Ingredients to proceed with the preparation of the recipe for 8 people

For the braised beef cheek:
  • 8 beef cheeks of about 200 gr
  • 1 liter of meat broth
  • 750ml of Barolo wine
  • 50g of dry marsala
  • 20gr of balsamic vinegar
  • 20g of granulated sugar
  • 4 cloves
  • 2 cloves of garlic
  • 3 juniper berries
  • 2 carrots
  • 2 onions
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 sprig of rosemary
  • extra virgin olive oil
  • salt and peppercorns


Take the onions and carrots and cut them into cubes, take the meat and after having washed it put it in a container with the red wine, carrots, onions and garlic.
Cover and place in the refrigerator overnight.
The following day prepare a meat broth which will serve to lengthen the cooking juices.
Then drain the meat, dry it well and sprinkle with coarse salt.

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Put about 30 g of extra virgin olive oil in a large saucepan and brown the vegetables.
In the meantime, brown the cheeks well over high heat in a pan to seal the meat and, as soon as they are ready, add them to the vegetables, removing the garlic.

Guancia di manzo brasata al chianti riserva

Cook briefly and add the red wine, marsala, balsamic vinegar, sugar, rosemary and all the spices.
Cook without covering the pot for about 30 minutes.
After this time, part of the wine should have evaporated, reduce the heat and add the hot broth.
Cover and cook for about 3 hours.
When the meat is ready, remove it from the saucepan together with the rosemary and all the spices and blend the cooking juices with a hand blender.
Put it back on the fire for about 20 minutes to withdraw.

The advice of   Chef Giovanni Fiorentini

Accompany the cheek with a sage flavored mashed potato

Chef Privato

Giovanni Fiorentini

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