Autumn is coming and a little more elaborate dishes are in the mood, not as light as in summer. Today we propose a recipe with one of our red wines: Hoya de Cadenas Reserva Tempranillo. A typical dish in which wine is the key to creating a different and special flavor.
The cheeks in red wine is a tasty, juicy recipe that is not complicated to prepare. A piece of offal that in recent years has become a delicacy. This recipe is made with two products: beef or pork cheek and red wine, two popular products in Spanish culture.
What will we need?
Ingredients for 4 people:
8 pork or cow cheeks (clean and boneless)
1 garlic
½ leek
½ onion
½ green pepper
2 carrots
½ Tablespoon of sweet Spanish paprika
2 laurel leaves
3 tablespoons crushed tomato
1 glass of red wine
1 glass of beef broth
Salt
Ground black pepper
Extra Virgin olive oil
Which are the steps to follow?
- Clean and chop, separately, the onion, green pepper, carrots, leek and garlic.
- Season the cheeks on both sides.
- Heat a little extra virgin olive oil in a pressure cooker and mark the cheeks over high heat, remove and reserve.
- Add the crushed tomato to the pot and stir.
- Add a little more oil in the pot and fry: the garlic, the onion, the leek, the green pepper, the chopped carrots along with the laurel leaves and a pinch of salt. About 10-12 minutes.
- Add the glass of red wine: Hoya de Cadenas Reserva Tempranillo and let it reduce over high heat to evaporate the alcohol.
- Add the cheeks, a glass of meat broth and close the pot. It should be between 20-25 minutes over low heat.
- We turn off the fire and let it rest until it is warm. If when you open the pot you consider that they are not tender enough, you can cover it again and cook for a few more minutes.
- Uncover, remove the cheeks, crush the sauce and rectify the salt. It is advisable to use a food processor.
- We return the cheeks to the pot, heat a couple of minutes and they are ready to serve.
