Carrilleras
“Carrillera” is the cheek (the inside part) of an animal. In this case I used pork, but you can get beef as well and the recipe would be the same.
- 6 carrilleras
- 1 red onion, thinly sliced
- 3 cloves of garlic, finely chopped
- 3 large carrots, peeled and cut into 3
- 1 large ripe tomato, peeled and diced
- 200 ml red wine
- 3-4 tablespoons balsamic vinegar
- 3-4 tablespoons soy sauce
- freshly ground black pepper
- cayenne pepper (optional)
- salt
- 2 tablespoons freshly chopped parsley
- extra virgin olive oil
- put a drop of olive oil into a thick-bottomed pan, turn heat up high
- sear the meat and reserve
- add a drop more oil to the pan, gently fry the onion and 2 of the cloves of garlic until golden brown
- put the meat back in
- turn the heat back up, add the wine and vinegar, reduce for 2 minutes
- add the soy sauce, tomato and carrots
- season with pepper, a little salt (don’t forget we have used soy sauce, so you won’t need much) and the cayenne
- turn heat down to a minimum, cover the pan and leave to stew for 3 1/2 hours, by which time the meat will be very very tender
- use a pestle and mortar to crush the third clove of garlic, add finely chopped parsley, a weeny drop of olive oil and add to the dish just before serving. The raw garlic gives a final kick and is absolutely delicious!
- if there is too much liquid, reduce or thicken with a little cornflour
Serve with Basmati rice and a good red wine!
judethecook 