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If you want to succeed this Christmas, these bourguignon cheeks will make it very easy for you. Besides being spectacular, they are so simple that will surprise you.
When organizing the Christmas menu, the concern of all is that time is on us and we cannot prepare everything. That is why the secret is to use recipes that can be do in advance and that allow you to organize tasks over several days.
That's why these bourguignon cheeks they are perfect for these cases as they gain in intensity when preparing from one day to the next.
Do you want to know more about bourguignon cheeks?
To begin with, you can choose the type of cheek pads that you like the most: pork that are easy to find and inexpensive, beef a little more expensive and with a more intense flavor than the previous ones, and Iberian pork the most expensive but also the juiciest and most tender.
One of the details that makes the difference in this dish will undoubtedly be the French onions and mushrooms at your point. So use those units that are small and full of flavor.
For this recipe I have used both paris mushrooms, whites, like Portobello mushrooms, the Browns. But if you can't find any of them, you can use only one class.
If you can't find small mushrooms don't worry, you can buy them medium-sized and cut them into quarters. In the presentation they also look very good.
Buy them whole and no stains on the hat. When using them, remove the earthy part of the foot and with a damp cloth remove any remaining dirt. I don't wash them so they don't lose flavor.
The cheeks are very honeyed and tender and, when it cools, it solidifies remaining in a block. Don't worry if this happens to you because when they heat up they melt again.
It is important to know that the cooking time It depends on the type of meat and, above all, on the size of the dice. The time can vary between 40 and 60 minutes. After 40 minutes, I try and extend the time if I need to.
Also remember that there are a few extra minutes of cooking when the chives and mushrooms are incorporated. This way you will get the flavors to mix well and help you achieve the exact point with the meat.
The cheeks can be done at the same time but I advise do them in advance since this way the flavors integrate well.
Do not forget that this recipe can be freeze and transport very well because, once cold, it does not spill.
At the time of serving, you can accompany the bourguignon cheeks with an infinite number of garnishes. The usual is usually with potatoes that give a lot of play.
Personally, on these occasions, I like to offer different accompaniments so that each one chooses to their liking. I couldn't tell you which puree is better if the simple applesauceThat of apple enriched with parsnip or the Sweet potato that brings a lot of color.
Whichever one you choose will look good because the recipe is spectacular.
More information - Potato and apple balls for garnish / Simple applesauce / Garnish puree with apple and parsnip / Creamy sweet potato puree
Hello, the list of ingredients is missing the wine, so it is not known what type or how much to add in point 9.
Thank you very much for the notice Pepe !!
Already solved. 100 g of good red wine was missing !! 😉
Thank you again.
I need to make at least a kilo and a half of cheeks. that I put triple of everything?
Hello Teresa:
I would tell you to multiply the amounts by 3 but to do it in two batches with half the total.
I do not know if I explain myself very well. For example: of the cheeks you would need 1500 grams in total but I would put 750 g in the first batch and another 750 in the second batch.
This reduces the likelihood that the pieces at the bottom will fall apart too much from the weight.
If it is not clear to you, let me know and I will try to explain it better. 😉
Regards!!