INGREDIENTS
- Recipe for 4 folks.
- For the cheek pads:
- – 8 clear cheek pads.
- – 8 clear artichoke hearts.
- – 1 items of carrots.
- – 1 celery sticks.
- – 1 items of onions.
- – 1 massive leek.
- – C/N olive oil.
- – 50cl of purple wine.
- – 4L of meat clear backside
- For the sunshine meat background:
- – 5 L of scorching water.
- – 500 g of beef to stew.
- – 1 kg of beef bones.
- – 1/2 piece of carrot.
- – 1/2 department of celery.
- – 1/2 small onion.
- – ½ leek
- For the creamy polenta:
- – 200 g of fast polenta.
- – 500 cc of sunshine meat background.
- – 500 cc of milk.
- – 150 g of grated cured cheese.
- – 150 g of cuartirolo cheese
- – 100 g of butter
- – Salt and pepper
- – 1 department of thyme.
- – 1 clove garlic
We clear up the menu for you with this heat and filling dish: Beef cheeks with creamy polenta, to thrill your friends or household.
PROCEDURE:
For the sunshine meat background:
1. Place the lower bones with a diameter of roughly 4cm to brown within the oven. As soon as golden, take away the surplus oil and place within the pot the place we are going to cook dinner the underside.
2. Minimize the meat into cubes roughly 2.5cm in diameter and brown it. In order that no fats goes to the underside, because the meat browns, take away it from the pot and place it in a Chinese language strainer. As soon as the meat permits the surplus fats to filter out, place it subsequent to the bones within the pot the place we are going to proceed cooking the underside. It will be important, because the meat browns and is transferred to the Chinese language strainer, deglaze the underside of the pot and add this juice to the pot on the backside.
3. As soon as now we have cooked all our meat, in the identical pot cook dinner the greens lower into mirepoixe, it isn’t essential to take coloration and in addition place it within the pot the place the underside will likely be made.
4. Add the new water to the pot the place all of the elements are and cut back 1/3 of the liquid or till the underside has taken on a gentle meaty style. Reserve scorching.
5. For the cheeks: First place the purple wine in a pan and make it flambé till it loses all of the alcohol, that is when it stops making a flame. Reserve.
6. Brown the meat effectively on all sides in a disc or pot, take away the meat from the warmth, deglaze the pot the place the cheeks are browned and place that juice along with the already marked meat.
7. As soon as all of the meat is cooked, cook dinner the greens lower into mirepoixe (besides the artichokes, which we’re going to add midway by means of cooking, lower into 1 ⁄ 4), then add the meat, add the wine. Cowl the meat with the clear meat backside, cowl and cook dinner till the cheeks turn into gentle. Reserve scorching
8. For the creamy polenta: Combine the sunshine meat inventory with the milk, thyme and garlic and produce to a boil till it involves a boil. Take away from the warmth and let it infuse for 10 minutes coated, pressure and return to the warmth, deliver to a boil once more and add the polenta within the type of a rain, with a whisk we stir effectively for a minute, take away from the warmth and add the grated cured cheese, the cheese cuartirolo, butter, salt and pepper, stir vigorously and let it relaxation in a heat, coated place.
9. In a superb pot put the polenta, on prime of the cheek stew, place
coarsely chopped parsley, olive oil on prime and freshly floor black pepper
floor.
