The Only Beef Recipe My Family Asks For Every Week! So Tender You Can Eat It With A Spoon.

By Vincenzo's Plate · 180 min

Ingredients

Instructions

1. Heat a Dutch oven or casserole over medium-high heat, add the butter with the thyme and oregano and let it melt.
2. Brown the beef cheeks about 5 minutes per side, spooning the butter over them. Remove the herbs and set the beef aside.
3. Lower the heat to medium-low. Add the red wine a little at a time, scraping up the browned bits from the bottom.
4. Crush the garlic and add it to the pan. Quarter the onion over the pan and add it. Cut the carrots and celery into large pieces (or break them by hand) and add them with the bay leaves. Stir together.
5. Return the beef cheeks to the pan, add the vegetable stock, cover and cook for 30 minutes.
6. Remove the beef cheeks. Stir the passata into the sauce, return the beef, cover and cook for at least 3½ hours, turning the meat every 30 minutes to 1 hour, until very tender.
7. Boil the peeled potatoes in cold water over high heat until a fork goes through easily. Drain well.
8. Pass the potatoes through a ricer or mash until smooth. Whisk in half the butter and a little salt, not too much.
9. Stir in the grated Pecorino Romano or Parmigiano, then a splash of hot milk until creamy.
10. Add the remaining butter and another splash of milk, adding more if needed, until the mash is velvety and soft.
11. Remove the beef cheeks and vegetables from the pan. Return the pan to low heat, add half a glass of red wine and scrape the bottom, letting the wine evaporate gently.
12. Strain the sauce through a sieve. Return it to the pan on medium-low heat and simmer gently until it thickens to your liking.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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