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Dry the cheeks with paper towels, season with salt and pepper, flour them and sear them on both sides for two minutes in a non-stick frying pan with a little oil, remove from the pan and leave to cool.
Wash and peel the carrot, and cut it with a knife in brunoise (very small cubes of 0.3 mm) repeat the operation with the onion and celery.
Fry the vegetables in a pan and brown the cheeks for a minute.
At this point add the wine, let it come to the boil and evaporate the alcohol, then add the tomato, keep stirring until it comes to the boil again. Add the stock and stir on a moderate heat from time to time. Let it simmer for about two hours.
Check the cooking with a fork (it should go in and out of the meat without resistance).
- Buying beef cheeks from your local butcher.
- Accompany them with a celeriac puree or a polenta from the Maggia Valley.
A recipe by Alessandro Boleso, chef at La Rucola Restaurant at the Grand Hotel Villa Castagnola.
- TYPICAL PRODUCTS Cold cuts , Specialties , Wine