Recipes From My Travels – Spanish slow-cooked beef cheeks with tomato bread

CHEF and blogger Paul James writes for our paper.

This dish is for 2 pretty women, Lilith and Michelle who personal the superb Butcher’s Block in Bromsgrove, who kindly provide most of my dishes with a few of the very best quality produce I imagine within the Midlands, if not the nation.

The ladies are off on a a lot deserved break to Benidorm, so what higher than my model of a beautiful conventional dish, becoming for a vacation in Benidorm – no not fish and chips or donner kebab – however slow-cooked Spanish beef cheeks with tomato bread.

Having been to Benidorm a few years in the past with my sister Lorraine for a brief break, we managed to pattern a few of the conventional Spanish tapas dishes within the outdated city.

I loved the outdated city greater than the strip – this was clearly due to its heritage with its church buildings, winding streets, structure and stylish present retailers.

It was very best for somebody of my mental esteem…. Okay, perhaps it had one thing to do with, at the moment, being near 50 and feeling a bit of bit misplaced with the ‘teeny boppers’ or the very fact I had been teetotal for a few years and was most likely seeing it from the opposite aspect.

Joking apart I actually did take pleasure in Benidorm and hopefully I’ll return at some point quickly.

So to Lilith and Michelle, who will most likely be studying this whereas sunning themselves on the seashore, have a good time and I’m certain I achieved your beef cheeks proud.

Get pleasure from Ladies!

Spanish slow-cooked beef cheeks with tomato bread ‘Carrillada de Ternera’

Elements

Shallots peeled however stored complete (add as many as you want)

3 cloves of garlic, finely chopped

Diced chorizo

400ml of chopped tinned tomatoes

2tsp thyme leaves

2fresh bay leaves

2 beef cheeks

seasoned flour

1tbsp of additional virgin olive oil

2tsp of smoked candy paprika

pinch saffron threads

300ml of excellent Spanish crimson wine

2tbsps of sherry vinegar

500ml vegetable inventory (use a inventory dice)

Spanish inexperienced olives

Ciabatta bread.

Technique

1. In a big heated frying pan add the chorizo and fry till golden.

2. Scale back warmth and prepare dinner the onions and garlic till the onions are barely caramelised.

3. Push to at least one aspect and add your seasoned beef cheeks which were trimmed and eliminated of any sinew.

4. Prepare dinner for about 5 minutes on both aspect in order that the flavours are sealed in.

5. Add the contents to your gradual cooker or casserole dish if you’re utilizing the oven.

6. Within the pan add the paprika and saffron then deglaze with the crimson wine and sherry vinegar.

7. Add the tomatoes and vegetable inventory and stir nicely.

8. This could now be added to the gradual cooker or casserole dish.

9. If you’re utilizing the gradual cooker like I did, let the meat cheeks slowly prepare dinner away for about eight hours or till the meat is tender. As soon as you understand the meat is finished add the olives and prepare dinner for one more 20 minutes. ( use the identical technique utilizing the oven however simply regulate the cooking occasions)

10. Then drain your sauce right into a medium saucepan and cut back at a excessive warmth till the sauce has thickened.

11. Then return to the gradual cooker for one more 20 minutes, which provides you sufficient time to organize your tomato bread.

12. Warmth a griddle pan till piping sizzling.

13. Slice the bread in half, brush liberally with olive oil. Rub a bruised clove of garlic throughout all sides and toast your bread.

14. Roughly chop up a couple of cherry tomatoes and squash them down. (You may peel them for those who like however I didn’t hassle)

15. When the bread is toasted unfold the tomato combination thinly throughout, sprinkle sea salt generously on high and it’s able to serve.

16. Serve the Spanish beef cheeks with the tomato bread and a few white rice.