The cheeks are a very juicy and gelatinous piece with which you can prepare great dishes like this cheeks in red wine sauce. A perfect traditional recipe to complete your menu on the most special occasions and that you can accompany by roast potatos or mashed potatoes as we have done today.
The cheeks in red wine sauce is very easy to prepare but, like almost all stews, it takes time. And the ideal thing is to cook the cheeks, which can be pork or beef, over low heat, to ensure that the meat is tender and the sauce reduces until thick.
Depending on what type of cheeks you choose times will vary. Pork cheeks take less time to cook than beef cheeks, keep that in mind! Do you dare to prepare this dish? I am sure that once you try it, you will repeat!
Ingredients for people 3
- 2 veal cheeks
- 1 large onion, minced
- 2 carrots, thinly sliced
- 2 whole clove garlic
- 2 / 3 teaspoon black pepper
- 1 teaspoon of paprika
- 1 sprig of rosemary
- 1 dry bay leaf
- 1 teaspoon double concentrated tomato
- Olive oil
- 1 glass of red wine
- 1/2 glass of water or broth
- Sal Island
- 2 large potatoes
- 1 knob of butter
- 1 splash of milk
Step by step
- Clean and chop the cheeks.
- Heat a splash of oil in a saucepan and mark the meat, so that it takes on a nice golden color. Then take them out and reserve.
- put the vegetables in the pan: onion, carrot and garlic; and fry them for 10 minutes.
- He then returns the cheek pieces to this and also incorporates the spices and condiments: salt, pepper, paprika, rosemary, bay leaf and concentrated tomato. Stir while they cook over medium high heat until the meat begins to release water.
- when i start to do it pour the red wine and half a glass of water if it is necessary so that the meat is almost covered with liquid.
- Bring to a boil, let it cook for a few minutes and then cover the pan and cook 50 minutes over low heat.
- After time, check how the meat is. If the meat is almost done, uncover the pan and continue cooking to reduce sauce.
- Meanwhile, cook the potatoes peeled and diced until tender. When they are, crush them with a good amount of salt, a knob of butter and the necessary milk to achieve a smooth texture.
- Serve the cheeks in red wine sauce with hot mashed potatoes.