Ce zici de o reteta care miroase a weekend, a masa lunga cu prietenii si a „mai vreau o portie”? Gulas cu obrajori de vita e fix genul acela de mancare care iti aduce zambetul pe buze si te face sa uiti de griji dupa prima lingura. Obrajorii sunt atat de fragezi ca nici nu mai ai nevoie de cutit, iar sosul… mmm, e pacat sa lasi vreo picatura in farfurie! Noi l-am pregatit cu drag, l-am lasat sa fiarba incet, ca pe vremuri, si l-am servit cu o paine buna de casa si un pahar de vin rosu care le leaga pe toate intr-o poveste gustoasa. Hai sa-ti aratam cum se face – iti promitem ca o sa-ti placa!

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INGREDIENTE (pentru 4 portii)

• 600 grame obrajori de vita
• 20 grame mustar
• 350 grame ceapa
• 30 grame unt
• 20 grame pasta de rosii
• 2 catei de usturoi
• 3 lingurite boia dulce
• 1 lingurita sare
• 1/2 lingurita piper negru
• 1/4 lingurita piper cayenne sau boia iute
• 1 lingurita oregano uscat
• 1 lingurita de chimen
• 200 ml apa
• 1 cub concentrat bio de vita
• 50 ml vin rosu

Pentru aceasta reteta am ales obrajorii de vita de la prietenii nostri de la Butcher’s Cuisine si, ca de fiecare data, alegerea s-a dovedit a fi una inspirata.

Taiem carnea in cuburi mari, peste care adaugam mustarul. Amestecam bine si lasam la marinat timp de 30 de minute, pentru ca aromele sa patrunda in profunzime.

Intre timp, curatam ceapa si o punem in blender alaturi de 10 grame de unt, pasta de rosii, usturoi, boia dulce, sare, piper negru, piper cayenne. Mixam totul pana obtinem o pasta fina, pe care o calim usor, la foc mic, timp de 5 minute. Transferam compozitia intr-un bol si ne ocupam de carne.

In acelasi vas, adaugam 20 de grame de unt, punem obrajorii de vita si ii rumenim timp de aproximativ 5 minute, amestecand ocazional, astfel incat sa se rumeneasca uniform. Peste carne, adaugam amestecul de ceapa sotata, oregano, chimen, un cub concentrat de vita sfaramat, apa si vin rosu. Acoperim cu un capac si lasam sa fiarba la foc mic, timp de aproximativ 3 ore, pana cand carnea devine frageda si suculenta.

Servim acest gulas savuros de obrajori de vita alaturi de paine traditionala, pe care o inmuiem generos in sosul bogat si aromat. Iar pentru a desavarsi experienta culinara, recomandam un pahar de Protocol Merlot 2021 de la Crama Stramutata – un vin rosu versatil, cu note intense de mure coapte si prajitura cu fructe, completate subtil de accente de tutun si ciocolata. Textura sa catifelata si taninii eleganti adauga un plus de rafinament acestui preparat, transformand masa intr-un moment memorabil.

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English version

Beef Cheek Goulash

How about a recipe that smells like the weekend, long meals with friends, and that classic “just one more bite” feeling? This beef cheek goulash is exactly the kind of dish that puts a smile on your face and makes you forget your worries after the first spoonful. The beef cheeks are so tender you won’t even need a knife, and the sauce… mmm, it would be a shame to leave a single drop on the plate! We cooked it with love, let it simmer slowly like in the good old days, and served it with a hearty slice of rustic bread and a glass of red wine that ties everything together into one delicious story. Let us show you how it’s done – we promise you’re going to love it!

INGREDIENTS (for 4 servings)

• 600 grams beef cheeks
• 20 grams mustard
• 350 grams onion
• 30 grams butter
• 20 grams tomato paste
• 2 garlic cloves
• 3 teaspoons sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper or hot paprika
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 200 ml water
• 1 organic beef stock cube
• 50 ml red wine

For this recipe, we chose beef cheeks from our friends at Butcher’s Cuisine, and just like every time, it turned out to be an inspired choice.

Cut the meat into large cubes and coat it with mustard. Mix well and let it marinate for 30 minutes so the flavors can sink in deeply.

Meanwhile, peel the onions and blend them together with 10 grams of butter, tomato paste, garlic, sweet paprika, salt, black pepper, and cayenne pepper until you get a smooth paste. Sauté the mixture over low heat for about 5 minutes. Transfer it to a bowl and set it aside while we move on to the meat.

In the same pot, add 20 grams of butter and sear the beef cheeks for about 5 minutes, stirring occasionally to make sure they brown evenly on all sides. Then add the sautéed onion mixture, oregano, cumin, crumbled beef stock cube, water, and red wine. Cover with a lid and let it simmer gently for around 3 hours, until the meat becomes meltingly tender and flavorful.

Serve this rich beef cheek goulash with a slice of traditional bread, perfect for soaking up every last bit of that tasty sauce. And to complete the culinary experience, we recommend a glass of Protocol Merlot 2021 from Crama Stramutata – a versatile red wine with intense notes of ripe blackberries and fruit cake, subtly balanced with hints of tobacco and chocolate. Its silky texture and elegant tannins bring a refined touch to the dish, turning your meal into a truly memorable moment.

If you enjoyed this Beef Cheek Goulash recipe, we invite you to also try Goulash Soup, Veal stew with potatoes or a Veal Stew with Baguette Gratin.

ENJOY OUR RIDE!

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• Varza rosie calita
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