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Tie the beef cheeks and brown them with a drizzle of oil in "meat mode", leaving the pot open; season and reduce with the red wine. Once this has evaporated, add in the sprig of rosemary, the cubed greens and the remaining ingredients; cover and cook in "soup mode" for 40 minutes. Once cooked, keep the meat warm and filter out the seasoning...

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Tie the beef cheeks and brown them with a drizzle of oil in "meat mode", leaving the pot open; season and reduce with the red wine. Once this has evaporated, add in the sprig of rosemary, the cubed greens and the remaining ingredients; cover and cook in "soup mode" for 40 minutes. Once cooked, keep the meat warm and filter out the seasoning from the pot, which needs to be thickened and whipped using the beater and a little butter - with the pot open and in "meat mode".  Lastly, cut the mini chillies in half and brown them in a pan with oil, salt and pepper. Unbind the beef and cut into 4; serve with the chilli alongside and cover with the sauce. 

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Ingredients 4 persons
  • 4 scottona beef cheeks
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 200 ml red wine
  • 2 bags black tea
  • Extra virgin olive oil
  • Salt
  • Pepper
  • 2 cloves garlic
  • 1 laurel leaf
  • 1 sprig rosemary
  • 2 cloves
  • 1 piece cinnamon stick
  • Peel from ¼ lemon
  • 1 pinch powdered nutmeg
  • 2 mini chillies.
Recipes. The Cook & Chef Institute