Beef cheeks with celery risotto
Description
The dish is prepared without unnecessary complications. It takes a long time to cook, which is why it is considered a delicacy. Be sure to remove the tendons from the beef, otherwise you won't be able to chew it after cooking. The meat should be simmered for at least 1 hour to ensure it doesn't turn out tough. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy beef cheeks at the market; they are sold with bones.
- 2
Step 2
Cut the pieces of beef from the bones, rinse them, and remove the blue veins from the meat.
- 3
Step 3
Pour 1 tablespoon of vegetable oil into a cauldron and fry the beef pieces in it. At first, they will release their juice; then simmer them for about 10–15 minutes until the liquid evaporates. After that, the beef will begin to fry.
- 4
Step 4
Pour hot water into the cauldron, about 400 ml, and simmer the meat for about an hour over medium heat. The beef should become tender.
- 5
Step 5
Peel half a celery root, rinse it, and cut into small cubes. Similarly, chop the peeled and rinsed onion. Heat vegetable oil in a frying pan and add both vegetable mixtures to it.
- 6
Step 6
Sauté for about 3-5 minutes, then gradually add vegetable broth in small portions and simmer for 2-3 minutes. The vegetables should become tender but still hold their shape. At this point, press in a peeled garlic clove.
- 7
Step 7
Place the sour cream of any fat content and mix. Optionally, you can add grated Parmesan. Cook the risotto for just a minute.
- 8
Step 8
Place it on a plate, then top the risotto with braised beef cheeks. Serve warm.