How to get tender and delicious pork cheeks (or beef), recipe with video included
Obtaining a tender and juicy meat is sucked if we have a good cut. The sirloin, for example, treated correctly becomes butter as it passes through the griddle. You don't need more. But what happens to those not so noble pieces? How to cook them so that they are tender and delicious?
Long, slow, gentle cooking is one of the techniques that works best when it comes to transforming a cut of hard meat into a bite that melts in your mouth. In addition to stewing, other practices that work include using an express pot or hitting the meat with a mallet to break the fibers of the meat in general.
If we focus on the cheeks, either pork or beef, one of the techniques that guarantees the best results is to marinate the pieces for several hours before cooking. Submerging the cheeks in a liquid not only makes them more tender but also provides an extra touch of flavor.
Fruit juice, vinegar, beer, wine or other alcoholic beverages, milk, coffee are some of the liquids that work best. Today we have opted for beer in the preparation of these cheeks, but we have used brandy and wine in other recipes and the result has been just as excellent. We have got some tender and delicious pork cheeks.
IngredientsFor 2 persons
- Iberian pork cheeks 4
- Soft beer 200 ml
- Garlic cloves 3
- Fresh thyme a bouquet
- Meat broth 500 ml
- Extra virgin olive oil
- Ground black pepper
How to make Iberian pork cheeks to beerDifficulty: easy
- Total time 3 h 40 m
- Elaboration 10 m
- Cooking 3 h 30 m
- Repose 4 h
We put the cheeks in a deep source and cover with the minced garlic cloves, the beer and the thyme branches. Cover with plastic wrap and leave to marinate in the fridge for a minimum of 4 hours minimum or, preferably, a whole night.
Once marinated, we mark the cheeks in a saucepan with a little olive oil over very high heat. Add the meat stock and the marinade (garlic and thyme included) and bring to a boil. Cover and take to the oven, preheated to 140º C, to cook them slowly for 3 hours.
We remove the pot from the oven and strain the sauce. Cook over low heat until halved and achieve a dense consistency and a dark color. Season the sauce to taste and water the cheeks with it when serving.
What to accompany the Iberian pork cheeks with beer
Our favorite garnishes for Iberian pork cheeks in beer are a creamy mashed potato and various grilled vegetables, although we don't make ugly white rice. Whatever your choice, do not forget a good bread with which to dip the sauce. Essential.Tags: Vegetables And Legumes Fish Desserts