Carrilleras al vino tinto
After a period of silence due to travel, job, and much more, hoy hos presento unas Carrilleras al vino tinto, a delicious dish of Madrid. They can be of pork or veal, sometimes used lamb. This recipe is dedicated to my dear friend Paloma.
Ingredients
- 8 Carrilleras calf.
- 2 onions.
- 2 carrots.
- 1 leek.
- 3 garlic.
- 3 glasses of red wine.
- Olive oil.
- Salt and ground black pepper instantly.
- 1 a glass of water.
- 1 branch of fresh rosemary.
Preparation 4 people:
- With a sharp knife to remove excess fat in the cheek.
- Finely chop the onion, Carrot, leek and garlic.
- We heat two tablespoons of olive oil in a pan and sauté the vegetables.
- Salpimentamos the cheek, the floured and fry in a pan aside until browned.
- Once the cheeks are golden add them to the pan with the vegetables poached. Add to the pan red wine, water and rosemary branch, mix and let cook for an hour and a half.
- Last time we control the texture of the meat, if you do not have to continue cooking breaks, optionally adding red wine. This operation can also be done with a pressure cooker cooking time 45 minutes.
- When the meat is tender take it off casserole, and spent the background of cooking the vegetables by the food processor / blender so as to obtain a homogeneous sauce.
- We again put the sauce in the pan and reduce over 5 minutes controlling salt and pepper.
- Servimos las carrilleras cubiertas de la salsa y acompañanadas con patatas panaderas.
Now we can enjoy our cheeks in red wine, accompanied with good Rioja full-bodied.
People: 4
Time: 3 hours
Difficulty: media
Pues has vuelto abriéndonos el apetito con este gran plato.
Se ve exquisito este gran clásico!!!
Muchas gracias Pepi! 😀