Beef Cheeks in Sauce with Potato and Pancetta Gratin
This recipe is by chef Bruno Oteiza. It’s absolutely delicious!
Ingredients
2 beef cheeks
6-8 slices of Iberian pancetta
2 potatoes
1 onion
1 carrot
2 garlic cloves
100 grams of grated Parmesan cheese
75 grams of butter
1 glass of red wine
1 glass of Port wine
Water
Olive oil
Salt
Black pepper
A few whole black peppercorns
2 sprigs of thyme
1 bay leaf
Cornstarch diluted in water
Vinaigrette
Preparation
To make the gratin, peel and slice the potatoes very thinly; a mandolin is perfect for this. Cover the bottom of a baking dish with a layer of potato slices. Season, brush with melted butter, sprinkle with grated cheese, and add another layer of potato slices. Season again, brush with butter, and top with slices of pancetta. Continue layering potatoes, cheese, and pancetta until the dish is fully covered.
Finish with a final layer of potatoes and butter. Cover with parchment paper and bake at 180°C (350°F) for about 40-50 minutes.
Season and seal the beef cheeks in a pan with a splash of olive oil, browning them on all sides with a sprig of thyme. Peel and chop the carrot and onion, then sauté them in a pot with garlic and bay leaf. Add the peppercorns, pour in the Port wine, and add the beef cheeks.
Pour the red wine into the pan where you browned the beef cheeks, let it reduce, and then add it to the pot. Add a little more water, season with salt and pepper, close the pot, and cook for about 40-50 minutes.
Remove the beef cheeks, strain the sauce into a separate pan, and thicken it with a little cornstarch diluted in water. Slice the beef cheeks, return them to the pan, and cook together for a few more minutes.
Unmold the gratin and serve a portion alongside the beef cheeks in their sauce. Drizzle with a bit of vinaigrette and garnish with a sprig of thyme.
