Thai cheeks with Yucca
Spicy, sweet, sour and refreshing, this is the recipe for cheeks that Fernando Calero brings us. Enjoy!
- 3 clean veal cheeks
- 5 tablespoons extra virgin olive oil
- 4 cloves black garlic
- 1 bottle of red wine 75cl (good quality)
- 1 liter of meat broth
- 2 tablespoons red curry paste
- 3 sweet onions
- 3 through
- 3 carrots
- 3 ripe pear tomatoes
- 1 green pepper
- 2 linden
- 3 branches of lemongrass
- 3 leaves of lime infusion
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 400 ml of coconut milk
- 50 grams of butter
- Sliced fresh coriander
- 1 red onion, pickled and finely chopped
- Accompaniment to the dish
- 2 yuccas to boil
- For the red curry paste you can buy ready-made)
- 2 shallots
- 4 fresh Thai hot peppers
- 2 cloves purple garlic
- 2 branches of lemongrass
- 1 piece of fresh ginger (like a walnut) grated
- 1 piece of fresh turmeric (like a walnut) grated
- 1 var
- 1 tablespoon toasted coriander seeds
- 1 tablespoon toasted cumin seeds
- 1 teaspoon black peppercorns
- A few sprigs of fresh coriander with stems
- 1 tablespoon raw olive oil
- 1 tablespoon soy
- First make the curry paste (you can buy it already made). Coriander and cumin are lightly roasted together with the peeled garlic. Then crush everything together in a mortar with peppers and add hot peppers (first remove the stem and seeds), grated turmeric and ginger, chopped lemongrass twigs, chopped coriander, grated lime skin and salt. Once everything is crushed in the mortar, it is passed through a blender, along with lemon juice, a tablespoon of oil and other soybeans, to obtain a paste that is reserved for further use.
- Red onion, cut into very thin slices, put to marinate. Just leave it covered with lime juice in the fridge for 3 hours.
- The ones cut on two cheeks are seasoned and floured (with this we will have 6 portions). They turn red well with olive oil in a large saucepan, where we will prepare the stew. Remove from the pan and set aside.
- The vegetables are cleaned and cut into as even pieces as possible. They don’t have to be very small, because they will be crushed later, but they have to be the same to make them all the same.
- In the same oil in which the cheeks are red, the sauce begins to make. In the first place put the vegetables: black garlic, onion, bell, carrots and leeks. Saute over medium heat for 20 minutes.
- Then add the tomatoes (peeled and cut into pieces) and leave for another 5 minutes. Then add the curry paste and mix well with the whole sauce for another 5 minutes.
- The cheeks are added to the sauce and then the meat broth and red wine at the same time. The heat is raised to a maximum of 5 minutes so that the alcohol evaporates a little.
- Then lower to a moderate heat and add the whole branches of lemongrass, cinnamon stick, lemon kaffir leaves and 1 teaspoon of ground cumin. Cook over medium heat (4 out of 10) for 5 hours.
- When the meat softens, add the juice of 2 limes and coconut milk. Cook for another 30 minutes and remove from the heat.
- The cheeks are removed and set aside clean. Remove from the broth everything you do not want to crush (lemongrass twigs, cinnamon sticks and camphor lime leaves), and put the rest in a blender. Once well beaten, the sauce is obtained.
- Cook the sauce again on the fire, add the butter to make it more shiny and cook the cheeks for another 15 minutes before the stew is finished.
- The yucca is cut into large pieces (10 cts long and approximately 3 wide) and boiled in a large saucepan. It starts with cold water. You can prick it with a fork to see when they are (about 15 minutes).
- The portion of cheeks is served in a deep plate with a lot of sauce, covered with chopped fresh coriander and finely chopped pickled red onions. Several pieces of yucca are placed next to the cheek to accompany it.
I will see you on another recipe.
55000 Recipes for you