Guancia di manzo senza grassi
Serves 1
Directions
- 1Peel and thinly slice the onion.
- 2Transfer the sliced onion into a baking tray.
- 3Clean the beef cheek, removing the external connective tissue.
- 4Add salt and pepper and massage the beef cheek from both sides.
- 5Transfer the beef cheek into the baking tray with the sliced onions and the scraps of meat.
- 6Add bay leaf and rosemary.
- 7Add the red wine until the meat is completely covered.
- 8Cook in a ventilated oven for 20 minutes at 200 degrees.
- 9Turn the beef cheek, cover it with aluminum foil, and continue cooking for about 2 hours at 160 degrees.
- 10Strain the cooking sauce, crushing the onions well.
- 11Reduce the sauce in a saucepan, thickening it with cornstarch.
- 12Finally, put the beef cheek directly in the sauce, continuing to degrease it for a couple of minutes.
- 13Plate the puree on the base.
- 14Add the beef cheek and sauce.
Ingredients
- 1 cipolla
- 1 guancia
- sale
- pepe
- po' alloro
- rosmarino
- vino rosso
- amido di mais
- pure
Equipment
knifecutting boardbaking sheetoventongsaluminum foilcolandersaucepanwhiskspoon
Tips
- The scraps from the beef cheek will be used to help the cooking base.
- Cooked beef cheek should be very soft.
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