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4 meat dishes of Florentine cuisine

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.


For the cheek
Celery, carrots, onions, garlic, cheek, flour, red wine, extra virgin olive oil, sage, bay leaf, rosemary, juniper berries, peppercorns.

For the onions
Borettane onions, brown sugar, chestnut honey, balsamic vinegar, rosemary, oil.


Prepare the sauce with coarsely chopped celery, carrots, onions, garlic and fry them in a large saucepan.
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.
Cook for about 3 hours on low heat.
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.
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.

Serve the cheek cut into 4 pieces, with the hot sauce on top and accompanied by the onions.