I demand a braise!
Jan. 30th, 2011 02:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Guancette di Manzo
2 Tbsp extra-virgin olive oil
2 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/4 teaspoon unsweetened cocoa powder
1 cup red wine (preferably a dry Lambrusco or Chianti)
1 1/2 cups chopped tomatoes (I used a lesser quantity of tomato paste with additional wine, since fresh tomatoes are out of season and I generally don't buy canned tomatoes. This was a bit of a mistake, as detailed below.)
3/4 tsp salt
1/2 tsp black pepper
Heat 1 Tbsp oil in an heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F. Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
What worked: Very tasty and the cheeks turned silky-soft.
What didn't: Not enough liquid due to the tomato paste. The sauce over-reduced to a sticky goo. A still-tasty goo, but not as saucy as it should have been.
Will I make it again? I might. I don't do this sort of thing often though.
2 Tbsp extra-virgin olive oil
2 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/4 teaspoon unsweetened cocoa powder
1 cup red wine (preferably a dry Lambrusco or Chianti)
1 1/2 cups chopped tomatoes (I used a lesser quantity of tomato paste with additional wine, since fresh tomatoes are out of season and I generally don't buy canned tomatoes. This was a bit of a mistake, as detailed below.)
3/4 tsp salt
1/2 tsp black pepper
Heat 1 Tbsp oil in an heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F. Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
What worked: Very tasty and the cheeks turned silky-soft.
What didn't: Not enough liquid due to the tomato paste. The sauce over-reduced to a sticky goo. A still-tasty goo, but not as saucy as it should have been.
Will I make it again? I might. I don't do this sort of thing often though.
