Home » Braised beef cheek with plums with mashed potatoes and saffron

Braised beef cheek with plums with mashed potatoes and saffron

by Ada Parisi
5 min read

Braised beef cheek with plums with mashed potatoes and saffron. I cannot say that this is a quick dish to prepare, he cooked for over 5 hours, but I guarantee that if you get the beef cheek and the patience to wait and wait and wait for your effort will be richly rewarded. Coming from a person that red meat just doesn't love her something surely must mean. The preparation is simple but time is of the essence: the meat should marinate for at least 24 hours (Yes, you got it, at least 24 hours) in a great red wine, I used the Valpolicella Ripasso superior Rocca Sveva, with a large number of aromas including cinnamon, Juniper, cardamom, Ginger, star anise, cloves, Laurel, papá. And even vegetables and fruit, because I put in marinating prunes and then cooked with the meat. As you know, But if you don't I tell you, the cheek is a fine cut, rich in connective tissue but, with long cooking jelly making the flesh of an extreme softness. Literally melts in your mouth. The plums give a special touch, fruity and sweet, and I accompanied the dish with mashed potatoes with saffron and cinnamon. I challenge you to try it! But hurry because it's not exactly a summer dish…

Ingredients for 4 people:
for the marinade

  • 2 beef or veal cheeks
  • 1 liter of red wine and excellent quality (I used a Ripasso della Valpolicella)
  • 1 carrot
  • half a stalk of celery
  • an onion
  • 2 cloves of garlic
  • 2 juniper berries
  • 2 cloves
  • 4 black peppercorns, crushed
  • 4 white peppercorns, crushed
  • 1 cm fresh ginger root, grated
  • 2 Bay leaves
  • 1 cinnamon stick
  • 2 cardamom seeds
  • 2 tablespoons of balsamic vinegar of Modena
  • 1 star anise Berry
  • a sprig of Rosemary
  • 15 dried plums without stones

and still

  • salt to taste
  • a teaspoon of sugar
  • 1,5 liters of veal gravy (or the same amount of water with the stock powder, but better the Fund!)
  • 30 grams of butter
  • 4 Tablespoons extra virgin olive oil
  • 12 dried prunes soaked in warm water

for the mashed potato

  • 4 large potatoes, preferably Avezzano
  • whole milk as required
  • 6-7 saffron pistils
  • cinnamon powder as required
  • salt and pepper
  • 40 grams butter

Cut the beef cheeks in 2 pieces if they are small, in 4 if they are large. Arrange on a baking sheet large and sprinkle with wine and vinegar. Add in the Pan all the aromas, the spices, carrot and celery sliced, the quartered onion and prunes. Cover the pan with plastic wrap and place in the refrigerator to marinate for at least 24 hours, Turning meat occasionally so that marini evenly.

After the time of the pickling, drain the meat from the marinade and Brown in a large pan with the oil and butter until it forms a golden crust on all sides. Combine the vegetables from the marinade and brown them slightly, then add the entire contents of the Pan, wine, spices, fruit and aromas. Add the veal gravy and bring to a boil. Season with salt, pepper, Add the sugar and cover: Cook for at least 4 hours over a very low heat, until meat begins to fall apart.

The sauce at this point will be dense and glossy. Filter it into a colander and put it back into the Pan: If there appears to be quite thick (unlikely) You can either do it narrow over heat or combine one tablespoon of cornstarch dissolved in a little water. In this way will thicken in a minute. Combine dried plums already soften remaining and the meat and keep warm.

For the mashed potato, wash the potatoes and peel them, then sliced them and put them in a pot. Cover flush with milk, Add salt and cook over low heat covered until it becomes hold. Pass the potatoes with a masher, mix in the butter, season with salt, pepper and add the Saffron dissolved in a little warm milk. Stir over heat, adding more milk if necessary and finally cinnamon. Keep warm. Serve the cheek sprayed with its sauce, prunes and mashed potatoes powdered cinnamon.

THE PAIRING: We suggest the Valpolicella Ripasso top “Rocca Sveva“, produced by Cantina Di Soave. A red that is characterized by its aromas of fruit, including cherry, Mora, with notes of vanilla. Persistent taste and soft thanks to a network of very delicate tannins.


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Silvia 23 October 2017 - 09:26

Hi Ada, I made this recipe a few times already but every time I forget the amount of meat to be considered: for 4 people in total 2 kg of cheek (It then drops during cooking), fair? Thank you Silvia

Ada Parisi 23 October 2017 - 11:50

Hello Silvia! It usually depends on the weight of the animal, cheek usually sell it whole, I consider a cheek to head because as you say weight cooking Cove. by three pounds to two okay. A hug, ADA

Silvia 25 October 2017 - 12:28

again I Ada, I found them cheeks and finish in 1,5 kg (We are 4 people, but with a risotto before so I can keep it together).. tonight I put them in marinade and I thought I'd take a good nero d'Avola. What do you say? suited for Braising? I would like to get a nice dark sauce and a full-bodied taste 🙂 thanks Ada.

Ada Parisi 25 October 2017 - 17:17

Nero d'Avola is perfect. Kisses

Victory January 31, 2016 - 16:28

Great really l ‘ I prepared today for my partner's birthday…yummy.!!!!

Ada Parisi January 31, 2016 - 17:31

Thank You Victory! It's a dish that many do not and so I thank you doubly for the trust!!! And happy birthday to your vompagno ❤ ️

Hedwig February 16, 2015 - 18:30

The cheek part little known but excellent. The beef which I cut from the butcher otherwise home I need the saw…I use it at times for the Hungarian goulash because the fibrous long cooked just the way I give…a limo.. that makes the sauce dense and special. Then use those pork to make roasted or baked that I'm so good then let her go for veal. Those to me are dear veal. I have taken note of this dish ciaooo.

Sicilians creative in the kitchen February 17, 2015 - 10:36

I love goulash… If I find I prepare! I embrace you, ADA

Rosy January 28, 2015 - 12:39

To prepare Saturday for Sunday dinner, excellent with mashed potatoes but also with a nice polenta and lots of vegetables to balance, even sweet potatoes.
Hello, Rosy
P.S. I use the gancia or real to stew and is very soft.

Sicilians creative in the kitchen January 28, 2015 - 13:14

You Rosy, also I like very much the real! When dissolves collagen becomes a delicacy. We have similar tastes: polenta, sweet potatoes… you are on a diet but now you're making me hungry! Thank you very much, ADA


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