Beef cheeks braised in Xinomavro red wine with wheat trahanas

30’

6

Σχετικά με τη συνταγή

Calories ~620kcal

Protein ~45g

Carbohydrates ~18g

Fat ~39g

Preparation 30’

Cooking 2 hours & 30’

Servings 6

Διατροφική αξία ανά μερίδα

Calories ~620kcal

Protein ~45g

Carbohydrates ~18g

Fat ~39g

The recipe

Beef cheeks braised in Xinomavro red wine with wheat trahanas

30’ Preparation

2 hours & 30’ Cooking

6 Servings

Nutrition per serving

~620 kcal Calories

~45 g Protein

~18 g Carbohydrates

~39 g Fat

Υλικά

For the Beef Cheeks

1.5 kg beef cheeks
100 ml olive oil
100 ml Xinomavro red wine
1 onion, finely chopped
2 garlic cloves, finely chopped
2 carrots, diced
2 celery stalks, diced
100 g button mushrooms, diced
1 leek (white part only), diced
2 ripe tomatoes, peeled and diced (concassé)
1 level tbsp tomato paste
1 bay leaf
A pinch of whole black peppercorns
3–4 allspice berries
2 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and freshly ground black pepper

For the Trahanas

250 g wheat trahanas
1 tbsp fresh butter
Salt and pepper
Cooking broth from the beef and additional water as needed
Feta cheese or kefalotyri cheese, grated, for serving

Beef cheeks braised in Xinomavro red wine with wheat trahanas

Preparation: 30’ Cooking: 2 hours & 30’ Servings: 6

Nutrition per serving: Calories ~620 kcal · Protein ~45 g · Carbohydrates ~18 g · Fat ~39 g

Ingredients

For the Beef Cheeks

1.5 kg beef cheeks
100 ml olive oil
100 ml Xinomavro red wine
1 onion, finely chopped
2 garlic cloves, finely chopped
2 carrots, diced
2 celery stalks, diced
100 g button mushrooms, diced
1 leek (white part only), diced
2 ripe tomatoes, peeled and diced (concassé)
1 level tbsp tomato paste
1 bay leaf
A pinch of whole black peppercorns
3–4 allspice berries
2 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and freshly ground black pepper

For the Trahanas

250 g wheat trahanas
1 tbsp fresh butter
Salt and pepper
Cooking broth from the beef and additional water as needed
Feta cheese or kefalotyri cheese, grated, for serving

Method

Heat the olive oil in a Dutch oven or an ovenproof pot and sear the beef cheeks on all sides until deeply golden brown. Season with salt and pepper and transfer them to a plate.
In the same pot, sauté the onion and garlic until softened and lightly caramelized. Add the bay leaf, allspice berries and peppercorns and stir. Then add the leek, celery, carrots and mushrooms and continue sautéing until the vegetables soften and their volume is reduced.
Add the thyme and rosemary, followed by the tomatoes (paste and concasse), and stir well. Return the beef cheeks to the pot along with any juices they have released and deglaze with the red wine. Once the alcohol has evaporated, add enough cold water to fully cover the meat.
Bring to a boil, carefully skim off any foam, then cover the pot with a sheet of damp parchment paper, aluminum foil and its lid. Transfer to a preheated oven at 180°C and cook for approximately 2 hours & 30’, or until the meat is fork-tender. Check after 2 hours and add a little hot water if necessary.
When the beef is ready, remove the cheeks and keep them warm. Strain the cooking liquid, pressing the vegetables well to extract all their flavor. Transfer the strained broth to a saucepan and simmer for 5’–7’ until it naturally thickens from the collagen released by the meat. Return the beef cheeks to the sauce and glaze over high heat for 2’–3’.
For the Trahanas
In a saucepan, use a ratio of 1 part trahanas to 3 parts liquid. Use one part of the beef broth and the remaining liquid as water to achieve a balanced flavor.
Bring the liquid to a boil, add the trahanas and cook for 8’–10’, stirring regularly.
Add the butter and remove from the heat while the trahanas is still slightly loose and creamy. Let it rest for 2’–3’ so it can absorb some of the remaining liquid.
Serving
Serve the trahanas in deep plates, top with the glazed beef cheeks and spoon over the rich, velvety sauce. If desired, finish with grated feta or kefalotyri cheese and serve immediately.

Εκτέλεση

Heat the olive oil in a Dutch oven or an ovenproof pot and sear the beef cheeks on all sides until deeply golden brown. Season with salt and pepper and transfer them to a plate.

In the same pot, sauté the onion and garlic until softened and lightly caramelized. Add the bay leaf, allspice berries and peppercorns and stir. Then add the leek, celery, carrots and mushrooms and continue sautéing until the vegetables soften and their volume is reduced.

Add the thyme and rosemary, followed by the tomatoes (paste and concasse), and stir well. Return the beef cheeks to the pot along with any juices they have released and deglaze with the red wine. Once the alcohol has evaporated, add enough cold water to fully cover the meat.

Bring to a boil, carefully skim off any foam, then cover the pot with a sheet of damp parchment paper, aluminum foil and its lid. Transfer to a preheated oven at 180°C and cook for approximately 2 hours & 30’, or until the meat is fork-tender. Check after 2 hours and add a little hot water if necessary.

When the beef is ready, remove the cheeks and keep them warm. Strain the cooking liquid, pressing the vegetables well to extract all their flavor. Transfer the strained broth to a saucepan and simmer for 5’–7’ until it naturally thickens from the collagen released by the meat. Return the beef cheeks to the sauce and glaze over high heat for 2’–3’.

For the Trahanas

In a saucepan, use a ratio of 1 part trahanas to 3 parts liquid. Use one part of the beef broth and the remaining liquid as water to achieve a balanced flavor.

Bring the liquid to a boil, add the trahanas and cook for 8’–10’, stirring regularly.

Add the butter and remove from the heat while the trahanas is still slightly loose and creamy. Let it rest for 2’–3’ so it can absorb some of the remaining liquid.

Serving

Serve the trahanas in deep plates, top with the glazed beef cheeks and spoon over the rich, velvety sauce. If desired, finish with grated feta or kefalotyri cheese and serve immediately.