Updated: Aug 2, 2019
Ingredients for 4 pax
_1 Kg of veal cheek
_ Extra virgin olive oil
_ 1 Carrot, 1 celery, 1 Onion
_ 250 ml Red Wine
_200g Tomato sauce
_ herbs and spices: juniper berries, cloves, bay leaves, salt, pepper.
As good Tuscany tradition, begin the preparation with a good fry: add in a casserole l’Extra Virgin Oil in good quantity (50ml) and once brought this last one at a good temperature, add chopped vegetables.
Add the meat cut into cubes in a coarse way. When the vegetables are browned add the meat and brown well for about 20 minutes.
Add wine, herbs and spices.
Cook for another 20 minutes to dry the wine, add the Tomato Sauce and continue cooking over a low heat for at least a couple of hours, adding small amounts of water or, even better, meat broth.
The cooking will be complete when the meat has a very tender texture, typical of the cheek.
Served with mashed potatoes, will be great!
The sommelier Francesco in this combination certainly has an easy life, as the stracotto is obviously pairing by a nice glass of Vino Nobile di Montepulciano Riserva, where the great structure of the wine balances the persistence of the spices of the dish. To counteract the succulence of the meat, Vino Nobile Riserva offers an elegant tannin and an important alcoholic structure, to seal an obvious but perfect combination.