Many people are afraid of using beef jerky at home, but it can be used to make wonderful things. Because the animal uses this part of the animal actively for most of its life, it is very rich not only in fibre but also in collagen. However, it is only recommended for slow-cooked, long-cooked recipes, such as this succulent red wine version.
Ingredients for 4 people:
- 1 kg marhapofa
- 60 dkg onions
- 5 dl good quality dry red wine
- 1 dl olive oil
- 5 dkg vaj
- 4 branches fresh thyme
- Salt, pepper
preparation of beef cheek in red wine
- The beef cheek depending on size cut into about 4 pieces and season with salt and pepper.
- In a large pan oils and fry the meat until it is crusty. When done, set aside.
- Fry the diced red onion in the remaining sauce until translucent. Then put the meat back in, pour in the stock and add the with red wine and add the thyme.
- Simmer under a lid over a low heat for 4 hours until tender. When the meat is tender, add the butter, to make your gravy even more perfect, with an even creamier consistency.
- Meanwhile, cook the pasta in salted water as usual and serve with the meat!
