Beef cheeks with ptitim
Composition / ingredients
8
Servings:
Cooking method
Fry the cheeks in hot olive oil until golden brown, then add randomly chopped onions, carrots and celery. Pour over the red wine and evaporate until the liquid is reduced by half. Pour the rich beef broth. Cook over medium heat for 3.5 – 4 hours. Strain, separate the meat from the vegetables.
Boil the ptitim. For garnish, cut into small cubes zucchini, bell pepper and tomato, bake in the oven until cooked. Mix the baked vegetables, ptitim, parmesan and butter.
Put the ptitim on the dish and the ready-made cheeks on top.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Couscous - 112 kcal/100g
- Meat broth - 34 kcal/100g
- Pork cheeks - 540 kcal/100g
- Beef cheeks - 200 kcal/100g
