The second episode of Recipes and Ingredients is: Beef Cheek Peposo. You can put this guide into practice at your home cooker; recipe dictated directly by our Chef Moreno, have fun!
• 3 beef cheeks
• 5 cloves of garlic
• 50g of peppercorns
• Quantum rice flour
• 4 glasses of red wine
• 1L beef broth
Peel the cheeks, cut them in half, salt, pepper and flour them. Put a drizzle of oil in a frying pan and brown on both sides, blend with the red wine (1 glass).
Once the wine has evaporated, transfer it to a pan, add the stock, pepper and garlic wrapped in gauze and finally the remaining wine.
Cover the pan with baking paper and aluminum foil. Bake it at 95°C for 6 hours.
Chef's advice: turn the cheeks at every hour, once cooked, remove them from the pan and reduce the sauce by half of the volume. Filter the sauce and add it back to the cheeks.