Cheeks are a perfect weekend meal. We can accompany it with salad, potatoes or just the sauce, because it is impressive anyway.
It is a very, very easy recipe… with which we will be great, although we need a quiet afternoon because it is slow to make.
A perfect weekend meal. We can accompany it with salad, potatoes or just the sauce, because it is impressive anyway.
Ingredients:
- 400gr of Iberian cheek
- 1 sheet of puff pastry
- 1 leek
- 2 carrots
- 1 onion
- Crushed tomato
- laurel
- Butter
The first: prepare the meat. They will give it to us in large pieces, so it is perfect. We are going to remove as much grease as possible (with a little bit of skill and a very sharp knife comes out very well, or with scissors). We save the fat we remove.
Once we have the meat clean of fat, we are going to mark it before cooking it with the vegetables. For this, we put very hot oil, we add the fat (so that it gives more flavor) and we go through the meat. What we want is for it to be golden brown on the outside, so that it does not cook, but it is not necessary to have it much, it is just round and round.
Once this is done, we put it in a pot with all the vegetables, a glass of wine and a couple or three glasses of water. We let everything cook for about an hour. We are going to puncture the meat from time to time, to feel how hard it is. When it's squishy, we're ready.
El hot (or the broth and the vegetables all beaten, it depends if you want a more or less thick sauce) we reserve it as a sauce to later pour over the puff pastry.
It crumbles (if it is not finished…) perfectly. We simply prick the piece of meat with a fork, and with a knife we are detaching the meat threads.
When we have it, we will cut very small the mushroomsSauté them until they release all the water and mix them with the shredded meat.
We put this mixture in molds and let it cool. With the fat that the meat has, the blocks will remain - once cold - perfect to wrap them in puff pastry.