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Braised beef without wine · GialloZafferano.com

• 0:00
  Speaker 1: Braised beef without wine is a rich, slow-cooked meat dish,
• 0:04
  Speaker 1: made with beef cheek, vegetables, broth, and warm spices. The long,
• 0:09
  Speaker 1: gentle cooking gives the meat deep tenderness and an intense flavor,
• 0:13
  Speaker 1: wrapped in a thick, glossy sauce. For four servings, you
• 0:17
  Speaker 1: need a preparation time of about 15 minutes, a cooking
• 0:21
  Speaker 1: time of about 4 hours and 30 minutes, for an
• 0:24
  Speaker 1: overall difficulty that is average and an average cost. You
• 0:28
  Speaker 1: need 2 beef cheeks. Extra virgin olive oil, as needed.
• 0:33
  Speaker 1: 1 teaspoon of tomato paste. 1 slice of orange. 1
• 0:40
  Speaker 1: cup or 100 grams of celery. 1.7 cups or 250
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  Speaker 1: grams of onion, about 1 and 2 thirds cups, chopped.
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  Speaker 1: 1 and a half cups or 200 grams of carrot.
• 0:53
  Speaker 1: 1 anchovy in oil. 4 salted capers. 2 dates, 2
• 1:01
  Speaker 1: bay leaves, 0.8 teaspoon or 2 grams of cinnamon powder, 1.7
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  Speaker 1: teaspoons or 10 grams of fine salt, 6 black peppercorns,
• 1:13
  Speaker 1: 1 clove, 1.7 cups or 400 grams of meat broth.
• 1:22
  Speaker 1: Start with the vegetable base. Trim and finely chop the celery,
• 1:26
  Speaker 1: the carrot and the onion. Dissolve the capers, then chop them.
• 1:32
  Speaker 1: Cut the dates into small pieces. Heat a drizzle of
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  Speaker 1: extra virgin olive oil in a wide pan. Add the
• 1:39
  Speaker 1: tomato paste, the slice of orange, and the chopped celery, carrot,
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  Speaker 1: and onion. Saute over medium heat for about seven minutes,
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  Speaker 1: stirring from time to time until the vegetables soften. Meanwhile,
• 1:52
  Speaker 1: coat the beef cheeks lightly with olive oil. Heat another
• 1:56
  Speaker 1: pan well. Place the beef cheeks in the hot pan
• 1:59
  Speaker 1: and brown them for about 5 minutes on each side,
• 2:02
  Speaker 1: until they are well colored on the surface. When the
• 2:06
  Speaker 1: vegetable base is soft, add the anchovy in oil to
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  Speaker 1: the pan with the vegetables. Stir until the anchovy dissolves
• 2:12
  Speaker 1: completely in the mixture. Add the chopped capers and the
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  Speaker 1: pieces of date. Sprinkle in the cinnamon powder and mix well.
• 2:22
  Speaker 1: Transfer the browned beef cheeks into the pan with the
• 2:24
  Speaker 1: vegetable and spice mixture. Add the bay leaves. Add the
• 2:29
  Speaker 1: black peppercorns. Crush the clove lightly and add it as well.
• 2:35
  Speaker 1: Season with the fine salt. Pour in the meat broth
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  Speaker 1: so that the cheeks are surrounded by liquid. Cover the
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  Speaker 1: pan with a lid. Cook over low heat for four hours,
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  Speaker 1: keeping a gentle simmer and checking from time to time
• 2:49
  Speaker 1: that the heat stays low and steady. After about four hours,
• 2:54
  Speaker 1: check the meat. The beef cheeks must be very tender.
• 2:59
  Speaker 1: Remove the cheeks from the pan and set them aside,
• 3:01
  Speaker 1: keeping them warm. Filter the cooking liquid through a fine
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  Speaker 1: sieve into a bowl, pressing the vegetables gently to extract
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  Speaker 1: as much flavor as possible. Transfer the filtered liquid into
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  Speaker 1: a small saucepan. Place the saucepan over medium heat and
• 3:17
  Speaker 1: let the sauce reduce for about 15 minutes or until
• 3:20
  Speaker 1: it thickens and reaches a coating consistency. Stir occasionally to
• 3:24
  Speaker 1: avoid sticking. When the sauce is ready, adjust the consistency
• 3:29
  Speaker 1: if needed. It must be dense enough to coat the meat.
• 3:33
  Speaker 1: Arrange the braised beef cheeks on serving plates. Pour the hot,
• 3:37
  Speaker 1: thickened braising liquid over the meat. Serve the braised beef
• 3:41
  Speaker 1: without wine immediately, well hot, with its rich, concentrated sauce.