Meat Recipes by Carlos Mirasierras
Next, add the carrots and leeks cut into pieces of about 4 cm, and the onion, cut into
quarters. Stir well and simmer for half a minute before adding the tomato, cut into
chunks; then, lower the heat to a minimum and let evaporate the juice to finally cover
the preparation with water.
Now, put a lid on and let simmer on a low boiling point for about 3 to 3,1/2 hours (but
controlling it occasionally). A good trick is to prick the cheek with a fork to know the
cooking point, and so control they don't break up but remain tender.
Next, remove the cheeks from the casserole, mix in a lump of butter, process in a
blender and sieve to get a thickened sauce in which to place the cheeks again, heat up
and serve accompanied by smashed or baked potatoes, French fries.
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Cheeks Stewed in Red Wine & Accompanied by Potato and Basil Cream
Code16

Ingredients:
4 pork cheeks
1 onion
2 cloves of garlic
1 red pepper
1 carrot
2 leeks
1/2 liter of red wine
salt and pepper
flour
olive oil
4 potatoes
basil leaves and ½ liter of milk
Preparation:
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