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Cheeks with cava

Meat85 minutes6 portions400 calories
1/52/53/54/55/5 (1.009 votes)
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By Mayra Fernandez Joglar

We discovered long ago that the cheeks are easy to prepare and these cheeks to cava in addition to simple are spectacular.

They are ideal as a first course for your Christmas menus or special celebrations which, in addition, you can do in advance and have more free time for other recipes.

Don't miss the section "Do you want to know more ...?" where you will find Tricks and tips so that they are perfect for you.

Cheeks with cava

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Simple cheek pads for special celebrations.

Cheeks with cava
  • Mayra Fernandez Joglar
  • Recipe type: meat
  • Calories: 400
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 200 g leek (only the white part)
  • 200 g carrot
  • 4 cloves of garlic
  • 1000 g boneless pork cheeks
  • 400 g of cava
  • 200 g of vegetable broth
  • Flour (XNUMXg)
  • Olive oil
  • Sal Island
  • Pepper

Music

  1. We start the recipe by seasoning the cheeks. We flour them and shake them to remove the excess flour. We brown them in the hot oil. We withdraw and reserve.

  2. We put the clean leek and the garlic cloves in the glass. We crush during 5 seconds, speed 5.

  3. We lower the pieces that have stuck to the walls of the glass towards the blades.

  4. Add the clean oil from browning the cheeks and the clean and chopped carrots. We program 15 minutes, 120º, spoon speed, left turn.

  5. Next, we add the cheeks, the cava and the vegetable broth. We season and program 60 minutes, 100º, spoon speed.

  6. After time we check that the cheeks are tender. Depending on the size they may need more time. If they are not yet ready, we extend the cooking for 10 more minutes at the same temperature and speed.

  7. When they are ready, we remove them with the carrots and crush the sauce during 2 minutes, speed 10.

  8. We serve the cheeks with the sauce, carrots and the chosen garnish.

    The rest of the sauce can be served in a sauce boat.

Do you want to know more about these cava cheeks?

To make this recipe I have used boneless pork cheeks. Ask your butcher to clean them well so there are no webs.

So that the sauce is not too acidic, it is important to choose a suitable cava. They are not all worth it and the more quality it has, the better the sauce will be.

Use a semi dry, dry or extra dry which tend to have more sugar than brut, extra brut or brut nature. This way the sauce will be quite balanced.

Cooking time it will depend on the size of the cheeks. Normally 1 hour is enough but if the meat is not yet soft and honeyed, I recommend that you prolong the cooking for at least 10 more minutes.

Know the sweet spot of the sauce too easy. You just have to put a spoon in and see if it comes out napada or covered in sauce. If it is very liquid, it will only stain the spoon and if it is at its point it will have a texture like crêpes mass, liquid but with body.

To thicken the sauce You just have to remove the meat and carrots from the glass and program 5 minutes, 120º, speed 1, without a beaker. If you have the TM6 you can also use the "thicken" mode.

You can also use the classic trick to add a little cornstarch or cornstarch to thicken it although, if you have floured the cheeks, it will not be necessary.

At the time of serving you can accompany them with an infinite number of garnishes. The usual is usually mashed potatoes, which I love and I usually use it a lot. But also vary with a simple applesauce, apple and parsnip or the Sweet potato that brings a lot of color.

The cheeks is a recipe that can be do in advance. Keep perfectly refrigerated for at least 3 days.

You can also freeze. In this case, remember to cover the meat well with the sauce for better conservation.

More information - 10 spectacular recipes with cheeks / Enriched mashed potato / Simple applesauce /  Garnish puree with apple and parsnip / Creamy sweet potato puree

Adapt this recipe to your Thermomix® model


Discover other recipes of: Meat, Easy, Christmas, Tricks

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