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How to prepare cheeks in red wine?
Cheeks in red wine are a classic Spanish dish that we're sure you've had the opportunity to try at some point.
It may seem complex at first glance, but the truth is that, with the right steps, it doesn't have to be tedious to make. Just follow the tips below.
Today, we're going to show you how to make them step by step with a perfect recipe to enhance their full flavor, so don't wait any longer to get started.
What part is the cheek?
In case you've ever wondered, cheeks are the muscles found in the cheeks of animals, commonly pork or beef.
These cuts of meat are typically very flavorful due to their high collagen content, which gives them a tender, gelatinous texture when cooked properly.
They are often prepared in stews because they are very tender and juicy when cooked for a while, and they are also one of the most flavorful parts of the meat.
Preparation of raw materials
How to choose good cheek pads?
Having good pork cheeks for your recipe is key to achieving a tasty and tender dish.
If you're not sure how to choose good pork cheeks, here are some tips to help you get it right:
- Choose Fresh Pork Cheeks: Make sure the pork cheeks are fresh and not frozen. Fresh pork cheeks should have a deep red color, with no signs of decomposition or strange odor. If they have a slightly dark hue, it's a sign they've been well preserved, but they shouldn't show any spots or unnatural color changes.
- Check Fat and Collagen: Pork cheeks are a cut of meat high in collagen, which gives them their characteristic flavor and tender texture when cooked slowly. Look for pork cheeks with a moderate amount of fat around the edges, as this helps keep the meat juicy and flavorful.
- Check Size and Shape: Pork cheeks should be relatively uniform in size, with no large bones exposed. Look for pieces that are rectangular or square in shape, with the meat firmly attached to the bone.
- Ask the Butcher for Advice: Don't hesitate to ask the butcher about the origin of the cheeks. Ask if they're pork or beef, as the flavor and texture vary depending on the type of meat. Also, if you have questions about the quality or cut, butchers are usually very knowledgeable and can offer recommendations based on what they have available.
- Look at the Texture: When you touch the cheeks, they should feel firm, but not tough. If the meat is too soft or slippery, it may not be fresh. A good cut of cheek should be somewhat firm to the touch, indicating that the meat is of good quality and has the right amount of collagen.
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choose a quality red wine
One of the keys to making this recipe worthy of a fine restaurant is having the right ingredients.
As with the meat, we recommend a quality red wine, as you'll notice a dramatic difference in the final flavor.
To choose a good wine for pork cheeks in red wine, it's advisable to opt for a medium- to full-bodied wine. Our Teruel wines are a great choice, as they contain a high percentage of Garnacha and perfectly complement the intensity and richness of the meat.
It's important that the wine has moderate to high tannins, which will balance the fat in the meat and provide structure to the dish, and that it has enough acidity to soften the sauce. A Crianza or Reserva wine will be ideal for adding greater complexity, thanks to its notes of wood and spices.
If you prefer something fruitier and lighter, a young Tempranillo or a less aged wine may be the perfect choice. In short, look for a wine with good acidity, balanced tannins, and enough body to enhance the flavors of the stew without overpowering them.
red wine cheeks step by step
ingredients
These are the ingredients you'll need for the recipe, serving 4:
- 1 kg pork cheeks (you can also use beef cheeks, depending on your preference)
- 1 bottle of red wine (choose a wine you enjoy drinking, as the wine's flavor will influence the final result)
- 1 large onion
- 2 medium carrots
- 2 garlic cloves
- 1 bay leaf
- 1 sprig of thyme (or rosemary, depending on your preference)
- 1 teaspoon of sweet paprika
- Extra virgin olive oil
- Salt and pepper to taste
- Beef broth (if necessary, to add during cooking)
recipe and final tips
- Prepare the pork cheeks: Start by thoroughly cleaning the pork cheeks of any remaining fat or connective tissue. If the pork cheeks have skin, carefully remove it. Season the pork cheeks with salt and pepper before cooking.
- Sautéed vegetables: In a large, deep saucepan, heat a generous amount of olive oil. Add the medium-sized chopped onion and carrot. Sauté over medium heat for about 10 minutes, until the vegetables are tender and lightly browned. Add the minced garlic cloves and sauté for a couple more minutes until they release their aroma.
- Sear the pork cheeks: Now it's time to sear the pork cheeks. Increase the heat and add the pork cheeks to the saucepan, browning them on all sides. This step is crucial, as searing them locks in the meat's juices, ensuring the pork cheeks are juicy and flavorful in the end.
- Add the red wine and spices: Once the pork cheeks are well browned, add the red wine to the casserole dish, making sure it covers them. The wine should reduce gradually, resulting in a thick, rich sauce. Add the herbs (bay leaf and thyme) and paprika, stirring well to blend the flavors.
- Slow cooking: This step is key to a good dish; the longer it simmers, the more tender it will be! Reduce the heat to low and cover the casserole dish. Let the pork cheeks cook slowly for about 2 to 3 hours. During this time, the red wine will reduce and form a thick sauce. If you notice that the sauce is evaporating too much during cooking, you can add a little beef broth or water.
- Check cooking: The pork cheeks should be very tender, almost falling apart. If not, continue cooking over low heat and check periodically.
- Serving: When the cheeks are ready, remove them from the casserole and, if you prefer, strain the sauce for a smoother texture. Serve the cheeks with the sauce on top, accompanied by mashed potatoes, or white rice and vegetables.
Do you dare to try?
If we've whetted your appetite and you're ready to unleash your inner chef to delight your family or guests, here's our selection of top wines so you can recreate this dish.
Go ahead and try this recipe and adapt it to your tastes!
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