My good butcher Stathis has given me cheeks from veal and I rose to the occasion and cooked them for Sunday lunch. Here is how I didd it.
I marinate dthe meat in chianti, added onions, oregano, bay leaves, black pepper corns and coriander. I then cut the meat in medium size pieces. Do not add any salt until the dish is cooked!
I browned the meat in olive oil and let it rest for a while before continuing.
While the meat was resting, I softened a lot of onions in the casserole, using as much of the marinade as possible (you do not want to make a soup!).
After ten minutes I added the meat, and thirty minutes later Iadded whole peeled tomatoes and tomato paste and let it cook in low heat for three hours.
After three hours the dish was ready, but ideally, it must rest for at least 12 hours before serving.
The potatoes that acconpany the dish are prepared in two steps. In the first step, I kept the oil temperature relatively low, and I just let the potatoes “boil” in the oil.
As you see in the picture, the potatoes look like boiled. Aftwer they rested for about 15 minutes, I proceede to the next step, where I fried them in high heat!
Finally, I warmed the meat and served.
What you see is what you get.
The meat is like melting gold (this is my imagination speaking, I do not usually swallow gold bars), full of flavours and juices. This is the peculiar feature of the cheeks that they become so tender and juicy!
As hor d ‘oeuvre I served jamon from the Basque Country, produced and cured by Pierre Oteiza.
I buy it from the web, it is excellent value for money!
This dish requires excellent wine! Ktima Gerovassiliou 2004 (Merlot and Syrah) performed in a stellar fashion.