Guancia di manzo brasata con salsa alla birra

Guancia di manzo brasata con salsa alla birra – Courtesy of

Braised beef cheek with beer sauce

A recipe from Simply good by Philipp Fallmerayer

Basic information

people: 2


    250 g beef cheek with South Tyrolean Quality Seal
    100 g root vegetables (carrots and celeriac)
    1 tablespoon mustard
    10 g of tomato paste
    20 ml olive oil
    100 ml red wine
    500 ml vegetable broth
    50 ml beer with South Tyrolean Seal of Quality

How to make Guancia di manzo brasata con salsa alla birra

Finely chop the thyme and rosemary.
Remove excess fat from the meat and brush it with mustard, salt, pepper, and chopped herbs.
Brown it for a few minutes in a pan with a drizzle of oil, then remove from heat.
Clean the celeriac and carrots, cut them into cubes, and fry them in the same pan where the meat has been browned.
Add the tomato paste, a little vegetable stock, and red wine and let it simmer.
Finally, put the meat back into the pan and cover with the rest of the vegetable stock.
Add salt and pepper to taste.
Let the meat cook for at least 2 hours, on the fire or in the oven at 180°.
After that, remove it from the pan, filter the root vegetable, and cook it together with the beer.
To serve, cut the meat into slices and add the braised vegetables.

Regional recipe from Südtirol

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at