Carrillera de Ternera
Braised Beef Cheeks.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Braised beef cheeks, or 'Carrillera de Ternera,' represent a culinary tradition rooted in utilizing less-desirable cuts of meat. This reflects a historical focus on resourcefulness and minimizing waste, particularly during periods of economic hardship. The dish likely evolved from rustic, slow-cooked stews prepared in rural households, gradually making its way into restaurants as chefs embraced the potential of these flavorful cuts.
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Carrillera de Ternera represents a shift in culinary appreciation, transforming a humble cut of meat into a prized delicacy. Its popularity reflects a growing interest in traditional cooking methods and a focus on using high-quality, locally sourced ingredients. It's often featured on menus as a sophisticated yet comforting option.
Tapas Culture
While often served as a main course, Carrillera de Ternera can also be presented as a tapa, showcasing the smaller portion sizes and sharing aspect characteristic of Spanish cuisine. In tapa form, it's often served atop a slice of bread or with a small portion of creamy mashed potatoes.
Regional Variations
While the core elements remain consistent, regional variations exist. Some regions might favor specific types of red wine or incorporate local ingredients. The sauce might be thickened with different methods, such as using pureed vegetables or a cornstarch slurry.
Celebratory Meals
Carrillera de Ternera, due to its rich flavor and relatively involved preparation, is sometimes served as a special dish during festive occasions or family gatherings.
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Carrillera de Ternera is celebrated for its rich, deep, and savory flavors. The slow braising process transforms the tough beef cheeks into incredibly tender and succulent morsels. The dish is typically characterized by a harmonious blend of beefy umami, the sweetness of caramelized vegetables, the depth of red wine, and aromatic herbs.
The primary flavor component is the intensely beefy taste, enhanced by the long, slow cooking process. The braising liquid, often a combination of red wine (Rioja or similar Spanish varietals), beef stock, and aromatic vegetables such as onions, carrots, and celery, infuses the meat with layers of complexity. Garlic, bay leaf, thyme, and sometimes pimentón (Spanish smoked paprika) are commonly used to add further depth and nuance. The cheeks themselves become incredibly gelatinous and meltingly tender, contributing to a rich mouthfeel.
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Searing the Cheeks
Searing the beef cheeks before braising is crucial for developing a rich, browned crust that contributes to the overall flavor of the sauce. Make sure to sear them in batches to avoid overcrowding the pan, which can lower the temperature and prevent proper browning.
Slow and Low
The key to tender beef cheeks is slow and low cooking. This allows the collagen to break down, resulting in a meltingly tender texture. Using a Dutch oven or slow cooker is highly recommended.
Skimming the Fat
During braising, excess fat will render from the beef cheeks. Skimming this fat off the surface of the braising liquid will result in a cleaner and more refined sauce.
Resting the Meat
Allowing the braised beef cheeks to rest in the braising liquid after cooking allows them to reabsorb some of the moisture, resulting in a juicier and more flavorful dish.
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