Nedeljski dnevnik: beef cheeks, affordable and great!

If we prepare them according to today’s recipe, they will be so soft that we can eat them with a spoon. But that’s not all. First roasted, then slowly braised meat is coated in a thick wine sauce, so steeped in rich flavor that foodies laugh. Especially if we serve it with mashed potatoes. Affordable ingredients make a dish suitable for an elegant dinner in high society as well as a late lunch in the middle of the week. The recipe only seems complicated, but in reality it’s very simple and doesn’t require any special cooking skills, just a little more time, so it can be tackled by anyone who can at least make čevapčiči.

Beef (or horse) cheeks in sauce, despite the simple recipe and relatively cheap ingredients, are almost a luxury dish that can be found on the menus of the best restaurants, especially in Italy. Well, at home we can afford such a specialty much cheaper, if, of course, we manage to get baking at the butcher, a piece that is widely praised among connoisseurs and lovers of slow meat preparation. As a raw cut of meat, they are quite tough and cannot be prepared quickly, but long and slow processing makes them extremely soft and incredibly juicy, and at the same time, when prepared in a pot, they absorb many flavors of herbs and vegetables in it Recipe. The structure becomes such that the meat can be easily sliced ​​and dipped in the sauce. This is also why they are something special.

Interestingly, this piece of meat was once sold very cheaply or ground up with the side dishes. However, in recent years, thanks to various cooking shows, the renaissance of grilled meat and the popularization of smoking and interesting recipes from the Internet, it has become very popular, its price has increased accordingly, and it has become available to better butchers.

If you’re still not getting cheeks but you want to try this recipe, you can try other similar cuts of meat that a knowledgeable butcher may recommend, such as the recipe. The choice of wine is quite important. It should be a full, dense, black, coastal quality, such as Refošk and Teran, Cabernet and Merlot will also do well, and we prefer to save lighter reds and reds for another occasion. It is important that the wine is of such quality that it can be served in better glasses without embarrassment.

As a standard side dish, mashed potatoes prepared with just enough butter works great, but there’s no mistake in trying other side dishes, even bread dumplings.



1 kg beef cheeks (4 pieces)

2 dl pure beef broth

4 dl red wine (Refošk)

1 carrot

1 onion

3 cloves of garlic

1 stem green

2 tablespoons olive oil

sea ​​salt, freshly ground pepper

1 teaspoon crushed thyme

3 bay leaves

1 bunch of parsley


1. Roughly chop the onion, carrot and greens, chop the garlic. The meat is cleaned, the thicker parts of the membrane are removed. Season with 1 tsp salt and pepper. Heat a large skillet or heavy-bottomed saucepan, oil with 1 tablespoon oil and quickly sear the pieces of meat on all sides to brown the outside (this is crucial!). Place the roasted meat on a plate, reduce the heat and add another tablespoon of oil to the pan and place the onion on top. Add the garlic and when it smells, add the greens and carrots. Fry for a further 3 minutes, then add the wine and scrape off the caramelised remains from the bottom with a wooden spatula. When the wine boils, let it cook for another minute, then season with salt and pepper and add all the remaining ingredients, including the roasted meat. Cover and simmer over low heat for 3 hours, turning the pieces at least once, until the meat is completely tender. You can also use a covered casserole dish in the oven, in this case bake/simmer at 160 degrees Celsius for 3-4 hours.

2. Pieces of meat are taken out of the pan, bay leaves must be removed! Using a hand blender, grind the entire contents to form a smooth sauce. Put the pan back on and cook the sauce for another 3-5 minutes to cook, thicken and darken slightly by a quarter. Season further if needed, remove from the heat and return the meat to the pan. Cover and let rise in a warm place for a few minutes, then serve with mashed potatoes or cauliflower, drizzle with plenty of sauce and sprinkle with chopped parsley.

Preparation and cooking time: 3.5-4.5 hours


We need it

300 grams of cauliflower

1 carrot

100 grams of beans

100 grams of green beans

1 potato

1 onion

2 cloves of garlic

sea ​​salt freshly ground pepper

olive oil


Cut the cauliflower into blossoms, chop the carrot and potato, peel and cut the onion into leaves, chop the garlic. Sauté the onion, carrot, potato and cauliflower in oil in a saucepan for 5 minutes, adding the garlic at the end. When it smells good, add a good liter of water, add (frozen) peas and beans, salt and pepper and bring to a boil. If using pickled peas and green beans, add them along with the liquid just before the end of cooking. Cover and simmer the soup for 20 minutes or until the carrot is tender. Set aside and serve hot.


We need it

500 grams of apples

200 grams of sweet cream

200 grams of cottage cheese

200 grams of mascarpone

200g biscuits

50 grams of powdered sugar

1 vanilla sugar

1 pinch of cinnamon


Peel an apple, grate and cut into small pieces. Shake in a saucepan, sprinkle with vanilla sugar and cinnamon and add 1 dl of water. Cover the pot and simmer the apples for 15 minutes or until tender, stirring occasionally. Press the cooked meat well into the comb and leave to cool. Mix the whipped cream, quark, mascarpone and powdered sugar in a bowl. Fill the jars with layers of whipped cream and cream, then place the jars in the fridge. Sprinkle with crumbled biscuits and serve immediately.


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