Servings: 4
Ingredients:
2 lb 3 oz cheek of beef
3.5 fl oz virgin olive oil
1 large onion
1 clove garlic
1 leek
1 green pepper
1 large carrot
4 fl oz brandy de Jerez
4 fl oz red wine
1 2/3 cup stock
Salt, pepper, bay leaf and thyme
Garnish:
5 oz peas
5 oz baby carrots
5 oz boiled new potatoes
Preparation:
Season the meat, fry in the oil until brown, remove and set aside. In the same oil, fry the onion, garlic, leek, green pepper and chopped carrot until brown. Add the meat, pour over the brandy de Jerez and, when hot, flambé the ingredients. Add the red wine, seasoning, bay leaf and thyme. Pour over the stock, cover and simmer for 2-2 1/2 hours, checking occasionally and adding any condensed steam that collects inside the lid. When the meat is tender, remove and strain the sauce. Return to the pan with the meat, add the cooked garnish and bring to a boil. Serve hot.
Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.
