Braised Beef Cheeks

Ingredients for Braised Beef Cheeks

• 60ml de aceite de oliva virgen extra

• 4 (350g) beef cheeks, trimmed of excess fat

• 1 cebolla mediana, finamente picada

• 1 zanahoria mediana, finamente picada

• 1/2 celery rib, finely chopped

• 1/2 teaspoons unsweetened cocoa powder

• 475ml red wine (preferably a dry Lambrusco or Chianti)

• 1 (28- to 900g ) can whole tomatoes including juice, chopped (725ml )

• 1 1/2 cucharaditas de sal

• 1 cucharadita de pimienta negra

Heat 2 tablespoons oil in an ovenproof 6-quart wide 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 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.

Preheat oven to 163°C.

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.