There is no more traditional and rich stew than the carrillada in sauce, a main dish that prepares over low heat and with a lot of care. In recipes, we also show you to cook the carrilla in grandmothers sauce, that is, the recipe of a lifetime, with a thick and delicious sauce. Let yourself with us to know how to make carrillada in sauce and enjoy a full plate of flavor and texture, ideal for the whole family and any time of the year. We have chosen to make pork carrillada, but the truth is that this same recipe can be done with veal carrillada, you just have to let them cook for a little more time. And if what interests you is to cook this dish without worries, with the robot Mycook Touch of Taurus you can get a carrillada in equal delicious sauce but in a more comfortable and fast way, since you just have to introduce the ingredients, schedule the machine and Forget to cook until the next step. If you have already decided that you want your Mycook, now you have € 500 discount! Of course, only the first 15 can use it. target = _blank rel = NOFOLOW CLASS = OUTBOUNDCOMPRA TU MYCOOK Entering this link and save money in your kitchen robot. Once acquired, do not miss the target = _blank rel = NOFOLLOW Class = Outboundreceta of Pork Carrillas to Pedro Ximénez with Mycook.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make carrillada in sauce: |
| 4 pork cheers or veal 6 cloves of garlic 200 grams of onion 100 grams of carrot 400 milliliters of red wine 400 milliliters of water 1 herbs bouquel (laurel, thyme and oregano) 1 pill of broth of broth of meat 2 tablespoons flour flour |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, |
Ingredients to make carrillada in sauce:
1. Salpiment the cheeks on both sides and pass them by flour. Cut all vegetables into pieces or slices and reserve them.
2. make a cut to garlic and leave the skin. If you plan to cook veal cheepers and have express pot, we recommend you consult this other recipe for veal wound to red wine in a fast pot.
3. Seal the cheeks in a pan with a jet of hot olive oil. When they are golden on the outside, take them away and reserve them.
Trick: sealing the meat means cooking it on the outside but not inside, so it will be more juicy later.
4. Add to the pan all the cut vegetable and the whole garlic, remove and integrate all the ingredients. You can chop the vegetables to your liking, in more or less small pieces, since the carrillera in sauce will be equally delicious.
5. Once the vegetables are poached, pour the red wine and when the alcohol is evaporated a little incorporates the cheeks again. At this point, add the aromatic herbs and the crumbled meat cube to enhance the taste of the sauce.
6. Pour the water and let the cheeks cook at sauce over very slow heat, with the pan or casserole covered, for approximately 1 hour and a half. Remember that the veal cheeks will take a little longer. When the meat is tender, retir it, take out the garlic and herbs, crush the sauce and tell it so that it is thinner.
Trick: The cooking time of the cheeks in sauce can vary depending on the size, so that it monitors the preparation.
7. Place the sauce again in the pan or casserole, enter the cheeks again and let them cook 5 more minutes. And ready! It serves the carrillada recipe in sauce accompanied by bakery potatoes, white rice or the garrison that you like the most.
8. Now that you know the recipe for the veal chestrae or pigs pig, what would you think of doing it in less time? Remember that with the Mycook kitchen robot you will save time and gain comfort. target = _blank rel = NOFOLOW CLASS = OUTBOUNDCONGSIGS YOUR MYCOOK TOUCH entering this link and save € 500. The discount will only be available for the first 15.
