This is a simple to prepare Andalusian tapas. It also makes a perfect main, or a component of a big Andalusian feast (we’ve done it — it’s spectacular). This recipe takes the more common soffrito-and-wine preparation for cheek meat, and gives it a light, sweet, early autumn afternoon flavour with the addition of honey and apple.
— Brad, Eliseo
andalusian, beef, brad, cheek, eliseo, Mediterranean, spanish, tapas
This is one of our go-to comfort foods. The meat is rich and buttery, and is complemented by the sweetness of the shallots and the tanginess of the lemon-caper butter sauce. You’d normally serve it with buttered noodles (yes, this amounts to a lot of butter — deal with it). It’s the kind of home-cooking meets fine-dining Eliseo specialises in.
butter, capers, chicken, eliseo, Italian, lemon