How to Cook Beef Cheek for a Perfect Braise
Braised meat is one of those dishes that, with the right preparation, can turn into a memorable culinary experience. Among the meats most suited to this dish, beef cheek stands out for its rich and tasty texture, which becomes irresistible when cooked slowly in a good sauce. But how do you cook beef cheek to obtain a braised meat that is tender, tasty and with a deep flavor? Let's discover together the fundamental steps for an impeccable braised meat.
1. Choose the Beef Cheek
The quality of the meat is the basis for a successful braised dish. Beef guanciale is a cut that comes from the animal's cheek and is characterized by a good amount of fat, which melts during cooking, giving the dish a unique softness and flavor. When buying guanciale, look for well-marbled meat (with streaks of fat) and a dark red color. This type of guanciale has a richer flavor than leaner cuts such as fillet.
2. Marinate the Meat
One of the crucial steps in preparing a perfect braised meat is marinating. To obtain a tasty and well-balanced braised meat, it is advisable to marinate the guanciale for at least 12 hours (ideally for 24 hours) before cooking. Marinating will help not only flavor the meat, but also make it more tender.
Ingredients for the marinade:
• 1 bottle of red wine (preferably robust, such as a Chianti or a Barolo)
• 2 onions, sliced
• 2 carrots, sliced
• 2 celery ribs, chopped
• 2 sprigs of rosemary
• 2 bay leaves
• 10 black peppercorns
• Salt and pepper to taste
Mix all the ingredients in a large bowl, immerse the guanciale and let it rest in the refrigerator, covered with cling film.
3. Prepare the Meat for Cooking
After marinating, it is time to prepare the guanciale for cooking. Drain it from the marinade and dry it well with absorbent paper. It is important that the meat is dry to allow for uniform browning. Salt and pepper generously.
4. Brown the guanciale
Browning is a fundamental step to obtain a braised meat with a rich flavor and a tasty crust. In a large saucepan, heat a drizzle of extra virgin olive oil and, if desired, add a little butter to enrich the flavor. When the oil is very hot, place the guanciale in the pan and brown it on all sides for about 10-15 minutes. The guanciale should become golden and crispy, but not burned.
5. Add the Marinade and Flavours
Once the meat is well browned, deglaze it with a little of the red wine from the marinade (add about 200 ml). Let the alcohol evaporate, then pour in the rest of the marinade, including the vegetables and herbs. If the marinade is not enough to completely cover the meat, add a little beef broth or hot water.
6. Slow Cook
At this point, the braised meat should be cooked over low and slow heat. Cover the pan with a lid and let it cook for at least 2-3 hours (preferably up to 4 hours, depending on the size of the guanciale). During cooking, turn the meat occasionally and, if necessary, add a little liquid to prevent it from drying out too much.
Slow cooking allows the collagen in the guanciale to slowly dissolve, making the meat soft and succulent. The meat should be tender and easy to slice, while the sauce should be rich and thick.
7. Complete the Preparation
Once the guanciale is cooked to perfection, remove it from the pan and let it rest for a few minutes before slicing. In the meantime, if the sauce is too thin, reduce it over medium heat to obtain a creamier consistency.
Slice the guanciale against the grain and serve with its rich sauce, perhaps accompanied by mashed potatoes, polenta or roasted vegetables.
8. The Final Touch
If you want to add an extra layer of flavor, you can finish the braised meat with a sprinkling of chopped fresh parsley or a drizzle of quality extra virgin olive oil.
Extra Tips:
• Wine: The type of wine you choose for the marinade will impact the flavor of the braised meat. Opt for robust wines with good acidity, such as Chianti, Barolo, or Brunello di Montalcino.
• Side dishes: Such a rich braised meat pairs well with delicately flavored side dishes, such as mashed potatoes, baked potatoes or soft polenta.
• Variations: You can enrich the sauce with other aromas, such as porcini mushrooms or freshly ground black pepper, for an even more intense flavour.
Conclusion
Cooking beef cheek for a perfect braised dish is an art that requires patience and attention, but with the right steps and ingredients, the result will be an extraordinary dish that will drive anyone who tastes it crazy. The meat will be tender, tasty and wrapped in a rich sauce, perfect for any special occasion or even for a family dinner. Enjoy!
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