Guancia di manzo senza grassi

Serves 1
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Directions

  1. 1Peel and thinly slice the onion.
  2. 2Peel and thinly slice the onion.
  3. 3Peel and thinly slice the onion.
  4. 4Transfer the sliced onion into a baking tray.
  5. 5Transfer the sliced onion into a baking tray.
  6. 6Transfer the sliced onion into a baking tray.
  7. 7Clean the beef cheek, removing the external connective tissue.
  8. 8Clean the beef cheek, removing the external connective tissue.
  9. 9Clean the beef cheek, removing the external connective tissue.
  10. 10Add salt and pepper and massage the beef cheek from both sides.
  11. 11Add salt and pepper and massage the beef cheek from both sides.
  12. 12Add salt and pepper and massage the beef cheek from both sides.
  13. 13Transfer the beef cheek into the baking tray with the sliced onions and the scraps of meat.
  14. 14Transfer the beef cheek into the baking tray with the sliced onions and the scraps of meat.
  15. 15Transfer the beef cheek into the baking tray with the sliced onions and the scraps of meat.
  16. 16Add bay leaf and rosemary.
  17. 17Add bay leaf and rosemary.
  18. 18Add bay leaf and rosemary.
  19. 19Add the red wine until the meat is completely covered.
  20. 20Add the red wine until the meat is completely covered.
  21. 21Add the red wine until the meat is completely covered.
  22. 22Cook in a ventilated oven for 20 minutes at 200 degrees.
  23. 23Cook in a ventilated oven for 20 minutes at 200 degrees.
  24. 24Cook in a ventilated oven for 20 minutes at 200 degrees.
  25. 25Turn the beef cheek, cover it with aluminum foil, and continue cooking for about 2 hours at 160 degrees.
  26. 26Turn the beef cheek, cover it with aluminum foil, and continue cooking for about 2 hours at 160 degrees.
  27. 27Turn the beef cheek, cover it with aluminum foil, and continue cooking for about 2 hours at 160 degrees.
  28. 28Strain the cooking sauce, crushing the onions well.
  29. 29Strain the cooking sauce, crushing the onions well.
  30. 30Strain the cooking sauce, crushing the onions well.
  31. 31Reduce the sauce in a saucepan, thickening it with cornstarch.
  32. 32Reduce the sauce in a saucepan, thickening it with cornstarch.
  33. 33Reduce the sauce in a saucepan, thickening it with cornstarch.
  34. 34Finally, put the beef cheek directly in the sauce, continuing to degrease it for a couple of minutes.
  35. 35Finally, put the beef cheek directly in the sauce, continuing to degrease it for a couple of minutes.
  36. 36Finally, put the beef cheek directly in the sauce, continuing to degrease it for a couple of minutes.
  37. 37Plate the puree on the base.
  38. 38Plate the puree on the base.
  39. 39Plate the puree on the base.
  40. 40Add the beef cheek and sauce.
  41. 41Add the beef cheek and sauce.
  42. 42Add the beef cheek and sauce.

Ingredients

  • 1 cipolla
  • 1 cipolla
  • 1 cipolla
  • 1 guancia
  • 1 guancia
  • 1 guancia
  • sale
  • sale
  • sale
  • pepe
  • pepe
  • pepe
  • po' alloro
  • po' alloro
  • po' alloro
  • rosmarino
  • rosmarino
  • rosmarino
  • vino rosso
  • vino rosso
  • vino rosso
  • amido di mais
  • amido di mais
  • amido di mais
  • pure
  • pure
  • 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.