I can assure you that the goodness 'of this dish and' inversely proportional to quality 'photos: horrible!! Lately, I've come over 'ugly than normal, but so' I leave the right 'to judge for yourself the prepared meal!
was so long that I wanted to tackle this dish with this cut of meat, the beef cheeks. And a lust for anything heavy to digest ..
I bought a piece of bacon and put it to marinate with red wine stopper (chianti) 5 / 6 hours and I think you can 'do more'. I just made the marinade with the wine, a stick of celery, a carrot a white onion, a sprig of rosemary, a bay leaf and sage pin a carnation and two juniper berries. He spent the hours of marinade I put olive oil and butter in a saucepan and browned meat over high heat, then I added the vegetables and the wine marinade. Usually when I make the game I throw everything away and use new stuff, but in this case, it is not meat "wild" not to run the risk of "carry" the flavor through the marinade. I browned slowly then I added a tablespoon of tomato paste, broth boiling and a clove of garlic. Then I started cooking and 'was both eternal and' true that to get to have soft flesh I had to put it into the pan to pressure! After several checks and get to meet the cooking I Puree the vegetables, put on the fire, added a half teaspoon of cocoa powder and for good stempertato cut the meat into slices and served with polenta. That other meat that you find in the photo and 'a piece of chicken cacciatore recipe, which will release' soon ..
This type of plate and 'very good also cooked the day before then jolly good for dinners when the weather and' tyrant (obviously not the day of cooking!)
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