Stewed pork cheek with brown beer and caramel, yesteryear vegetables tagliatelles

A recipe proposed by the chef of the restaurant “La Gare” located in Feurs, in Loire.

Carine Cheminal

Carine Cheminal

Carine Cheminal

Carine Cheminal

A recipe proposed by the chef of the restaurant “La Gare” located in Feurs, in Loire.

Medium

Preparation: 20 min

Cooking: 1h-1h30

4 servings

Which caramel is used in this recipe?

Traditional caramel

Ingredients

800 g pork cheek
75 cl brown beer
25 cl veal stock
1 tablespoon caramel
3 coloured carrots
1 parsnip
1 parsley root

1 garlic
1 carrot
1 red onion
1 bouquet garni
4 button mushrooms
Salt and pepper

Directions

Sear the meat until colored.

In a saucepan, sweat the aromatic filling, add the pork cheeks, sprinkle with flour, wet with brown beer, veal stock, caramel, add salt and pepper.

Simmer for 1h to 1h30.

Peel and wash all the vegetables.

Make the vegetable tagliatelles very finely.

Cook the tagliatelles in salted boiling water for 1 to 2 minutes and set aside.

Place the pork cheeks in the center of the plate. Place the tagliatelles on top and drizzle a dash of beer sauce over them.

To order a Box

cuisinez caramel

The first one is free!

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