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Meat recipes: Amarone beef cheek with celeriac puree

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Nutritional information

431
calories

Meat recipes: Amarone beef cheek with celeriac puree

  • 2 hours and 30 minutes
  • Serves 4
  • Medium

Directions

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Still braised, still Amarone, for a succulent meat recipe: braised beef cheek.

Find out how to make a perfect braised meat with the recipe from Osteria 800 in Negrar, in the heart of Valpolicella and you can prepare a great dish, full of flavor, perfect for an important dinner or Sunday lunch.

Ingredients to prepare braised veal cheek in Amarone with celeriac puree

  • 4 veal cheeks
  • 2 carrots
  • 1 celery
  • 2 medium onions
  • 55 grams of butter
  • 10 grams of rosemary
  • 20 grams of thyme
  • 50 grams of flour
  • 40 grams of extra virgin olive oil
  • 10 grams of salt and 10 grams of pepper
  • 350 grams of peas
  • 1 bottle of Amarone della Valpolicella
  • 300 grams of porcini mushrooms, optional

For the purée

  • 1 celeriac
  • 3 potatoes
  • 90 grams of milk
  • 40 grams of butter
  • 8 grams of salt and 5 of pepper

How to prepare braised veal cheek with Amarone

In a saucepan, fry the chopped vegetables with a knob of butter and oil, add the cheeks making them brown on both sides, sprinkle with sifted flour, add two sprigs of rosemary and thyme, salt, and pepper and cover entirely with the Amarone.

Braise over low heat, stirring occasionally for a couple of hours. Meanwhile, cook the celery with the peeled and diced potatoes in a pot full of boiling water.

Drain and pass through the potato masher, forming a normal puree.

When the cheeks are soft to the touch, remove them from the heat, pass the cooking sauce, adjusting to taste.

Serve the bacon with the mashed potatoes and the hot sauce to which you will add the peas previously blanched and passed in butter.

Chef’s recommendation for a perfect stew

No compromises with braised meat: use excellent quality beef cheeks and Amarone, but above all do not rush. For an even more elegant and refined presentation, add some porcini mushrooms sautéed with oil, parsley, and garlic for 15 minutes and you will have a gourmet cheek of rare finesse!

Which wine to pair with beef cheek with Amarone and celeriac puree?

The wine chosen, which must also be used for the recipe, is Stefano Accordini’s Amarone. A wine with a fine, velvety matrix, which finds great typicality, structure, and depth of expression in the round fruit and lively tannins. A must. If you want to save a few euros you can also use the always faithful Ripasso della Valpolicella.

Recipe courtesy of Locanda 800
Via Moron 19 37024 Negrar
Telephone: 045 600 0133

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