Cheeks and Cabrales

Name: Cheeks and Cabrales
Ingredients: Ibérico cheeks; 1 units.items Shallot; 1 units.items Garlic clove; pimentón de la vera; Thyme; Bay leaf; Veal jus; 100 g smoked bacon; 1 units.items Shallot; 1 units.items garlic clove; Thyme; Bay leaf; 500 g sieved tomatoes (including liquid); 50 ml dry sherry; 300 ml poultry stock; 400 g cooked lentils; Little gem; Olive oil; Salt; cabrales (Spanish blue cheese); Crème fraîche; Fried onions

Braised Ibérico cheeks with a veal jus, lentils, little gem, and cabrales.

Ingredients

Ibérico cheeks

1units.itemsShallot

1units.itemsGarlic clove

pimentón de la vera

Bay leaf

Veal jus

Thyme

100gsmoked bacon

1units.itemsShallot

1units.itemsgarlic clove

Bay leaf

500gsieved tomatoes (including liquid)

50mldry sherry

300mlpoultry stock

400gcooked lentils

Little gem

Olive oil

Salt

cabrales (Spanish blue cheese)

Crème fraîche

Fried onions

Preparation

Clean the cheeks.
Smoke the cheeks for 30 minutes in cold smoke.
Finely chop the shallot and garlic.
Sweat the pimentón in oil and sauté the shallot and garlic in it.
Add the thyme and bay leaf.
Add the veal jus.
Place the Ibérico cheeks in an oven dish and pour the veal jus with herbs over them until the cheeks are covered.
Cover and cook in the oven at 120°C for 4 to 5 hours.

Cut the bacon into cubes, finely chop the shallot, and finely chop the garlic clove.
Sauté the bacon, shallot, and garlic in oil.
Add the stripped thyme and bay leaf.
Add the sieved tomatoes and sherry.
Reduce, remove the bay leaf, and puree the mixture.
Add the poultry stock and cooked lentils.