FAT ON CHEEKS RECIPES

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SHERRY-BRAISED PORK CHEEKS RECIPE | BBC GOOD FOOD



Sherry-braised pork cheeks recipe | BBC Good Food image

Cook this offcut of pork in a Spanish-inspired sauce of sweet sherry, cumin, paprika, parsley and almonds- it's a great addition to a tapas spread

Provided by Caroline Hire – Food writer

Categories     Dinner

Total Time 2 hours 25 minutes

Prep Time 10 minutes

Cook Time 2 hours 15 minutes

Yield Serves 2 or 4 as tapa

Number Of Ingredients 11

olive oil , for frying
1 large onion , finely chopped
600g pork cheeks, excess fat trimmed and cut in half
1 tbsp flour , seasoned with salt and pepper
2 fat garlic cloves , crushed
½ tsp ground cumin
1 tsp sweet smoked paprika
150ml medium dry sherry
500ml beef stock
handful flat-leaf parsley , leaves picked
handful toasted flaked almond

Steps:

  • Heat 1 - 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 – 15 minutes until softened and lighty coloured. Remove and set aside.
  • Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches. Turn the heat down to medium.
  • Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.
  • Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
  • Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.

Nutrition Facts : Calories 380 calories, FatContent 20.7 grams fat, SaturatedFatContent 6.8 grams saturated fat, CarbohydrateContent 9.2 grams carbohydrates, SugarContent 3.9 grams sugar, FiberContent 2.1 grams fiber, ProteinContent 27.7 grams protein, SodiumContent 0.6 milligram of sodium

BEEF CHEEKS IN RED WINE | JAMIE MAGAZINE RECIPES



Beef cheeks in red wine | Jamie magazine recipes image

Take the pressure off on the big day with this slow-cooked cut – it takes minimum effort but delivers a divine, melt-in-the-mouth texture.

Total Time 5 hours 20 minutes

Yield 4

Number Of Ingredients 13

2 beef cheeks (around 800g)
8 shallots
2 cloves of garlic
60 g unsalted butter
1 bunch of fresh thyme
350 ml quality red wine
30 g quality dark chocolate (at least 80%) optional
750 ml organic beef stock
750 g parsnips
250 g celeriac
2 bramley apples
50 ml milk
1 heaped teaspoon quality jam such as blackberry or redcurrant

Steps:

    1. Preheat the oven to 140ºC/275ºF/gas 1.
    2. Using a sharp knife, remove the sinew from the beef cheeks. Peel and halve the shallots and peel and finely slice the garlic.
    3. Place half the butter in a medium ovenproof casserole dish over a medium heat. Sear the meat all over, until browned on all sides, then leave to one side.
    4. Add the shallots and fry for 8 to 10 minutes, or until slightly browned. Stir in the garlic and pick the thyme leaves straight into the pan. Fry for a couple of minutes, then return the beef cheeks to the pan and pour in the red wine.
    5. Bring to the boil, cook the wine for around 5 minutes, until reduced by half, then finely grate in the chocolate (if using).
    6. Pour in enough beef stock to cover, and turn up the heat. Bring back to the boil, season, then reduce the heat to the lowest setting. Cover with a tight layer of tinfoil and a lid, then place the pan in the oven and slowly braise for 4 to 4½ hours, or until incredibly tender.
    7. When the beef is almost ready, make the creamed parsnips. Bring a large pan of salted water to the boil.
    8. Peel and chop the parsnip, celeriac and apples into 3cm chunks, taking care to remove the apple seeds and core. Add the fruit and veg to the pan, and simmer for about 12 minutes, or until cooked through. Drain and steam dry over the hot pan.
    9. Stir in the rest of the butter and then spoon into a food processor. Pour in the milk and add a good pinch of sea salt and black pepper, then blitz until smooth, adding a little more milk if needed (you can do this in the pan with a hand blender if you prefer).
    10. Remove the cheeks from the casserole dish, then place the dish over a high heat. Cook rapidly until the sauce thickens. Stir in the jam, taste and adjust the seasoning, then add the cheeks back to the pan and baste.
    11. Serve with the creamy parsnips and all your favourite trimmings.

Nutrition Facts : Calories 763 calories, FatContent 35 g fat, SaturatedFatContent 16.3 g saturated fat, ProteinContent 58.4 g protein, CarbohydrateContent 39 g carbohydrate, SugarContent 24.6 g sugar, SodiumContent 1.28 g salt, FiberContent 15.8 g fibre

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