April 19th, 2012
After a day of printing and picture hanging, Oli cooked Galtas de Ternera (beef cheeks). The recipe here differs considerably to mine – these were cooked with onions, cardamom pods, coriander seeds, cumin and a pungent curry powder that had been brought back from India by a friend (it smelled considerably fresher and more flagrant than the types one can buy in Britain). The above 6 cheeks were cooked slowly on the stove top for about 3 hours.
Beef cheeks are one of those cuts of meat that’s not very popular in Britain these days, but with long slow cooking they’ll produce a delicious and comforting stew or casserole. They are spectacularly cheap in Barcelona’s Boqueria market.
Serve with spinach and mashed celeriac or potatoes.