This is a typical recipe from the south of Spain, made as it was made in my house when I was little. A good dish for a rainy Sunday or to have a tapas while we chat with friends.
Ingredients:
-1 Kg of Iberian Cheek
-3 Large Carrots
-1 Onion
-1 Green Pepper
-3 Garlic Cloves
-1/4 Red Cabbage
-2 Good size Oyster Mushrooms
-200gr of Crushed Tomato
-300 ml Red Wine
-200ml Montilla Wine
-Salt
-Pepper
-Thyme
-Extra Virgin Olive Oil.
It´s Cooking Time!!
The first of all is to season the meat well. We put half a glass of olive oil in the pot and seal the meat a little. Then we remove and reserve the meat for later
Once sealed and reserved, we chop all the vegetables well. Using the same oil as the meat, we sauté the vegetables until they start to be brown. Add the crushed tomato and wine and leave over high heat until the alcohol has evaporated.
We add a glass of natural water and the pieces of meat. We leave 30 minutes over medium heat so that the meat and vegetables cook well.
We remove the meat again and with the help of a slotted spoon, we remove all the vegetables to shred them well.
Once the vegetables are shredded, add another glass of natural water and pour everything back into the pot, mixing everything well. Add the meat again and cover.
We leave over low heat for 50 more minutes or until the meat begins to unravel and be very juicy.
After this, we let it rest for 10 minutes and we serve the meat, bathing it well with a couple of ladles of sauce.
This dish is usually accompanied by some chips in local restaurants. At home I like to cook some good homemade spaghetti and bathe them with that sauce with the meat that you will see ... it melts in your mouth. A true southern Spanish delight.
Enjoy yourself!!!
Bitcoin Bot Claimer for Telegram...
https://t.me/Claimer_BTC_Bot?start=1121511498
