Stewed Iberian cheeks 🥘

Seal the previously seasoned cheeks in a little olive oil and set aside.

In this oil we sauté the onion, carrot and Italian green bell pepper (I have put in ingredients the other one because I could not find it), add the bay leaves, salt, pepper and if you want any other spice you like.

Now add a glass of crushed or chopped tomato and let the vegetables poach well. Then add the red wine (I used a good rioja 😋, which I had open), and a glass of water. Let the wine evaporate for a few minutes and let it start to cook well.

Now add the cheeks so that the flavors are well integrated and let it cook slowly for about 30 minutes, to soften the cheeks.

This step is optional, when everything is well cooked, I remove the cheeks and bay leaves 🌱 and grind the sauce with the hand blender and add the cheeks back in. And ready to serve! 😋