Cheek stew is a delicious Tuscan specialty made with beef. Prepared with patience and care, this dish offers an explosive mix of flavors and textures that make it perfect to be eaten on a plate or inside a sandwich.
How to make Cheek Stew
To cook the cheek stew, we at Bambi use the old family recipe as always: we start with a sauté of garlic, sage and rosemary, after which we add celery, carrots and onions. Immediately afterwards we cook the beef cheek and let it cook over high heat, causing it to caramelize and bringing out all the aromas of the sugars. Once golden we blend with red wine and add puree and tomato paste. What remains to be done is to arm yourself with a lot of patience and let it simmer in the pan for at least 4 hours. The end result will be tender, soft and succulent meat that will melt in your mouth.
Cheek stew is an excellent source of protein and iron but it is also a meat rich in fat and calories. From a nutritional point of view, we recommend consuming it in moderation, although when it comes to Bambi’s Tuscan and Florentine specialties we know that moderation is difficult to maintain!
In summary, Tuscan cheek stew is an incredibly tasty and nutritious dish to try at least once in your life. Thanks to its complexity of flavors and its soft consistency, it is a perfect alternative to lampredotto or tripe, all specialties that you can find in the Bambi Trippa and Lampredotto sales points.
If you are looking for traditional dishes of Florentine and Tuscan cuisine, come and visit us at the Bambi Trippa and Lampredotto stores. We are inside the Central Market of Florence, the Central Market of Milan and also the I Gigli Shopping Center in Campi Bisenzio.
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