There`s nothing like the velvety , gelantinous quality beef cheeks develop with long slow cooking .
Season 6 beef cheeks.....approx. 1.5 kg well with salt and pepper.
Heat 60ml of rice bran oil over a high heat in a large heavy pot , add the beef cheeks as soon as the oil starts to smoke.
Cook until browned on both sides , then transfer to a plate and set aside.
Now add 2 large red onions that have been quartered , 2 carrots that have been cut into rounds , 2 stalks of celery that have been chopped, and 125 gm of cubed pancetta .
Cook over a moderate heat till the vegetables are softened ..stirring frequently.
Now add 500 ml of full bodied red wine .
500 ml of skinned and diced .....fresh tomatoes
Bring slowly to the boil .
Add the beef cheeks and simmer gently
Place a wet crumpled piece of baking paper over the top of the pot and place the lid securely over the paper and cook on a low heat for 3 and a half hours .
Serve in heated dishes on a bed of creamy polenta .
Season 6 beef cheeks.....approx. 1.5 kg well with salt and pepper.
Heat 60ml of rice bran oil over a high heat in a large heavy pot , add the beef cheeks as soon as the oil starts to smoke.
Cook until browned on both sides , then transfer to a plate and set aside.
Now add 2 large red onions that have been quartered , 2 carrots that have been cut into rounds , 2 stalks of celery that have been chopped, and 125 gm of cubed pancetta .
Cook over a moderate heat till the vegetables are softened ..stirring frequently.
Now add 500 ml of full bodied red wine .
500 ml of skinned and diced .....fresh tomatoes
Bring slowly to the boil .
Add the beef cheeks and simmer gently
Place a wet crumpled piece of baking paper over the top of the pot and place the lid securely over the paper and cook on a low heat for 3 and a half hours .
Serve in heated dishes on a bed of creamy polenta .
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