French pork cheeks
Know how to cook pork cheeks? Exquisitely French so how to cook this delicacy in european restaurants? Dish, it would seem from a simple meat product, but it costs oh very expensive. Have a dinner party, cook beef or pork cheeks in such an original way, good, it’s not at all difficult!
French beef or pork cheeks in wine
There are chefs who can cook so delicacy that fingers you will lick, and you will never guess that these are ordinary pig cheeks. The whole secret of “tasty” such meat in large quantities connective tissue. Long languishing with aromatic spices turns the cheapest piece of meat into the most tender souffle. Of course, have to conjure over the marinade, but the recipe is worth it!
To cook pork cheeks in wine, you will need:
- Cheeks – about 1 kg.
- Bouillon (any) – 300ml.
- Wine (preferably red) – 0.5l.
- Vegetables: carrots, onions, celery stalk, garlic – 1 each PC.
- Tomato sauce or grated tomato pulp – about 100ml
- Spices: allspice, lemon peel, sage, parsley, lavrushka, a little clove and chili pepper.
The French cook pork with sage, and for beef add rosemary. Keep this nuance in mind if you are planning to cook beef cheeks.
You can cook pork (or beef) cheeks in wine So: 
Be sure to clean the cheeks from the skin and fat under it. Chop in large pieces.
Marinade. Cut vegetables coarsely, fill them with wine, add the whole set of spices. Grind garlic for this mass into gruel. Fill in meat with this fragrant marinade and remove in the cold, preferably for the whole night.
Drain the marinade in the morning. Dry the meat and vegetables. Then fry all separately: vegetables with spices, pieces of cheeks. Excess fat just pour it. To extinguish it is not needed. The meat will be tastier with vegetable mass. Put the meat in a deep pan or pot vegetables. Pour the marinade, broth, tomato sauce and place on a very low fire extinguish pork cheeks. Take a lot of time for this – no less than two hours.
There is another way of original cooking. Can put the stew cheeks without prior marinating. But time quenching at the same time significantly increased. What is more convenient to do, you decide. Both this and the other method have their own pros.
What will be the result of such quenching? What are the tastes ready beef or pork cheeks? The meat is tender, aromatic. Thanks to the vegetables, blame, tomato turns an incredible taste of sauce!
Tasty ideas
It would seem that the meat is entirely made of fibers, where does the tenderness come from? At low heat treatment, the fibers dissolve, as it were soaked in marinade and sauce. That’s the whole French secret! If you are interested in such original recipes, see how French Terry from rabbit is being prepared. Well, very tasty!
