Beef cheek braised in red wine: a new addition to Braciere Malatesta’s autumn menu
Authentic Tuscan cuisine is characterized by bold flavors that make it a cornerstone of Italy’s gastronomic history and innovation. One of its defining features is the wide variety of meat cuts, which, when prepared with the right cooking methods, marinades, and accompaniments, solidify Tuscany’s reputation for quality and taste.
At Braciere Malatesta, located in the heart of Florence, we aim to highlight each of these cuts, venturing beyond traditional recipes to explore lesser-known flavors in contemporary cuisine. Among these, beef cheek is one of the most underrated cuts.
This cut comes from the muscular cheek area of the cow and is part of the “quinto quarto,” a term referring to all edible parts of the animal outside the prime cuts. Despite its humble origins, beef cheek is rich in collagen, making it ideal for slow cooking to achieve incredible tenderness. Over time, it has gained popularity for its melt-in-your-mouth texture and unmistakably rich flavor.
Beef Cheek at Braciere Malatesta
In Florence, one of the best places to enjoy beef cheek is undoubtedly our Braciere Malatesta. Since 1954, we have been dedicated to creating culinary emotions through the art of cooking. Our beef cheek is treated with care and patience, from selecting the finest ingredients to employing a dual cooking process that enhances every nuance of flavor.
We have proudly introduced this cut to our menu with a new, comforting dish, perfect for the autumn season.
The Recipe: Beef Cheek Braised in Red Wine
Let’s dive into the preparation of this dish.
Our beef cheek is cooked at a low temperature, starting with vacuum-sealing the meat along with a mix of fresh herbs such as bay leaf, rosemary, sage, and calamint (nepitella, used only when in season).
- Slow Cooking: The meat is cooked at 60°C (140°F) for eight hours. This slow process allows the collagen to break down, resulting in irresistibly tender meat.
- Wine Reduction: After cooking, a reduction of Chianti Classico red wine is prepared to add a touch of acidity. This Tuscan wine, known for its fruity aroma and balanced flavor, complements the meat’s richness without overpowering it.
- Beef Stock: A rich beef stock is added for depth, providing an intense note that balances the meat’s delicate texture.
- Final Touch: The beef cheek is reheated in a pan to achieve a crispy exterior while glazing the meat. This final step creates a dish with a soft, succulent interior and a caramelized crust, characterized by layers of flavor that evoke the essence of Tuscany.
The result is a harmonious balance of softness and crispness, offering a sensory experience that lingers bite after bite, with earthy undertones that celebrate Tuscan heritage.
How to Use Beef Cheek in Cooking
While we’ve crafted our signature interpretation of this unique ingredient, beef cheek is an incredibly versatile cut that can be used in various recipes, both Tuscan and beyond.
Perfect for autumn and winter dishes, when bold and comforting flavors are most appreciated, beef cheek can be stewed, braised in red wine, or slow-cooked. Here are some alternative recipes:
- Beef Cheek Stew: A classic choice for Sunday family lunches, this dish pairs beautifully with polenta, mashed potatoes, or crusty bread. The cheek is typically diced into stew-sized pieces, cooked with onions, tomato sauce, and red wine, and seasoned with bay leaf, cloves, and cinnamon. The result is tender, juicy meat in a rich, flavorful sauce.
- Braised Beef Cheek: This preparation involves marinating the meat for 8–10 hours in red wine with onion, celery, and carrot. After marination, the meat is seared, then slow-cooked with vegetable stock for a few hours. Serve it with puréed potatoes or polenta, topped with a blended reduction of the cooking liquid for a luxurious finish.
Where to Try Beef Cheek in Florence? Braciere Malatesta!
For those interested in cooking beef cheek at home, this cut is readily available in well-stocked butcher shops and specialty stores. However, if you want to savor beef cheek in a perfectly balanced recipe, Braciere Malatesta in Florence is a must-visit destination.
At Braciere Malatesta, we don’t just offer a dish—we provide an experience. Our preparation represents the perfect blend of tradition and modern culinary techniques, transforming every bite into a sensory journey. The quality of our ingredients, attention to detail, and the welcoming atmosphere of our restaurant combine to deliver an authentic taste of Tuscany, crafted with passion and skill.
A Culinary Journey at Braciere Malatesta
If you’re in Florence and want to immerse yourself in the flavors of Tuscan cuisine with a touch of innovation, Braciere Malatesta is the place to be. Here, ingredients take center stage, connecting with history and delivering intensity in every bite.
We look forward to welcoming you and sharing our love for Tuscan cuisine through dishes like our braised beef cheek, where tradition meets creativity, and every meal becomes a story worth savoring.
