A very Iberian dish and with the best of Extremadura!
We love this dish whose main ingredient is La Chinata Iberian Cheeks. With this delicious delicacy and our Wine Strains El Raposo We are going to make a plate of 10.
Ingredientes de las Carrilleras Ibéricas al Vino Tinto
Para elaborar esta receta de Carrilleras Ibéricas al Vino Tinto solo necesitas:
- Red Wine Strains El Raposo La Chinata
- Iberian Cheeks Cebo de Campo La Chinata
- Extra Virgin Olive Oil La Chinata
- Onion
- Dientes de ajo
- Carrot
- Leek
- Tomato
- Salt
- Azúcar blanco
- 250 ml de caldo de carne
- Laurel
- Hierbas provenzales Valle Coronado
For the mashed potatoes:
- 1 kilo of potatoes.
- 40 grams of butter.
- 70 ml of whole milk.
To do this, the first thing we have to do is season and lightly flour the Iberian Cheeks Cebo de Campo La Chinata. In a saucepan add a splash of Extra Virgin Olive Oil La Chinata and we seal the cheeks over medium-high heat.
Subsequently, we peel the onion, 2 garlic cloves and 2 carrots and wash the leek and tomato. Chop everything and add the onion, carrots and a pinch of salt in the same oil in which we have browned the cheeks. After a few minutes, add the leek and garlic cloves.
When the vegetables begin to be tender, add 2 tablespoons of sugar, mix and cook a little longer, so that the vegetables caramelize. Later, we add the chopped tomato and leave a couple of minutes to release the juice.
Add 300 ml of Vino Cepas El Raposo La Chinata, raise the heat and wait for the alcohol to evaporate. Add the cheeks to the pot and add 250 ml of meat broth, bay leaf and the aromatic herbs that we like best. Lower the heat and let cook for about 30 minutes. Finally, we remove the casserole from the heat, remove the cheeks and discard the aromatic herbs. We crush the sauce and, if necessary, rectify the salt.
As a side dish, mashed potatoes
As a companion to these delicious Iberian cheeks we are going to make a mashed potato. To do this, we wash and cook 1 kilo of potatoes with a pinch of salt for approximately 30 minutes. When they are cooked, we remove the skin and crush them in a masher, then add 40 grams of butter and 70 ml of whole milk, mix all the ingredients and rectify the salt. Once ready, pour the puree into a container suitable for ovens, add the yolk of a fresh egg and place in the oven for a few minutes. When the egg white is slightly cooked, remove from the oven and serve.
