Cheeks in Sauce with Mashed Potatoes

130 mins
Serves 1
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Directions

  1. 1Cut the vegetables (onion, carrot, celery, garlic, and tomato) into large pieces.
  2. 2Cut the vegetables (onion, carrot, celery, garlic, and tomato) into large pieces.
  3. 3Cut the vegetables (onion, carrot, celery, garlic, and tomato) into large pieces.
  4. 4Remove the seeds from the tomato.
  5. 5Remove the seeds from the tomato.
  6. 6Remove the seeds from the tomato.
  7. 7Season the cheeks on both sides.
  8. 8Season the cheeks on both sides.
  9. 9Season the cheeks on both sides.
  10. 10Sear the seasoned cheeks in a saucepan with abundant oil until well golden brown.
  11. 11Sear the seasoned cheeks in a saucepan with abundant oil until well golden brown.
  12. 12Sear the seasoned cheeks in a saucepan with abundant oil until well golden brown.
  13. 13Remove the cheeks and add the cut vegetables to the saucepan.
  14. 14Remove the cheeks and add the cut vegetables to the saucepan.
  15. 15Remove the cheeks and add the cut vegetables to the saucepan.
  16. 16Poach the vegetables for 10 minutes.
  17. 17Poach the vegetables for 10 minutes.
  18. 18Poach the vegetables for 10 minutes.
  19. 19Add garlic and tomato concentrate and cook for 30 seconds.
  20. 20Add garlic and tomato concentrate and cook for 30 seconds.
  21. 21Add garlic and tomato concentrate and cook for 30 seconds.
  22. 22Add tomato and cook for 2 minutes.
  23. 23Add tomato and cook for 2 minutes.
  24. 24Add tomato and cook for 2 minutes.
  25. 25Pour in Pedro Ximénez (or vermouth/brandy) and reduce.
  26. 26Pour in Pedro Ximénez (or vermouth/brandy) and reduce.
  27. 27Pour in Pedro Ximénez (or vermouth/brandy) and reduce.
  28. 28Add white wine and reduce again.
  29. 29Add white wine and reduce again.
  30. 30Add white wine and reduce again.
  31. 31Add broth or water.
  32. 32Add broth or water.
  33. 33Add broth or water.
  34. 34Return the cheeks to the saucepan.
  35. 35Return the cheeks to the saucepan.
  36. 36Return the cheeks to the saucepan.
  37. 37Stew the cheeks for 1 hour and 20 minutes.
  38. 38Stew the cheeks for 1 hour and 20 minutes.
  39. 39Stew the cheeks for 1 hour and 20 minutes.
  40. 40For the puree, mash cooked potatoes with butter and milk.
  41. 41For the puree, mash cooked potatoes with butter and milk.
  42. 42For the puree, mash cooked potatoes with butter and milk.
  43. 43Once the cheeks are ready, remove them from the saucepan.
  44. 44Once the cheeks are ready, remove them from the saucepan.
  45. 45Once the cheeks are ready, remove them from the saucepan.
  46. 46Discard the stewed vegetables from the sauce.
  47. 47Discard the stewed vegetables from the sauce.
  48. 48Discard the stewed vegetables from the sauce.
  49. 49Reduce the sauce until it is thickened.
  50. 50Reduce the sauce until it is thickened.
  51. 51Reduce the sauce until it is thickened.
  52. 52Finish the reduced sauce with butter.
  53. 53Finish the reduced sauce with butter.
  54. 54Finish the reduced sauce with butter.
  55. 55Return the cheeks to the saucepan with the finished sauce.
  56. 56Return the cheeks to the saucepan with the finished sauce.
  57. 57Return the cheeks to the saucepan with the finished sauce.
  58. 58Cover and cook for another 10 minutes.
  59. 59Cover and cook for another 10 minutes.
  60. 60Cover and cook for another 10 minutes.

Ingredients

  • 1.5 kg Pork cheeks
  • 1.5 kg Pork cheeks
  • 1.5 kg Pork cheeks
  • 2 Onion
  • 2 Onion
  • 2 Onion
  • 2 Carrots
  • 2 Carrots
  • 2 Carrots
  • 1 Celery stalk
  • 1 Celery stalk
  • 1 Celery stalk
  • 3 Garlic cloves
  • 3 Garlic cloves
  • 3 Garlic cloves
  • 2 Tomatoes
  • 2 Tomatoes
  • 2 Tomatoes
  • 1 tablespoon Tomato concentrate
  • 1 tablespoon Tomato concentrate
  • 1 tablespoon Tomato concentrate
  • 100 ml Pedro Ximénez
  • 100 ml Pedro Ximénez
  • 100 ml Pedro Ximénez
  • 500 ml Dry white wine
  • 500 ml Dry white wine
  • 500 ml Dry white wine
  • 1 liter Broth or water
  • 1 liter Broth or water
  • 1 liter Broth or water
  • 3 Bay leaves
  • 3 Bay leaves
  • 3 Bay leaves
  • 2 knobs Butter
  • 2 knobs Butter
  • 2 knobs Butter
  • Abundant oil
  • Abundant oil
  • Abundant oil
  • Potatoes
  • Potatoes
  • Potatoes
  • Milk
  • Milk
  • Milk

Equipment

Saucepan

Tips

  • The dish gets better with time in the fridge, making it perfect for meal prepping.
  • For the sauce, discard the vegetables after stewing and reduce the sauce until thickened for a better result, finishing with butter.
Cheeks in Sauce with Mashed Potatoes | Clip Recipe