Truffle-Braised Beef Cheek

Prep: 5 hours | Serve:

4 | Cooking: 30 Hours

Ingredients

• 400 g Truffle sauce

• 800 ml Hot Water:

• 1.6 kg Beef Cheek

• 20 g Diced Carrot

• 20 g Diced celery

• 20 g Diced White Onion

• 20 g Aged Pork Guanciale

• Bay Leaves

• 100 ml Chianti Red Wine

• 80 g Swiss brown mushrooms

• 60 ml Extra virgin olive oil

Method

First, marinate the beef cheeks in red wine, along with the bay leaves and let it rest for four to five hours in the refrigerator.

After marinating, set the wine aside and drain the meat, drying it well with a cloth. Salt it and brown it in a hot pan with a drizzle of oil; then pass it for a few minutes on a wire rack, then place it on a baking sheet.

In the meantime, fry the mirepoix of vegetables (celery, onion and carrots), previously cut into cubes, in a saucepan, together with the pork cheek cut into strips and the mushrooms, adding a little aromatic herb to taste. Clean recommends thyme or rosemary.

At this point, deglaze with the red wine that was previously used to marinate the meat, and let all the alcohol evaporate. Then add the truffle sauce and hot water and bring everything to a boil.

Once it reaches boiling temperature, remove from heat and, with a ladle, add the mixture to the roast pan with the beef cheeks.

Cover with parchment paper and seal the pan tightly with aluminum foil, before placing in the oven for about 30 hours at 65° with 65% humidity.

All that's left to do is plate up and enjoy.