Imported from Instagram

Beef Cheeks Braised in Barolo

Name: Beef Cheeks Braised in Barolo
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 beef cheeks; flour (For dusting; amount not specified.); salt (To season the flour; amount not specified.); black pepper (To season the flour; amount not specified.); olive oil (For cooking; amount not specified. The video also mentions a good olive oil at plating.); 1 white onion (Diced.); 1 carrot (Peeled and diced.); 1 stick celery (Peeled and diced.); 1 bulb garlic (Halved.); 0.5 bottle Barolo red wine; 100 g tomato fondue; 500 ml brown chicken stock; 1 bay leaf (Part of the bouquet garni; amount not specified.); dried oregano (Part of the bouquet garni; amount not specified. Alternative: use 1 tsp dried oregano.); red chilli (Part of the bouquet garni; amount not specified. Alternative: use 1 tsp dried chilli flakes.)

Recipe by Adam Byatt @adambyatt · Instagram

Imported by Blak Rabbit on SeeMeCook

Beef cheeks are browned and slowly braised with Barolo, vegetables, tomato fondue, and chicken stock in a barbecue. The finished dish is served with Parmesan polenta and ripe figs.

4 servings200 minItalian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2 beef cheeks
flour (For dusting; amount not specified.)
salt (To season the flour; amount not specified.)
black pepper (To season the flour; amount not specified.)
olive oil (For cooking; amount not specified. The video also mentions a good olive oil at plating.)
1 white onion (Diced.)
1 carrot (Peeled and diced.)
1 stick celery (Peeled and diced.)
1 bulb garlic (Halved.)
0.5 bottle Barolo red wine
100 g tomato fondue
500 ml brown chicken stock
1 bay leaf (Part of the bouquet garni; amount not specified.)
dried oregano (Part of the bouquet garni; amount not specified. Alternative: use 1 tsp dried oregano.)
red chilli (Part of the bouquet garni; amount not specified. Alternative: use 1 tsp dried chilli flakes.)

Steps

1
Combine the flour with salt and black pepper in a shallow dish to make seasoned flour.
2
Heat olive oil in a heavy-based pan on the barbecue. Dust the beef cheeks thoroughly in the seasoned flour, shaking off the excess.
3
Sear the cheeks on all sides until deeply browned, then leave them in the pan. The transcript describes an all-round barbecue heat of about 300 degrees, but gives no unit.
4
Add the diced onion, carrot, celery, and halved garlic to the pan. Cook the vegetables gradually for approximately 30 minutes, turning the cheeks as needed, until the vegetables are coloured.
5
Pour in the Barolo and reduce it by half.
6
Stir in the tomato fondue.
7
Add the brown chicken stock and bouquet garni. The listed alternative is 1 tsp dried oregano and 1 tsp dried chilli flakes instead of the bouquet garni.
8
Bring the mixture to a simmer. Cover and braise for 1½ hours, then uncover and continue braising for 30 minutes.
9
Turn off the barbecue and leave the beef in the residual heat to finish cooking until tender. The transcript says to let it cool right down; no additional duration is specified.
10
Serve with Parmesan polenta and sliced ripe figs, with a good olive oil as mentioned in the video.

Notes

The author suggests Parmesan polenta and ripe figs for serving, but does not provide their quantities or preparation details; these are not included as quantified ingredients. Barbecue residual-heat finishing/cooling time is not specified. The stated braise time is 2 hours, plus the unspecified residual-heat finish.