Is carrillada pork or beef?

Season with salt and coat the cheeks in the flour. Panfry them on both sides in a wide bottom pot over high heat with the olive oil. 3-4 minutes on each side and set aside. In the same pot and oil panfry the roughly chopped onion, peeled garlic, carrot and celery until dark golden. Add the herbs and spices and the finely chopped tomatoes and reduce down the juices of the tomato for around 5 minutes. Put the seared cheeks back into the pan and flambé with the PX Sherry. Add the remaining salt and when the wine had reduce by 2/3’s add the beef stock and let it all hard boil for 30 minutes when we will bring the heat down to low and we will let them simmer gently at least for the next 2 hours. Sometimes even 3 hours, all depends on the type of meat and size. You can as well place the oven-proof casserole in the oven and slow cook it with the lid on or a parchment cartouche at 150 degree for the same amount of time.

Lauren’s love of food and Spain led her create Devour Tours, which has now expanded to 18 countries – and counting! She is also a trained chef and the creator behind Spanish Sabores, a food blog dedicated to Spanish recipes. Carrillada de Ternera = Braised beef cheeks Carrillada Ibérica or Carrillada de Cerdo = Braised pork cheeks Whether beef cheeks or Iberian pork cheeks, carrillada is a star of Spanish cuisine. The relatively lean, moist cut of meat that comes from the (you guessed it) cheek of the animal is a fantastic cut that is usually served braised in a variety of delicious sauces all around Spain. When properly cooked over a low heat, carrillada absolutely melts in your mouth— you often won’t even need a knife to cut it. Pork cheeks can be prepared in flavorful sauces, such as garlic, tomato and port wine or a fantastic sauce of white wine, onion and carrot. When made with the high quality Iberian pork, it guarantees they will be the best pork cheeks you have ever tasted. Beef cheeks have a similar preparation and can often pair with the same sauces. However, some excellent options for beef cheeks are a red wine, onion and pumpkin sauce or a rich sauce of mushrooms, tomato and the famous Pedro Ximénez wine. If you are planning to visit Madrid, you can arrange a custom tapas tour where we will try Madrid’s best carrillada. Contact us to start planning! And if you can’t make it out with us, don’t worry– you can cook beef cheeks or pork cheeks in the comfort of your kitchen with this fantastic Spanish recipe: Braised Pork Cheek in Port Wine with Honey Feature Photo by: arbitrarynoun #main -->