GUANCIA BRASATA AL VINO ROSSO CON PURE" DI PATATE- Braised beef cheek in red wine - Suitable for 2 People
Portion 550/650g + 300g Mash Potato
*WITH MASH POTATO AS SIDE DISH*
The cheek is one of the tastiest cuts of the bovine: the conformation of the connective tissue requires low temperatures and long cooking, to ensure that it is soft and succulent. The attention and patience in the preparation, repays the most demanding palates.
This is not an ancient recipe in all aspects, but it is inspired by some procedures widely used in the cuisine of the eighteenth-nineteenth century. The “secret” is based on the concentration of aromas obtained by browning and subsequent boiling of meat, vegetables and aromas.
"Broths are the fundamental basis of good cooking"
Australian Grass Feed Angus Beef: 50%
Red Wine Sauce: 30%
No MSG and no addictive added
May contain trace of gluten, nuts and dairy product
HEATING INSTRUCTION OF THE BEEF:
1- Place 3 quarts of water in a large sauce pan or stock pot.
2- Bring the water to a boil.
3- Place the entire vacuum sealed package in the pot and turn off the heat.
Don't worry, the plastic package is specifically designed to withstand the heat.
4- Remove the pot from the hot burner. Let meat sit in hot water for 15 minutes.
5- With tongs, remove vacuum sealed package.
6- Open the vacuum bag and serve hot.
HEATING INSTRUCTION OF THE MASH POTATO:
1- Move the content of the sealed bag to a small casserole or a small pot.
2- Heat the mixture to low heat for 3 to 5 minute. Stir continuously to mix the ingredients.
3- Serve hot.
Calculated as percentage of maximum intake per day