Delicate, fragile, breaks down under a fork. Such meat is rare on a plate

Beef cheeks They are cut out of the head. In raw form they are hard, but after subjecting them to properly processing they become extremely delicate, fragile and literally break down under the fork. This delicacy is often served in restaurants in the company of potato purée or baked vegetables.

Many people may think about it Are beef cheeks healthy. This meat is A perfect source of protein (in 100 g there are about 22 g of this ingredient), collagen and B vitamins, iron, copper Whether zinc. Appropriate protein supply in the diet contributes to better muscle regeneration. In turn, collagen supports joint health. It is also worth mentioning that beef cheeks provide the body with a certain amount of unsaturated fats and exogenous amino acids (interestingly, the body is not able to produce the compounds itself).

There are several ways to Preparation of beef cheeks. The most frequently chosen method is long -term choking preceded by frying meat from two sides. This choking should last about 4 hours – then you can be sure that beef cheeks will literally melt in the mouth.

It is worth remembering to add some Ingredients for beef cheekssuch as garlic or onions. Herbs – marjoram, thyme and rosemary are also important. It is not uncommon to add a small amount of red wine to the choking beef cheeks, which greatly turns up the taste.

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Beef cheeks in mushroom sauce It is a dish that is worth preparing yourself at home. Air family with a specialty reminiscent of dishes served in exclusive restaurants.

For preparation Beef cheeks in mushroom sauce the following will be needed ingredients:

• 1 kg of beef cheeks;
• half a head of garlic;
• 2 onions;
• 3 bay leaves;
• 5 balls of allspice;
• half a teaspoon of marjoram;
• half a teaspoon of rosemary;
• half a teaspoon of thyme;
• freshly ground pepper;
• sun
• 150 ml of red, dry wine;
• 3 tablespoons of clarified butter;
• 300 g of mushrooms;
• half a bunch of fresh parsley;
• 150 ml cream 30%.

Preparation method:

1. Wash the meat, clean from membranes, then dry with a paper towel and cut into smaller pieces. Then season them with salt and pepper, coat in flour and fry in 1 tablespoon of clarified butter until it gets golden.
2. We reduce the flame, add garlic cloves from half the head and one onion chopped into slices. Fry the whole.
3. We add about 100 ml of water and red wine. We complement the whole with allspice, bay leaves and spices. We cover the pan and stew for about 3-4 hours, adding some water from time to time so that nothing burns.
4. In the meantime, we can get on with a mushroom sauce. Mushrooms should be cleaned and chopped into small pieces. Place two tablespoons of clarified butter in a frying pan and fry on the onion cut into small cubes.
5. When the onion is browned, we add mushrooms. Fry the whole on low heat for about 20 minutes. Then add cream, salt and pepper. The sauce is complemented with chopped parsley.
6. When the cheeks are ready, we put them on a plate and pour the mushroom sauce.

Beef cheeks with mushroom sauce You can serve with potato puree and baked carrots. They also taste great with groats. It is worth sprinkling them with fresh dill – then they will look even better.

Sources: SMERER.PL, Naz Nazpuje.pl