The Tipp
Beef cheek braised in Amarone with potato purée
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Main course celebrated online for the extraordinary tenderness of its tissue fibers. The very long cooking time in fine wine makes the meat buttery, succulent, and yielding at the slightest pressure from the fork. The cooking juices are dense, glossy, flavorful, and concentrated, enriched by warm toasted nuances. The accompanying soft potato purée brings a velvety milky sweetness that balances the braised dish’s overall opulence.
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