Brioche de Carrillera Caramelizada
Serves 4
Directions
- 1Cut the bread into slices.
- 2Add the caramelized cheek meat.
- 3Add some alioli.
- 4Add some black garlic spheres.
- 5Season the carrilleras with salt and pepper.
- 6Massage the carrilleras.
- 7Sear the carrilleras in a pot with olive oil.
- 8Cut the onions, carrots, celery and tomatoes.
- 9Sear the vegetables in the same pot.
- 10Add Pedro Ximénez wine.
- 11Add some honey, thyme and laurel.
- 12Add the carrilleras and one liter of meat stock.
- 13Cover and cook on low heat for several hours.
- 14When you take them out, shred the meat.
- 15Take out the laurel and blend the sauce.
- 16Add the carrilleras and let the sauce reduce.
- 17Toast the brioche bread in a pan with butter.
- 18Put the cheeks, the alioli and black garlic spheres between two slices of bread
Ingredients
- 2 kg Carrilleras de ternera
- 30 g Sal
- 5 g Pimienta
- 50 ml AOVE (Aceite de Oliva Virgen Extra)
- 800 g Cebolla morada
- 4 dientes Ajo
- 200 g Zanahoria
- 100 g Apio
- 600 g Tomate pera
- 50 g Miel
- 300 ml Pedro Ximénez
- 2 hojas Laurel
- 5 g Tomillo
- 10 g Sal
- 40 ml AOVE (Aceite de Oliva Virgen Extra)
- 1 L Caldo de carne
- 2 dados Mantequilla
- 4 unidades grandes Pan brioche
- 100 g Alioli
- 30 uds Esferas de ajo negro
Equipment
Slate plateKnifePiping bagGlass baking panPotTongsImmersion blenderFrying pan
Tips
- The filling is versatile and can be used in many dishes like rice, pasta, eggs, fajitas or salads.
- Share it with someone who likes it.
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