Recipe detail

Name: Beef cheeks in red wine
Yield: 10
Cuisine: Czech
Ingredients: 2.5000 kg; 5.0000 tPcs; 5.0000 tPcs; 1.5000 tPcs; 0.5000 l; 20.0000 g; 8.0000 tPcs; 15.0000 tPcs; 15.0000 tPcs; 0.3000 l; 0.8000 l

Beef Beef cheeks in red wine

14. 7. 2023

Author: Lukáš Halamicek

Company: Retigo

Food category: Beef

Cuisine: Czech

Download PDF Download BR2

Program steps

To view the entire table, move the table to the right.

Combination

80 %

Termination by time

00:15 hh:mm

120 °C

100 %

Combination

100 %

Termination by time

10:00 hh:mm

82 °C

70 %

Cook & Hold

75 °C

40 %

Ingredients - number of portions - 10

Name	Value	Unit
beef cheeks	2.5	kg
onion	5	pcs
Carrot	5	pcs
Celery	1.5	pcs
dry red wine	0.5	l
salt	20	g
bay leaf	8	pcs
whole black pepper	15	pcs
allspice	15	pcs
vegetable oil	0.3	l
beef stock	0.8	l

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	322.5 kJ
Carbohydrate	2.5 g
Fat	12.5 g
Protein	52.5 g
Water	0 g

Directions

Place the beef cheeks in a deep dish, add fat and cover with red wine. Then we add vegetables cut into larger pieces, new spices and a bay leaf.
Mix lightly, add salt and pepper and let it soak in the Low-temperature baking mode overnight.
To soften the meat, you need to follow the prescribed time. Once the cooking is complete, remove the meat, strain the sauce and reduce to the desired consistency. Served with mashed potatoes or mashed potatoes.

Recommended accessories

Vision Pan

Enameled GN container