Beef Cheek: a dish full of history, tradition, and MamaGina’s kitchen secrets

There are dishes that taste like home — like Sunday lunches with family and recipes passed down through generations.

One of them is beef cheek, a humble cut that turns into a flavorful main course rich in history and meaning.

What is beef cheek?

The beef cheek is a muscle from the cow’s face, beloved by chefs for its incredible tenderness after long, slow cooking.

It’s not considered a “noble” cut, but that’s exactly what makes it special — it tells a story of love, respect for ingredients, and zero waste: it’s the soul of rustic cooking.

Its secret? Patience.

Beef cheek needs time, care and attention to reach its full potential.

It’s often braised in red wine — Chianti, Barolo, or Sforzato from Valtellina — which enhances its texture and infuses every bite with rich, bold aromas.

Beef cheek and polenta taragna: a match made in heaven

We serve it at MamaGina in Brunate with one of our region’s specialties: polenta taragna — creamy, savory, and the perfect companion for slow-cooked meats.

It’s a dish that speaks of place, tradition, and true comfort food — ideal for anyone seeking a heartwarming culinary experience.

A Chat with Gina Moschella: the heart and soul of MamaGina

We asked Gina Moschella, chef and spirit of the restaurant, to tell us more about this extraordinary dish.

1. Beef cheek isn’t a “noble” cut, yet it can become a dish fit for a king. What fascinates you most about it?

Braised beef cheek with polenta taragna captures the essence of our food philosophy.

Peasant cuisine teaches us that there are no “noble” or “lesser” cuts — just a deep respect for the whole animal.

The key to beef cheek lies in its long cooking time — a clear contrast to today’s fast-paced world.

It’s a process you can’t rush, one that demands patience and respect for nature’s rhythm.

That slowness brings out every nuance of flavour, transforming a tough cut into melt-in-your-mouth tenderness.

2. What’s the secret to cooking the perfect beef cheek?

We start with the cow’s cheek, sear it generously to lock in the juices and create that first golden crust that’s the base of all flavour.

The real secret is the marriage between red wine (which we personally choose from bottles we know our guests love) and time.

Beef cheek must be wooed slowly — about four to five hours total.

The finishing touch is in the spices, like a gentle caress: bay leaf, a few black peppercorns, and a sprig of rosemary.

What makes this dish a small masterpiece is patience: only when the meat begins to “whisper” that it’s ready — melting at the touch of a fork — do we know our Beef Cheek has reached perfection.

3. Do you remember the first time you cooked or tasted it?

Oh, I remember it like it was yesterday — my brother made me try it for the first time. It was a revelation!

What struck me right away was the almost magical texture — it literally melted in my mouth, releasing a deep and enveloping flavour that spoke of hours of patient cooking.

It was one of those bites that makes you close your eyes just to savour every note.

I was so taken by it that I decided on the spot: this dish had to become part of my restaurant’s menu.

I wanted my guests to feel the same emotion and wonder I had.

And today, every time I see someone take their first bite of our Beef Cheek with that same look of amazement, I relive that special moment.

The Flavour of Memory

Every dish on our menu tells a story, and beef cheek carries many: it’s Lombard tradition, it’s respect for our roots, it’s family-style cooking.

To eat it today is to rediscover the values of the past — the ones that made Sundays special and taught us to cherish every ingredient.

As we love to say: “The memory of a flavor can awaken a forgotten emotion.”

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