
Guancette di Manzo
When braised, these beef cheeks become meltingly tender,
with a rich, deep flavor. You may want to check with your
butcher when planning this dish, since it's often necessary
to order beef cheeks ahead of time. At Uno e Bino, Cesanese
wine is used in the braising liquid, but it's difficult to
find in the United States. A dry Lambrusco or Chianti makes
a good substitute.
Active time: 1 1/4 hr Start to Finish: 4 1/4
4 tablespoons extra-virgin olive oil 4 (12-oz) beef cheeks,
trimmed of excess fat 1 medium onion, finely chopped 1
medium carrot, finely chopped
1/2 celery rib, finely chopped
2/2 teaspoon unsweetened cocoa powder 2 cups red wine
(preferably a dry Lambrusco or Chianti) 1 (28- to 32-oz)
can whole tomatoes including juice, chopped (3 cups) 1 1/2
teaspoons salt 1 teaspoon black pepper
Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy
pot over moderately high heat until hot but not smoking.
While oil is heating, pat beef cheeks dry and season with
salt and pepper. Brown beef, without crowding, on all sides,
about 20 minutes total, and transfer with tongs to a bowl.
Pour off fat from pot, then add remaining 2 tablespoons oil
and cook onion, carrot, and celery over moderately low heat,
stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F.
Stir cocoa powder into vegetable mixture, then add wine and
scrape up any brown bits. Increase heat to high and boil
until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with
juice, salt, and pepper. Bring to a simmer, then braise,
covered, in middle of oven until very tender, about 3 hours.
Cooks' note: • Beef cheeks improve in flavor if made up to 2
days ahead. Cool, uncovered, then chill, surface covered
with parchment paper or wax paper and pot covered with lid.
Remove any solidified fat before reheating.
Makes 4 main-course servings.
Gourmet March 2003 Adapted from Uno e Bino
---
Hope you like it.
Steve
