Those who never fail have classic recipes And it’s strange that they don’t like it. Among them we can talk about: wine cheeks Red is a delicious dish, a very juicy delight, and also so easy to make, that even the most amateur in the kitchen could do it by following the steps of our experts from Directo. al Paladar offers us the exact recipe.
After thoroughly cleaning the cheeks without bones and oil, we pepper both sides and flour them by shaking them between our hands to remove the excess. Heat some oil in a pressure cooker and fry the cheeks over high heat. We remove and reserve.
Let’s wash the peppers well, empty them and chop them into small pieces, but there is no need for them to be very fried. Peel the garlic, onions and carrots and chop these last two vegetables. Put a little more oil in the pan and boil all the vegetables for 10 minutes.
Add the red wine (of the best quality possible) and let it cool over high heat to evaporate the alcohol. Add the cheeks and broth, adjust the salt and pepper levels and cook for 20 minutes at valve 2 position. Cover the pot before opening it and let all the steam escape.
If we do not have a pressure cooker or do not want to use it, we can use a traditional casserole and let it cook on low heat for at least 1 and a half hours. We will check the spot from time to time and cut them when we notice they are tender.
In any case, when the cheeks are ready, remove them from the pan and mash the vegetables well to make the sauce. Pass it through a chinois or strainer, put it back in the pot, let it boil for the last time, and let it thicken and thicken if necessary. We serve it by drizzling the sauce on the cheeks.
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In any case, here are five keys for us to come out to lick our fingers and have our comrades give us too:
- Clean them well: We can ask our butcher to prepare it for us or to make it at home. They are usually sold boneless, so if not cleaned at the butcher, we have to remove the net and outer oil residues with a sharp knife.
- Prepare a good background: In fact, they say it’s impossible to have beautiful cheeks without a sauce that deserves its name. So you know, we have a lot of work to do.
- Mark the cheek well (and veggies): This is the flushing of the cheeks until they turn a dark color.
- A good red wine: yes, it is not to use the first catch, but to use the one that has a certain quality that will add many points to our stew.
- Reduce well and grind the sauce: that is, after this evaporation, wine, water or broth is added and the pans are left on low heat, if not completely, and covered. The reduction time starts to intensify the flavors as much as possible.
Finally, there’s nothing like accompanying them with some baked potatoes or mashed potatoes to make a complete and delicious meal to lick our fingers.
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Photos | Directly to the Palate
Source: Trendencias
Lloyd Grunewald is an author at “The Fashion Vibes”. He is a talented writer who focuses on bringing the latest entertainment-related news to his readers. With a deep understanding of the entertainment industry and a passion for writing, Lloyd delivers engaging articles that keep his readers informed and entertained.
