Cheeks stewed in red wine

Veal cheeks are a classic of our gastronomy, but it must be recognized that they are cooked for a long time, although attenuated by the help of the pressure cooker, which allows the meat to reach its optimal point, leaving it very honeyed and tender along with the sauce, without lose liquids and aromas.

This dish has a simple preparation, if you follow the steps it is a recipe for success, a true gourmet snack.

Suggestion: Garnish of mashed potatoes with vanilla aroma.

For 4 people

Time: 70 minutes

Ingredients:

4 beef cheeks

2 carrots

1 large onion

5 shallots

150 g tomato sauce

1 leek

4 cloves of unpeeled garlic

1 sprig of rosemary and thyme

Olive oil

Salt and pepper

750 ml of good red wine

50 ml cognac

Butter

Preparation:

Thoroughly clean the cheeks of any skin or pieces of fat with a sharp knife.

Season the cheeks with salt and pepper on both sides.

Put a good splash of olive oil in the bottom of the Presto pot, when it is hot, brown all the cheeks well on both sides until they are golden and well sealed.

Remove and reserve on a separate plate.

In the same pot, brown the finely chopped onion and the shallots cut into pieces with a little salt. When they have a little color, add the finely cut leek.

Then add the sliced ​​carrots to the tomato sauce and let the sauce sauté for a few minutes, add the cognac and flambé or let it evaporate.

Add the red wine and place the cheeks back in the pot along with the garlic and aromatics.

Close the pot, cook for 55 minutes over medium-low heat, counting from the moment the valve rises.

After time, check that the cheeks are very melted and reserve in a separate dish. Remove the aromatics and discard.

Blend the sauce and pass through a Chinese strainer or food mill. Put it back into the already crushed pot and let it reduce until it thickens a little and add the butter so that it finishes binding well and acquires a shine.

Add the cheeks again, cover the pot and leave on low heat to keep warm while you prepare the garnish.

Accompanied by vanilla-scented mashed potatoes and the sauce itself, they are delicious.

Photographs and recipe by Sivia .