We are excited to welcome Leticia, author of Revealing Flavors , to our blog. I discovered Leti in the last recipe contest we organized, and I am happy that her recipes are now also part of our blog. It opens with a recipe that I am convinced you will love: some delicious veal cheeks made in cocotte , without many complications but taking advantage of all the flavor!

How cruel is the passage of time! And I don't mean getting old... Whoa! I am referring to fashion: that one day you look so great with your carded perm, your phosphorescent sweater with shoulder pads and your leg warmers (the latest in fashion, come on) and a few years later the ones who scream and twist with laughter are your children when they see photos of you from that time in the family album...

Of course, if you want revenge, you have it easy. You just have to record your daughter telling you how ridiculous that fashion was, and remind her of her words some time later, when she is the one wearing those same looks.

And it is that in a matter of fashion, everything comes back! And the same thing happens with food. There are recipes that suddenly become fashionable, and we see them at all times and in any place. And other recipes that are "bottom of the closet", those of a lifetime, that always look good and are suitable for any situation, such as the recipe that I bring you today, some cheeks with boletus.

cheeks with boletus

Le Creuset cast iron cocotte , Serrano wild mushrooms and Pallarès carbon steel knife

If you have never tried cheeks, I can only tell you to do so as soon as possible. Surely you will not regret it, since it is a soft, tasty and very juicy meat that melts in your mouth. We can find both pork and veal and they are the pieces of meat that are obtained from the "cheeks" of these animals.

The truth is that I can't think of a better way to prepare them than in one of Le Creuset's wonderful cocottes , over low heat, to get the authentic flavor of traditional stews. If alone, the cheeks, already seem to me a spectacular snack, imagine accompanied by some delicious boletus, which will allow us to enjoy all the flavor of autumn in the middle of spring.

Let's go for the recipe!

Ingredients

1 Kg of veal cheeks
1 onion
2 bell peppers
1 leek
250ml of red wine
200ml of water
1 bottle of boletus in olive oil
Olive oil
Salt and pepper
15g of butter

Preparation

If the butcher has not done it, we begin by cleaning the cheeks, removing the webs that cover them well, with the help of a very sharp knife.

When we have clean the cheeks, we cover the bottom of the cocotte with olive oil, 3 or 4 tablespoons are enough, and we put it to heat over medium heat.

Meanwhile, season the cheeks with salt and pepper and flour them, shaking off the excess flour, and, once the oil is very hot, place the cheeks in the cocotte and brown them for a few minutes on both sides, until a crust forms that seal them and prevent them from losing juices during cooking.

Once they are golden brown, we remove them from the cocotte and in the same oil we add the onion, the leeks and the finely chopped peppers.

Saute for a few minutes and then add the wine, and with a spatula or wooden spoon, gently scrape the bottom of the cocotte to recover the juices and remains that have remained attached to it and thus take advantage of all its flavor (we deglaze).

We raise the fire so that the alcohol in the wine evaporates.

Return the cheeks to the cocotte, add the water and, once it bubbles, lower the heat to a minimum, put the lid on the cocotte, and cook for approximately 2 and a half or 3 hours, turning the cheeks from time to time from time to time, every 30 minutes or so, so they don't stick to the bottom of the pan.

cheeks with boletus for claudia&julia

Cooking time is approximate, as you may need a little more. We will check if the meat is tender, and if not, we will leave it a little longer.

Once the cheeks are ready, we remove them to a plate and pass the sauce through the Chinese strainer, helping us with the pin, so that we have a very fine sauce left and discarding the remains that remain in the strainer.

Return the sauce to the cocotte and let it cook for a few minutes over low heat so that the sauce reduces and is thicker.

We correct the point of salt and add 1 tablespoon of butter to make the sauce brighter.

We return the cheeks to the cocotte, add the boletus and, over low heat, let it all come to a boil so that the flavors are well impregnated.

And to enjoy!!

Comments

Claudia said:

Qué alegría Beatriz! Me alegro mucho! A seguir disfrutando de las recetas :) Saludos!

Claudia said:

Qué alegría Beatriz! Me alegro mucho! A seguir disfrutando de las recetas :) Saludos!

Beatriz said:

Lo hemos hecho hoy en casa y nos ha encantado!

Leti Revelando Sabores said:

Hola Patricia, con estas cantidades salen 4 raciones generosas.
Espero que te gusten ;)

Patricia M said:

Hola, puedes decirme para cuántas personas es la receta? Gracias

María José said:

Reconozco q acabo de volver a mi infancia en la cocina del pueblo con los utensilios q utilizaba mi abuela y esos olores de guisos a fuego lentito con buenos productos.

María José said:

Reconozco q acabo de volver a mi infancia en la cocina del pueblo con los utensilios q utilizaba mi abuela y esos olores de guisos a fuego lentito con buenos productos.

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