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Sunday, September 23, 2012

Barolo Braised Wagyu Beef Cheeks with Whipped Potatoes and Grilled Vegetables

By Juvy S. Iliwiliw

It takes courage to be responsible for every little thing that goes on in life. Plus, it is also very empowering. By saying, "Yes, I am responsible", you are making yourself the captain of your destiny as you can take control of your circumstances. You also put yourself in a better position to help and take care of those depending on you by being completely aware that you are in charge. As captain, know that things will not always go perfectly or happen the way you imagined they would, but a great commander learns from her missteps and bounces back stronger and wiser than before.

If you are the captain in your kitchen, you should know that not all dishes can be perfectly done at once. It takes patience and hard work in order to achieve what you want to achieve in the kitchen. Do you want to be  called a pro? Try and try until you are named one.


You will need:

For beef cheeks:
½ kg Australian Wagyu beef cheeks
salt and pepper
50 grams chopped peeled onions
50 grams chopped peeled carrots
50 grams celery stalks
1 bottle Barolo wine
2 liters beef stock

½ kg peeled potatoes (large)
50 grams milk
30 grams butter
salt and pepper

For grilled vegetables:
salt and pepper
1 piece zucchini
1 piece sliced eggplant
1 piece sliced tomato

Here's how:

Trim the beef cheeks of surface fat and season with salt and pepper. Sear the outside then remove from the pan. Add the chopped onions, carrots, and celery to the pan and saute for two minutes. Add the beef cheeks, and deglaze it with the Barolo wine. Allow the wine to reduce by half, and add the beef stock.

Cover it and allow it to braise on medium heat until the beef is tender throughout (approximately 45 minutes). Remove it from the heat and keep it warm. Reduce the braising liquid until there is appropriate consistency for the sauce. Strain and hold warm until service time.

Boil the potatoes in water until thoroughly soft. Meanwhile, heat the milk and butter until warm. When the potatoes are soft, mash together with the milk mixture until it is smooth. Season with salt and pepper.

Marinate all the sliced vegetables in a dash of olive oil, balsamic vinegar and salt and pepper. Place them on a grill for approximately one minute each side then remove them when they are soft throughout.

Slice the beef cheeks and place on a plate. Cover with sauce then serve with mashed potatoes and grilled vegetables.

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