The secret of the cheeks is to buy quality and get them cooked so that they are tender, if you make them well they melt like butter. We give you several options to choose the method that best suits the utensils you have at home. Not everyone uses a pressure cooker or has a slow cooker.
INGREDIENTS:
- 1 large onion
- 1 carrot
-
1 stick of celery (OPTIONAL)
- concentrated tomato
- red wine
- 600g of Iberian cheeks (200g per person)
- Bone broth 300ml
- Laurel
- Spices to taste (thyme, rosemary)
- Oil, salt and pepper (to taste)
STEPS:
- Season the cheeks with salt and pepper and seal them in the pot where you are going to cook them and reserve for later.
- Peel, cut and sauté the onion, carrot and celery over low heat in oil with a tablespoon of EVOO until it begins to change color.
- Add the tomato concentrate and a splash of red wine.
- Reduce.
- Add half water, half Cooldo broth until covered.
- Add a bay leaf and adjust the salt.
-
For cooking you have different options depending on the time:
- In the pot, leave semi-covered and cook for 1 hour or until tender.
- If you make them in the oven it is 3-4 hours at 125º.
- You can also make them in a slow cooker for 6-7 hours. In that case, make the sauce first in another pot and then mix it into the liquids.
- When finished, set the meat aside to blend the sauce. If you want a thinner sauce, discard the vegetables and reduce in the pot for a while. If not, mash it with the vegetables.
TIP: Cooking time may vary, the cheeks should be very tender. You can have the sauce made the day before, beat it and add it to the cooking. It serves with rice or mashed potatoes.
