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
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
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.
