These red wine cheeks are present every Christmas in my house. They are a super easy recipe and one of the first I posted on the blog. You can see the original recipe here, but I have decided to update the photos and the recipe leaving how they are made in case you have a slow cooker.

This is one of those recipes that win with slow cook. Not that I use it much but for meats it seems the best. you leave everything cooking at night and you get up with the food ready and with a unique texture.

I have also taken the opportunity to leave you two different presentations: a more formal one if you are going to serve it as a first course, and another more informal so that you can prepare a different appetizer that can also serve you as a dinner or informal meal also for any day of the year

Anyway I do not roll up anymore and I leave you here the recipe.

Ingredients

  • 12 Iberian pork cheeks *
  • 1 onion
  • 1 leek
  • 5 carrots
  • 2 Bay leaves
  • a few black peppercorns
  • a little salt
  • 1/2 liter of red wine (the better the wine the richer they will be)
  • 1 dl extra virgin olive oil

Directions

In traditional saucepan:

With the help of a knife, we remove as much fat as we can. Season and enharinamos well the cheeks.

In a large saucepan we fry them in abundant extra virgin olive oil by baking them well on one side and then on the other.

Reserve in a dish and keep in the saucepan the excess oil that we are going to take advantage of to sauté the vegetables.

Finely chop the carrots, onions and leeks

Heat the oil left over from frying the cheeks and add the finely chopped vegetables: carrots, leeks and onions. Sauté over medium heat with care that they do not burn.

When they are soft, add the bay leaf and peppercorn. Let sauté for a couple of minutes and add the cheeks.

Mix the vegetables well with the cheeks. Raise the temperature and add the wine with care that it does not splash. Let it boil.

Then go down to medium heat, cover the saucepan leaving a small opening so that the broth can evaporate a little and let it boil over medium-soft heat until the cheeks are soft (30-40 minutes).

Crush the sauce with the vegetables and serve accompanied by rice, chips or mashed potatoes bathing with the crushed sauce

We can also serve as a small sandwich crumbling the meat and accompanying citrus mayonnaise, some curly lettuce leaves and a little grated carrot

In slow cooker or slow cook:

We program sautéed function and brown the rails on the other side and on the other. Remove and add the vegetables. Sauté the onions, garlic and leek that we will have finely chopped and leave 7 minutes.

When they are soft, add the bay leaf and peppercorn. Let sauté for a couple of minutes and add the cheeks.

Change to slow cook function and add the red wine. Cover and leave cooking 8 hours in low or soft function, or 3 hours in high function.

Crush the sauce with the vegetables and serve accompanied by rice, chips or mashed potatoes bathing with the crushed sauce

We can also serve as a small sandwich crumbling the meat and accompanying citrus mayonnaise, some curly lettuce leaves and a little grated carrot

Tips and Tricks

  • * Make sure that when buying the cheeks, the butcher removes the hard skin they have on one side. If you don't clean them, we'll have to do it ourselves.
  • If you have doubts about the cooking point of the cheeks, nothing better than making a cut in the central part and check it.
  • Diificultad: medium
  • Preparation time: 3 hours in slow pot and 2 hours in traditional saucepan
  • Servings: 6

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