Beef cheek Stewed in Red Wine

Recipe ID : 151  Release date : 2013-03-26

Beef cheek has lots of collagen.
Stew it for 3 hours till it melts like a jelly.
Ratio of wine and soup is the most important.


This is translation of a recipe posted by Japan.
Original


Ingredients(Serves 4)


Beef cheek
2 pieces
salt and pepper
some
Red wine
300cc
Water
300cc
consommé
2 blocks
rock salt
1 pinch
<For Burgundy sauce>
red wine
2 tbs
butter
1 tbs
blueberry(bottle)
20 pieces
<For decoration>
spaghetti
12 sticks
lotus root
4 slices
salad oil
some
zucchini
1
avocado
1
green onion
4

Preparation


1.
Cut beef cheek into bite size pieces with salt and pepper.
2.
Put beef cheeks in the pan and add red wine and water, filling pan up to cover meat.
Add pinch of salt and rock salt into the pan and stew for 3 hours.
3.
Make Burgundy Sauce.
-combine 2 tbs meat soup, 2 tbs red wine, 1 tsp butter and blue berry in another pan and boil.
4.
Deep-fry spaghetti, which cut in equal length with the pan, and thin sliced lotus roots with some salad oil.
5.
Side of #4, brown thick cut zucchini to make crisp with salt and pepper.
6.
Dish up the beef on the middle of the plate.
7.
Stick 3 spaghetti though a hole of lotus root in zucchini to make a triangular pyramid.
Then decorate green onions sterically.
8.
Put avocado next to the lotus root and pour Burgundy sauce finally.
I hope you to enjoy the food color and texture.

Tweet Note


For good flavor, use delicious butter to make sauce.
I recommend Calpis butter!
Cooking a meat dish with blueberries is very healthy because blueberries has a lot of Polyphenols which have antioxidatine activity.
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