Printable PDF Recipe


  • 2 pounds Piedmont beef cheek
  • 1 onion diced
  • 4 garlic cloves crushed
  • 1 cup of San Marzano crushed tomato
  • 1 bottle of red wine
  • Salt and pepper to taste
  • Fresh thyme & rosemary
  • 4 T Olive oil
  • 1 t Chinese 5 spice
  • 12 fingerling potatoes



Remove silver skin from cheek, cut in 8oz portions. Heat pan over med-high heat, brown cheek, add diced onion, garlic, spices. Cook until tender. Deglaze with red wine add tomato and fresh herbs.  Cover cheeks with wine. Cover, place in oven 300 degrees till fork tender.Remove cheeks from pan, add potatoes cut in half cook till tender.Reduce sauce to thick consistency. Salt, pepper to taste.


Butternut purée

  • 1 butternut squash peeled, seeded, cut in large cook in water
  • Drain
  • 1 stick of salted butter
  • Whisk in butter
  • Salt white pepper to taste
  • Plate and enjoy, Serves 4