Beef is famous for many great pieces of meat. Among the favorites we will find tenderloin, entracibilities or rostber. Beef cheeks are equally outstanding, but overlooked part. What characterizes this meat and why is it worth eating it? Its taste is outstanding.
Beef cheeks have an intense, rich taste – with clear notes and butter. He is perfectly emphasized by the incredible consistency of meat. After cooking, the meat can really be delicate and juicy. At first it can be hard, but the longer it is cooked, the softer. After a long stew, it can even melt in the mouth.
For a specific, somewhat gelatin consistency and hardness of the cheeks before cooking, he is responsible High collagen content. This makes beef cheeks are Not only tasty, but also healthy. The ingredient has a positive effect on the functioning of the joints, the condition of the skin, hair and nails.
He will provide this beef cheeks to this iron, zinc, selenium, B vitamins. Thanks to this, they will have a positive impact on our immune system, nervous system, red blood cell production and thyroid work.
The best way to prepare beef cheeks is long choking. Such thermal treatment makes the meat very delicate. Collagen fibers fall apart and the tissue becomes soft, it remains juicy. However, they should be properly prepared before choking.
Beef cheeks should be divided into smaller pieces before stewing. Then It is worth gently frying them in a pan. This will allow juice and all juiciness in the middle of meat. In the next step you can already go to stewing. It can last up to 4 hours.
Beef cheeks go very well with herbs like garlic, thyme, rosemary, parsley. From vegetables, it is worth adding onions, celery, time to them. The taste of meat will turn up additionally wine or cider.
Definitely the best Beef cheeks are those in mushroom sauce. The meat comes out with this recipe extremely velvety, aromatic. Something wonderful in his mouth is melting with every bite. This recipe It is ideal when We want to impress someone. Perfect for a dinner.
Ingredients:
- a kilo of beef cheeks,
- 2 onions,
- Garlic head,
- 2 bay leaves,
- several grains of allspice,
- 4 pieces of juniper fruit,
- 200 ml of red wine,
- 2 tablespoons of clarified butter,
- 250 g of forest mushrooms,
- 4 tablespoons of flour,
- parsley,
- pepper,
- Sun.
Method of performance:
Wash beef cheeks, clean and cut into smaller pieces. Coat the meat in salt, pepper and flour. Heat a small amount of butter in a frying pan, and when it warms up, Fry the cheeks on both sides until golden brown. Add a half -cut garlic head in a frying pan. Cut the onion into feathers and add to the meat. Fry for a while.
In the pan Pour in red wine, add spicesjuniper fruit and coat on low heat. At this time, start cleansing. Cut their stems into thicker slices, leave the hats in full. Add the handles to the suffocating meat.
Heat the butter in a separate pan. When it is well warmed up, fry mushroom hats on it. Pour water to the meat from time to time. In total, it should stew for about 2.5 hours. Finally, add chopped parsley and fried mushrooms.
Serve beef cheeks in mushroom sauce with your favorite porridge.
Source: Naz NowoKuje.pl, Sazemer.pl
