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KEYS

Main ingredient:

Dish:

Style:

Atmosphere:

Time:

Difficulty:

People:

Sirloin
Second
Home cooking
Rafa Centeno
60 min,
Medium
4

Main ingredient:

Sirloin

Dish:

Second

Style:

Home cooking

Atmosphere:

Rafa Centeno

Time:

60 min,

Difficulty:

Medium

People:

4

INGREDIENTS

List of ingredients

For the veal cheeks:

500 g beef cheeks
150 g onions
100 g carrots
20 g garlic cloves
80 g celery stalks
150 ml of non-alcoholic red wine
20 g tomato concentrate
50 g extra virgin olive oil
20 g salt
5 g fresh black pepper
10 g parsley
5 g bay
20 g fresh thyme
20 g cornflour
1 l of beef broth

For the mushrooms, truffle and parmesan:

50 g chalotes
50 g leeks
250 g mushrooms
75 ml cream
20 g black truffle
60 g parmesan cheese
5 g fresh black pepper
30 g butter
20 g extra virgin olive oil
10 g salt
10 g rocket sprouts

Braised beef cheeks with mushroom, truffle and parmesan

Elaboration:

For the beef cheeks:

We roast the vegetables in a pot with extra virgin olive oil, wet with red wine and let get dry almost. Then, we incorporate the clean and roasted cheeks, spices and cover with meat broth. Let cook until the meat is tender, about 1:45 minutes. Strain the sauce, reduce and put in it again the cheeks already clean of vegetables.

For mushrooms, truffles and parmesan:

We poach the leek, shallot and mushroom well chopped in oil and butter, add the truffle and cream, and let reduce. We end up sprinkling it and adding the parmesan.

For the finishing, do a harmonic presentation.

TERMINATION

Finally, serve doing a harmonic presentation

INGREDIENTS

Main ingredient:

Sirloin

Dish:

Second

Style:

Home cooking

Atmosphere:

Rafa Centeno

Time:

60 min,

Difficulty:

Medium

People:

4
List of ingredients

For the veal cheeks:

500 g beef cheeks
150 g onions
100 g carrots
20 g garlic cloves
80 g celery stalks
150 ml of non-alcoholic red wine
20 g tomato concentrate
50 g extra virgin olive oil
20 g salt
5 g fresh black pepper
10 g parsley
5 g bay
20 g fresh thyme
20 g cornflour
1 l of beef broth

For the mushrooms, truffle and parmesan:

50 g chalotes
50 g leeks
250 g mushrooms
75 ml cream
20 g black truffle
60 g parmesan cheese
5 g fresh black pepper
30 g butter
20 g extra virgin olive oil
10 g salt
10 g rocket sprouts

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