IAN & SPAIN

Embark on a culinary journey to the heart of Spain with this sumptuous Carrillada en Salsa - beef cheeks in sauce, a celebration of flavours guaranteed to impress at any gathering. This dish, steeped in tradition, is a sensory marvel renowned for its rich aroma and deep flavours. Although beef cheeks aren't a cut you might find every day at your local butcher, a little planning and a request can ensure you have this succulent meat ready for your culinary exploration.

Known for their transformation into a tender, melt-in-your-mouth delight upon slow cooking, beef cheeks are a fabulous option for a family meal that's out of the ordinary. Carrillada, or cheeks, is a cut that requires slow cooking, transforming it into a tender, decadent dish. This recipe employs beef cheek for its marbling, rendering the meat exceptionally succulent. However, pork cheeks can also be used with a slightly shorter cooking time, for those desiring an equally flavourful alternative.

Ingredients for 4 people:

• For the Carrillada:

  • 2-3 Beef cheeks - approximately 1,2kg, cleaned of any membranes

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 50g (approx. ½ cup) all-purpose flour, for dusting

  • 30ml (2 tablespoons) olive oil

• For the Sauce:

  • 2 onions, coarsely chopped

  • 3 cloves garlic, quartered

  • 1 carrot, peeled and sliced into thick rounds

  • 1 green bell pepper, cut into strips

  • 3-4 sprigs of thyme

  • 1 ripe tomato, grated

  • 300ml  red wine

  • 1 litre beef broth

• For the Fried Potatoes:

  • 500g  potatoes, peeled and cubed

  • Extra Virgin Olive oil, for frying

  • Salt, to taste

Instructions:

1. Prepare the Beef Cheeks:

   • Season the beef cheeks with salt and pepper on both sides.

   • Dust them lightly in flour.

   • In a large pot, heat the olive oil over medium heat and brown the beef cheeks on both sides. Remove and set aside.

2. Make the Vegetable Sofrito:

   • In the same pot, add the onions, garlic, carrot, green pepper, and thyme. Cook over low heat until they start to soften and take on some colour.

   • Stir in the grated tomato and cook for another 10 minutes to reduce the tomato's water content.

3. Cook the Beef Cheeks:

   • Return the browned beef cheeks to the pot.

   • Pour in the red wine, increasing the heat to reduce the alcohol for about 5 minutes.

   • Add the beef broth, cover, and simmer over medium-low heat for 1 hour and 30 minutes, or until very tender.

4. Prepare the Sauce:

   • Once the cheeks are tender, remove them from the pot.

   • Blend the sauce until smooth, then strain for a silkier texture. Return both the sauce and cheeks to the pot, simmering for an additional 5 minutes to allow the flavours to combine.

5. Fry the Potatoes:

   • While the cheeks are simmering, fry the potatoes. Heat a generous amount of olive oil in a deep pan.

   • First, cook the potatoes over medium heat until soft inside. Remove them and then increase the heat in order to get a golden and crispy coating. Return the chips to the oil and crisp them up.

   • Season with salt immediately after removing them from the oil.

6. Serve:

   • Serve the tender carrillada alongside the golden fried potatoes, ensuring plenty of that rich, savoury sauce to drench or dip the potatoes in.

This Carrillada en Salsa offers a taste of traditional Spanish cuisine, perfect for those special occasions or a heartwarming family dinner. It's a dish that celebrates the simplicity of ingredients and the love of slow cooking, promising a succulent feast that leaves a lasting impression.

Pair this dish with a glass of robust red wine for an authentic Spanish dining experience that transports you straight to the vibrant heart of Spain, one bite at a time.