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Guancia di Manzo

BY PEPPE GUIDA - Slowly cooked in an infusion of Agliano herbs and Mediterranean spices, this dish is flavourful, warm and fulfilling. A true joy for your palate. Rich in flavour, with a surprisingly tender texture.

How to prepare

SERVE HOT

STEPS

  • Boil water in a pot. Once boiled, reduce the flame to a gentle simmer and place the potato and the beef cheek (both in the packaging) into the water.
  • Saut the Swiss chard in olive oil for 1 minute and season with a pinch of salt and pepper and set aside.
  • Take the potato out of the hot water after 15 minutes and remove the packaging. Place it on the side of a flat plate.
  • Place the Swiss chard next to the potato.
  • Remove the beef cheek from the hot water, open the bag and place the beef cheek with its sauce in a small pan on medium heat, until it’s lightly glazed. After the beef cheek is glazed and the sauce is slightly reduced, place the beef cheek on the plate. Gently pour the remaining sauce over the meat.
  • Garnish the edible flowers on top of the potato.
  • COMPONENTS:

    Beef cheek, potato, Swiss chard, edible flowers.

    NECESSARY EQUIPMENT:

    Kitchen tweezers, scissors, spoon, pot (for hot water), pan to saut  the Swiss chard, bowl.

    PLATE SUGGESTION:

    Flat plate.

    PREPARATION TIME:

    25 minutes.

    Allergens

    Celery, sulphite. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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