Tag: cheek

Coda alla vaccinara and beef cheek – Italian Cuisine

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Coda alla vaccinara and beef cheek – Sale & Pepe

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Ingredients for 6 people

Step by Step

- Coda alla vaccinara, the preparation
  
  1) Cut the tail in pieces near the vertebrae; cut cut the beef cheek into pieces.
  
  2) Put all the meat soaked for 2-3 hours in cold water, changing water a couple of times. Drain it And dry it in
  absorbent kitchen paper.
- 2
- 3) Chop finely lard with a heavy knife, put it on in a crock pot with 3 tablespoons of oil e let it melt on low flame.
  
  4) Meanwhile clean and coarsely chop the garlic, onion, carrots and green celery.
- 3
- 5) United the meat sautéed with lard and brown it by turning it with a wooden spoon; add cloves and vegetables
  chopped, mix and cook over low heat until the vegetables have wilted.
  
  6) Wet with white wine e leave it evaporate; pass peeled tomatoes in a vegetable mill e add them in the pan. Jumbled up carefully and cook covered and over low heat for about 3 hours, joining, if necessary, a few ladles of broth.
- 4
- 7) Clean white celery, deleted the filaments, cut it into small pieces e join it to the meat; salt, pepper And cook again for about 1/2 hour.
  
  8) Revive raisins in warm water, then add it in the pan with the pine nuts. After 10 minutes, dissolve the cocoa or chocolate in a spoonful of the cooking sauce e mix it to the sauce.
  
  9) Remove from the fire e leave rest for a few minutes before serving the tail with its thick sauce.

Posted on 21/10/2021

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Braised beef cheek with carrots and bacon – Italian Cuisine

Ingredients for 5 people

1) Peel and chop the onion. Peel the carrots and cut them into 5 mm thick slices. Deprive the meat of any fat (or have it cleaned by your butcher). Heat 4-5 tablespoons of oil in a thick-bottomed pot and brown the meat over high heat on all sides. When it is golden brown add the bacon and, after 2 minutes, the onion he garlic cloves peeled, whole or, if you like, chopped.

2) Sprinkle with the flour, turn the meat, mix well and leave to flavor for a few minutes. Salt, pepper, add bay leaf and thyme and wet with the wine. Bring to a boil, lower the heat to low, cover the pan and continue cooking for about 90 minutes, turning the meat from time to time and checking that the cooking juices do not dry out too much. In case, add a little boiling water.

3) Add the carrots, stir and cook for another 15 minutes or until they are cooked al dente; if you prefer them softer, continue for another 5-6 minutes. Season with salt, pepper and cut the meat into thick slices. Serve it as you like accompanied with polenta, boiled potatoes or mashed potatoes.

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Recipe Braised pork cheek with plums – Italian Cuisine

Ingredients

500 g Ramandolo wine
32 plums
8 pork cheeks
1 onion
1 clove of garlic
1 carrot
1 stalk of celery
00 flour
sugar
cloves
extra virgin olive oil
butter
rosemary
thyme
salt
pepper in grains

Duration: 3 h

Level: Medium

Doses: 8 people

Slice the onion into thin sticks and stew in a large saucepan with a thin layer of oil and a clove of garlic.
You do simmer the wine over low heat until the volume is reduced by half. Add it to the onion.
Flour the pork cheeks lightly and brown them in an iron or non-stick pan with a drizzle of oil or a little butter.
Transfer the cheeks browned in the casserole with onions; add 2 cloves, the peeled carrot, celery, 8 plums without the stones, a few peppercorns, a little rosemary and thyme.
Cover with as much water as it takes to submerge the cheeks and fruit. Cook covered slowly for about 2 hours, until the cheeks are soft but whole. Drain the cheeks.
Filter the sauce and let it cool; degrease it and let it reduce, if needed. Heat the cheeks in the sauce just before serving.

FOR THE CONTOUR
Distribute 24 plums without the stones, but left whole, in a pan, add a few flakes of butter, a little sugar and salt and bake them in the oven at 180 ° C for 8-10 minutes.

Ingredients for 6 people

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Ingredients for 5 people

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