Beef Cheek
Braised beef cheek served with polenta and pickled onions.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Braised beef cheek, known as *guancia di manzo brasata* in Italian, has roots in peasant cuisine, utilizing tougher cuts of meat that become incredibly tender through slow cooking. Polenta, a cornmeal porridge, has been a staple in Northern Italy for centuries, serving as a hearty and inexpensive base. Pickled onions, while common globally, add a bright, acidic counterpoint to the richness of the beef and polenta, a technique found in various culinary traditions to balance flavors.
This dish represents a celebration of slow cooking and resourcefulness, transforming inexpensive ingredients into a deeply satisfying meal. It embodies the Italian tradition of using seasonal ingredients and highlighting simple yet flavorful combinations.
Sunday Family Meals
Braised dishes, including beef cheek, are often prepared for large Sunday family meals, emphasizing togetherness and shared enjoyment of good food.
Regional Variations
While the core elements remain consistent, regional variations exist. Some regions might use different herbs, vegetables, or types of vinegar for the pickled onions, reflecting local produce and culinary traditions.
Comfort Food
The dish is considered comfort food, particularly during colder months, providing warmth and sustenance.
This dish offers a rich, savory, and slightly tangy flavor profile with contrasting textures. The beef is incredibly tender and succulent, while the polenta provides a creamy, comforting base. The pickled onions contribute a sharp, acidic bite that cuts through the richness.
The braised beef cheek delivers intense beefy flavors, enhanced by aromatics like red wine, garlic, herbs (such as rosemary and thyme), and vegetables like carrots and celery. The polenta offers a subtly sweet corn flavor and a creamy texture. The pickled onions contribute a vinegary tang and a crisp texture, often utilizing red onions for a slightly sweeter and more vibrant flavor.
Low and Slow Braising
Braising the beef cheek at a low temperature for an extended period is crucial for breaking down the connective tissue and achieving maximum tenderness. Aim for a cooking temperature between 275-325°F (135-163°C) for 3-4 hours, or until the meat is fork-tender.
Polenta Perfection
Use a high-quality coarse-ground polenta (cornmeal) and cook it slowly, stirring frequently, to prevent lumps and achieve a smooth, creamy texture. Adding butter and cheese at the end enhances the flavor and richness.
Pickling Pointers
Use a balanced pickling brine with a ratio of vinegar, water, sugar, and salt. Allow the onions to pickle for at least 30 minutes, but preferably several hours or overnight, to allow the flavors to fully develop.
Sear before Braising
Searing the beef cheeks before braising deepens the flavour.
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