Guanciale Beef with Cumin
Guanciale di Manzo con Cumino
Guanciale of beef browned with onions, cumin, red vinegar and chili pepper, cooked in a tasty sauce.
The guanciale beef with cumin is a meat preparation with a strong character, suitable for a lunch or dinner where you are looking for a rich and fragrant second course. The consistency of the guanciale It requires cooking with liquid, while the flour helps make the sauce thicker and more enveloping. The cumin adds a distinctive aromatic note, balanced by the acidity of the red vinegar and the liveliness of the chili pepperOnion and garlic form the base of the sauce, while the ont, or butter slowly cooked until golden and free of foam, supports the browning and enriches the flavor. The technique alternates an initial dry phase, necessary to brown the meat, with a more moist and even cooking process, until a well-bonded sauce is achieved. The recipe is labeled Trentino.
Instructions
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7 steps · natural Italian voice
Prepare meat and onions
Cut the guanciale of beef into small pieces and flour it lightly. Slice the onions thinly, so they can wilt and distribute themselves better in the pan juices. Also have the garlic, cumin, and chili pepper, the red vinegar and the broth or water needed to continue cooking.
Prepare the cooked butter
If you need to prepare the ont, let the butter cook slowly in an uncovered pan, directly on the heat, until it becomes golden and completely free of foam. Let it rest, then transfer it to a non-plastic container and store it in the refrigerator. The recipe uses a tablespoon.
Let the bottom wilt
Pour the ont into a shallow pan and melt it over moderate heat. Add the sliced ​​onion, the clove of garlic and cumin. Let it cook until the onion is soft and slightly translucent, without letting it brown: the bottom should be fragrant and ready to support the browning of the meat.
Brown the guanciale
Add the floured pieces of meat to the shallow pan and brown them, stirring carefully, until the surface browns evenly. The flour should stick to the meat and help thicken the sauce, while the aroma of the cumin and onion should become quite evident.
Deglaze with vinegar
Sprinkle the meat with red vinegar and let it evaporate over high heat. Wait until the pungent aroma fades and the liquid is almost completely reduced, so the acidity integrates into the base without overpowering the meat's flavor.
Add liquid and chili pepper
Join the chili pepper and pour in some of the broth or water. Bring the stock to a gentle boil, then continue cooking. The liquid should accompany the meat without completely submerging it, and should begin to bind with the flour and the aromatic stock.
Bring to the boil
Salt halfway through cooking and continue by leaving it to simmer guanciale in its base. Check the consistency and add more broth, if necessary, to prevent the base from drying out. Finish cooking when the meat is well cooked and the sauce appears thick and slightly thickened.
Chef's Tips
Brown the guanciale in a single layer, without crowding the shallow pan, so the meat browns evenly before adding the broth.
Ingredients
- Ingredients for 6 people
- (2.2 lb) 1 kg of guanciale (cured pork jowl) 2 large onions
- 1 pinch of cumin
- 1 splash of red vinegar
- 1 clove of garlic
- 1 chili pepper
- (1 tbsp) 1 tablespoon of flower flour ont (cooked butter)
- broth vinegar salt
Can't find it in the US?
- guanciale (cured pork jowl)Italian delis or online
Unsmoked pancetta, same weight
Or: Thick-cut bacon, blanched 1 minute in boiling water to remove the smoke
Leaner and less peppery than guanciale.
⚠️ Automatic ingredient-based detection. Always check product labels.
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