Guancia di Manzo (Ox Cheek)
This is a traditional Milanese braise made with local Victorian beef, grown by Fitzroy's Largo butchers on their own family farm at Romsey, 50km north of Melbourne. We slow cook the ox cheeks for four hours with celery, carrot, herbs and wine, then reduce the sauce so it's rich and sticky. As winter is coming, we're going back to serving our Guancia di Manzo with polenta. Serves 2 people.
Ingredients
Ox Cheeks, Carrot, Celery, Onion, White wine, Red wine, Garlic, Cornflour, Olive oil, Salt, Thyme, Rosemary, Sage, Cinnamon, Anise star, Cumin, Pepper, Chocolate, plum.
Preparation and storage notes
Place water in pot with strainer/utensils at the bottom, to prevent bag touching the pot. Place bag into pot, & over low heat, slowly bring water to boil, then turn off heat. Wait 2 mins, carefully remove, and serve.