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Beef Cheeks Peach Salsa

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Margi Cintrano View Drop Down
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    Posted: 30 November 2013 at 13:22


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RECIPE:

I use beef cheeks however, one can sub pork cheeks commonly called GUANCIALLE in Italian and Spanish.

I bought 2 cheeks, which serves 2 people.

2 Kilos of fresh Peaches and / or Mangos if you prefer, or Apricots

Fresh parsely, chive and cilantro ( snip extra finely for garnish )

Sea salt and freshly ground black pepper to taste

beef broth made from beef stock

4 or 5 tablespoons of Spanish ecological Green Evoo

1 médium onion minced

2 or 3 minced garlic cloves

2 sprigs Rosemary or dry

4 tomatoes red and ripe and juicy - peeled and deseeded

1 tsp. Sweet Pimenton de La Vera smoked paprika

1/4 tsp. saffron pounded threads to a powder in mortar with pestle

1 Sherry glass of Tio Pepe Sherry Fino

PARSELY / CILANTRO AND CHIVE TO YOUR TASTE

PREPARATION ...


1) BROWN THE MEAT IN THE EVOO ON A LOW SLOW FLAME
2) REMOVE AND SET ASIDE
3) SAUTE THE ONIONS, GARLIC, AND SAUTE BRIEFLY
4) ADD A BAY LEAF, THE TOMATOES CHOPPED FINELY AND THE ROSEMARY AND SAUTE FOR 10 TO 14 MINUTES
5) NOW RETURN THE CHEEKS TO THE SKILET OR CLAY VESSEL
6) SEASON WITH THE STOCK, JUST TO COME UP TO MEAT, SALT AND PEPPER AND OTHER SPICES
7) ON SLOW LOW FLAME, FOR 35 TO 40 MINUTES AND COVER
8) POUR SHERRY IN AND SAFFRON 10 MINUTES BEFORE CONCOCTION IS READY
9) STIR WITH WOODEN SPATULA GENTLY CLOCKWISE
10) TO OBTAIN A PUREE OF FRUIT, WASH & PEEL, AND PREPARE IN SAUCE PAN WITH WHITE WINE TO COVER AND FRIZZANTE / PERRIER OR SPARKLING WATER OR CAVA OR APPLE CIDER SPARKLING
11) REDUCE THE FRUIT TO A THICK PUREED SUBSTANCE AS IN PHOTO
12) PLACE A CINAMMON STICK AND A PINCH OF NUTMEG / CARDAMOM OR ALL SPICE IN THE FRUIT ...
13) SERVE ... SPRINKLE FRESH HERBS ON TOP OF CHEEKS - SEE PHOTO

ENJOY.
Margaux Cintrano
   
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