Serves 1
Directions
- 1Sear the carrilleras.
- 2Once seared, set aside and mark well, getting a good fond.
- 3Sauté vegetables.
- 4Deglaze with the vegetables.
- 5Add tomato concentrate, natural tomato, and sweet paprika from La Vera.
- 6Add the carrilleras.
- 7Add a splash of Pedro Ximénez.
- 8Cook in a pressure cooker for 4 hours, or in a normal pot for 6 hours.
- 9Separate the meat from the sauce.
- 10Reduce the sauce until it reaches a syrup consistency.
- 11Cook the rice.
- 12Shred the carrilleras and arrange them well.
- 13Put two carrilleras in the middle.
- 14Glaze with the reduced sauce.
- 15Add a sauce with concentrated chicken wings and caramelized onion.
Ingredients
- carrilleras de vaca
- puerro
- zanahoria
- cebolla
- ajo
- tomate
- pasta de tomate concentrado
- Pedro Ximénez
- Pimentón de la Vera
- Caldo de carne
- arroz bomba
- concentrado de alitas de pollo con cebolla caramelizada
Equipment
knifecutting boardpotwooden spoonpressure cookercolanderpaella pan
Tips
- Sear the carrilleras until golden brown.
- Scrape the bottom of the pot when deglazing to release flavor.
- Reduce the sauce until it has the consistency of syrup.
- Use fat from the broth instead of olive oil.
- For the sofrito and broth, chef already has videos uploaded to his profile
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