This dish can also be prepared the day before, leaving only the side dish to be prepared just before serving. The juiciness of the meat complements the body of the Banfi Toscana Rosso ExcelsuS 2020, which we recommend pairing with it.
Slow-cooked to tenderize the meat, with a base of vegetables and aromatic herbs, and a delicate mashed potato purée with a subtle vegetable note.
Ingredients for 4 people
For the braised meat
- 1 kg of beef cheek, cut into 4 portions
- 1 onion
- 1 carrot
- 1 stalk of celery
- 1 clove of garlic
- 350 ml of red wine (use a good dry red; save the ExcelsuS for serving with the meal)
- About 500 ml of hot beef broth
- 1 sprig of rosemary
- 2 sprigs of thyme
- 1 bay leaf
- 3 tablespoons of extra virgin olive oil
- Salt and black pepper
For the mashed potatoes
- 600 g of celeriac, net weight
- 250 g potatoes, net weight
- about 100 ml of warm milk
- 30 g butter
- Salt
Procedure
Remove from the cheek and pat the meat dry thoroughly. Chop the onion, carrot, and celery into small pieces.
Heat the oil in a heavy-bottomed saucepan and brown the meat on all sides. Transfer it to a plate, add the vegetables and garlic to the same saucepan, and let them cook until softened for about 8 minutes.
Return the meat to the saucepan, pour in the wine, and let it simmer for 5 minutes. Add the rosemary, thyme, and bay leaf, season lightly with salt, and add hot broth until it reaches about halfway up the meat.
Cover and cook over very low heat for about 3 hours, turning the cheeks occasionally and adding a little broth when necessary. Continue cooking until the meat is tender and easily pierced with a fork.
Remove the meat and keep it warm. Discard the garlic and herbs, strain the broth through a sieve, pressing down on the vegetables, and reduce it until you have a slightly thick sauce. Season with salt and pepper.
For the mashed potatoes
Cut celeriac and potatoes into cubes. Boil them in lightly salted water until tender, then drain them thoroughly. Puree the celeriac and mash the potatoes with a potato masher. Combine in a saucepan, stir in butter and enough hot milk to achieve a creamy purée. Season with salt.
Spoon the purée onto plates, place a portion of beef cheek on top, and finish with the reduced sauce.
In the glass, selected by Stefania Vinciguerra
Toscana Rosso ExcelsuS 2020 Banfi
Deep, dark red in color, with aromas of currants, raspberries, and cedar, along with spicy and herbaceous notes. On the palate, it is full-bodied and rich, with well-developed tannins of fine elegance and good acidity. Excellent length.
The wine’s structure complements the richness of the braised beef; the tenderness of the meat and the creaminess of the mashed potatoes balance the tannins.
Production area: the area southwest of Montalcino, in moderately sloping terrain characterized by clayey sediments intermixed with pebbles and stones of limestone and sandstone origin.
Grape Varieties: 60% Merlot, 40% Cabernet Sauvignon. Pruned using the spurred cordon method, planting density of 4,200 vines per hectare, yield of 60 quintals per hectare.
The 2020 Vintage: The growing season began about ten days early following a mild winter. Spring rains slowed the growth cycles of the vineyards. Starting in the second ten-day period of June, a gradual rise in temperatures affected the entire southern part of Tuscany through the end of July. In August, high temperatures significantly brought forward the harvest date for the earliest-ripening varieties, such as Merlot, but the significant daily temperature fluctuations and the absence of rain allowed the grapes to complete their phenolic ripening while preserving acidity and aromas.
Production Processes: temperature-controlled fermentation (25–30°) in Horizon combined steel and French oak vats. Aged in 350-liter French oak barriques for 18 months
Alcohol content:14%
Serving temperature16–18°C
Recommended pairings: A wine suitable for long-term aging, perfect with red meat dishes and aged cheeses.
