Veal cheeks stewed with corn salad, very tender and tender meat recipe.

Last Updated on September 11, 2024

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Total: 1 h 45 min Diners: 2

Cheeks are the queens of casquería in Spain. In fact, very few people consider them as such. It is a meat with little fat, very tender and delicious to eat after long hours of cooking since it is very juicy.

Cooking cheeks, both pork and beef, is very easy if you have patience and follow some basic steps and also allow us endless variations.

From the veal cheeks in red wine, probably the most classic way to cook them, we can innovate and make a beer-braised pork cheeks with rice, prepare a Thai red curry of cheeks as in Thai Emotion itself or also a Massaman curry of cheeks more Muslim style but also originally from Thailand.

Stews and stews, for which cheeks are perfect, can always be modified in many ways and also allow us to use both pork and beef to taste. Personally, I prefer beef cheeks because they are bigger and therefore juicier.

How to make stewed veal cheeks with roasted corn salad

How to make veal cheeks with roasted corn salad

Ingredients

For the veal cheeks

Garlic, 1 clove Onion, 1 pc Carrot, 1 pc Chorizo bell pepper pulp, 1 tablespoon Hoisin sauce, 1 teaspoon (or Bovril) Brandy, 1 glass Veal cheeks, 2 pcs Salt, c/s Black pepper, c/s Molasses, 1 teaspoon Beef broth, 400 ml Cornstarch, 1 tablespoon

For the salad

Cooked corn, 1 can Arugula, 100 g Butter, 25 g Ground black pepper, 1/4 teaspoon Ground white pepper, 1/4 teaspoon Salt, 1/4 teaspoon Modena vinegar, 1 teaspoon

Step 1

Remove all the outer webbing from the cheeks, so that nothing is visible that could strain the meat once cooked. Season the veal cheeks with salt and pepper on both sides and brown them over very high heat with a little olive oil in the pot in which you are going to cook the stew. Set aside.

Step 2

In the same pot, fry the finely chopped garlic with the peeled and chopped onion and the finely chopped carrot over very low heat. The ideal is to cover and add a little salt so that it is done little by little, here we will not care if it browns, we will take advantage of that browning to gain more flavor in the stew.

Step 3

When the Vegetable Recipes have been poached very well, add the chorizo bell pepper pulp and also the hoisin sauce and the molasses, mix well and add the cheeks.

Step 4

Raise the heat and add the brandy, allowing it to evaporate almost completely until the alcohol is gone.

Step 5

Incorporate the beef stock, a little salt and close the pressure cooker. When the valve has gone up, lower the heat to the minimum and let it cook for 45 minutes. Then, stop the cooking and let the pot cool down little by little, with the cheeks inside, until the valve goes down and can be opened. The cheeks should be very tender when pierced, if not, cook a little longer. If we do not have an express pot we can cook the cheeks at minimum heat, covered, for at least 2 hours.

Step 6

Remove the cheeks from the stew and strain all the Vegetable Recipes very well, mashing them well with the help of a fork or spoon to remove all the substance.

Step 7

Dilute the cornstarch in a little water and add it to the sauce, bring the sauce to the boil and let it gain body thanks to the action of the cornstarch. Add salt and spices and put the cheeks back into the sauce to heat them up. They will be ready to be served at any time, be careful not to burn the sauce because at that point it is very sensitive to it; always heat slowly.

Step 8

To make the salad, sauté the corn in a frying pan over high heat with the butter and a little salt and pepper, stirring constantly until golden brown. Then mix with the arugula and also with the vinegar and put next to the veal cheeks to make the perfect accompaniment.