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4 meat dishes of Florentine cuisine

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Wine pairing

Ricetta guancia di manzo brasata e cipolline borettane della Trattoria 4 Leoni a Firenze

Braised beef cheek and borettane onions recipe from Trattoria 4 Leoni in Florence

As the Florentine tradition of cattle, as of pork, uses everything! And the veal cheek, even if it is a “poor” cut, is a little fat, juicy and tasty muscle (if it is cooked properly).
This meat dish is a dish suitable for autumn and winter, it requires slow and sweet cooking and in this recipe with Borrettane onions it becomes even softer and more appetizing.

PREPARATION 30 min.

COOK TIME 3 ore

The addition of red wine in cooking as well as flavoring the meat allows you to obtain a delicious sauce that enriches the dish.

INGREDIENTS

For the cheek

  • 1 celory

  • 2 carots

  • 2 onoins

  • 1 clove of garlic

  • 1 kg of beef cheek

  • Flour

  • 2 glasses of red wine

  • Extra virgin olive oil

  • 2 sage leaves

  • 2 bay leaves

  • 1 sprig of rosemary
  • Juniper berries

  • Salt and peppercorns as required

For the Borrettane onions

  • 4 medium borettane onions

  • 1 tablespoon of brown sugar

  • 1 tablespoon of chestnut honey
  • 1 tablespoon of balsamic vinegar
  • 1 sprig of rosemary

  • Extra virgin olive oil

METHOD

  1. Prepare the sauce with coarsely chopped celery, carrots, onions, garlic and fry them in a large saucepan.
  2. Apart from flour the cheeks, salt them and brown them in a pan with plenty of oil. Add everything in the saucepan and cover with red wine.
  3. Cook for about 3 hours on low heat.
  4. Then remove the cheeks and cook the sauce again until it has become thick. At this point, whisk and pass and keep the sauce hot.
  5. Brown the onions separately in a pan with oil and rosemary. Add brown sugar and honey, after a few minutes blend with plenty of balsamic vinegar and cook until the onions are cooked and the sauce has glazed well.
  6. Serve the cheek cut into 4 pieces, with the hot sauce on top and accompanied by the onions.

WINE PAIRING

Best wine paring with braised beef cheek and borettane onions

Braised beef cheek with borrettane onions is a very tasty meat dish that can be paired with red wine from the Tuscan Maremma such as the Tenuta Belguardo cru with Cabernet Sauvignon grapes and a small addition of Cabernet Franc, about 10% of the Mazzei family. It has a full and consistent ruby ​​red color. The nose is intense and with floral and fruity notes.

Rosso maremma toscana - Tenuta Belguardo - Famiglia Mazzei