The aristocratic courts of Europe served this dish with a red wine reduction in the days before potatoes while the peasantry remained faithful to their usual root vegetables, ironically a tradition that continues in France as a food of the fields dish.
It remains a dish of the haute cuisine but now it is served with puréed potatoes, particular in Italy and Spain.
The beef cheeks braised in Amarone wine and served with puréed potatoes is a signature dish of the Antica Bottega del Vino in Verona. Aromatic simplicity.
- 2 kg (4) beef cheeks
- 1.5 kg potatoes, peeled, cut in quarters, cooked, mashed, kept warm
- 1 kg carrots carrots, sliced
- 1 kg onions, sliced
- 375 ml Amarone wine / red wine
- 8 garlic cloves, sliced thin
- 50 ml Marsala
- 45 ml olive oil
- 15 g butter
- 1 piece of cinnamon
- 12 juniper berries
- 12 peppercorns
- 1 tsp salt
- 8 cloves
- 2 rosemary sprigs
- 2 bay leaves
Sauté carrots and onions in oil in a saucepan with bay leaves, cinnamon, cloves, garlic, juniper berries, peppercorns and rosemary, stirring occasionally. Set aside.
Brown the cheeks in a tablespoon of oil and some butter in a second saucepan over a high heat. Add the Marsala and let it evaporate.
Transfer the cheeks and vegetables mixture to a crock pot, add the red wine and seasonings. Cook covered for 4 hours at a low temperature.
Strain the cooking liquid from the crock pot into a new pot, reduce to obtain a smooth sauce. Serve the cheeks immersed in the sauce with mashed potatoes.