Beef Cheeks Gremolata at Mary Nealy blog

Beef Cheeks Gremolata. Slice the beef cheeks and serve with the shallots, carrots and a little of the sauce. Finely grated zest 1 lemon. ¾ lb (350 g) tomatoes, peeled and chopped. 2 carrots, peeled and finely chopped. A true winter warmer and one which is made super easy with the beef cheeks in red wine sauce. 1 level tablespoon tomato puree. 1½ lbs (700 g) shin of beef. 2 pounds beef bones (optional) oil for cooking. 1 dessertspoon beef dripping or oil. Beef cheek ravioli with celery leaf gremolata. 25g pack flat leaf parsley. 2 sticks celery, finely chopped. 1 medium onion, sliced thickly. The potato mash and gremolata give it the pop and finishing touches that will make. Sprinkle a spoonful of gremolata over the cheeks before serving.

Nose to Tail Braised Beef Cheeks with Orange Gremolata A Wee Pinch
from aweepinchofsugar.co.uk

Beef cheek ravioli with celery leaf gremolata. 1 medium onion, sliced thickly. ½ pint (275ml) dry white wine. 2 carrots, peeled and finely chopped. 1½ lbs (700 g) shin of beef. Slice the beef cheeks and serve with the shallots, carrots and a little of the sauce. 25g pack flat leaf parsley. 1 dessertspoon beef dripping or oil. 2 pounds beef bones (optional) oil for cooking. Sprinkle a spoonful of gremolata over the cheeks before serving.

Nose to Tail Braised Beef Cheeks with Orange Gremolata A Wee Pinch

Beef Cheeks Gremolata ½ pint (275ml) dry white wine. Sprinkle a spoonful of gremolata over the cheeks before serving. 1 dessertspoon beef dripping or oil. 2 carrots, peeled and finely chopped. 2 pounds beef bones (optional) oil for cooking. 1 large clove garlic, crushed. 1 level tablespoon tomato puree. Beef cheek ravioli with celery leaf gremolata. 2 sticks celery, finely chopped. Slice the beef cheeks and serve with the shallots, carrots and a little of the sauce. ½ pint (275ml) dry white wine. 1 medium onion, sliced thickly. A true winter warmer and one which is made super easy with the beef cheeks in red wine sauce. The potato mash and gremolata give it the pop and finishing touches that will make. 25g pack flat leaf parsley. ¾ lb (350 g) tomatoes, peeled and chopped.

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