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Braised beef cheek
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
500 g beef cheek,
2 carrots,
2 ribs of celery,
2 onions,
100 g of type 00 flour,
50 g of butter,
some leaves of laurel,
rosemary,
sage,
100 g peeled tomatoes,
2 litres of red wine,
salt.
Introduction
The search for the quality of the raw material must always be held in first place. As for beef, the meat is roughly divided into three categories in descending order of value: from the nut, from the rump, from the loin, from the fillet to the round, to the muscle, and to the tip of the chest, up to the less valuable cuts of neck, tail, belly.
Preparing
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