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
Flavourful brown stock, usually made with beef, veal, lamb, or turkey bones is one of the fundamentals of home cooking. It takes a little time, but not much effort. And roasted bone stock adds an immense amount of flavour — as an ingredient, or on its own, as a soup. Stock keeps well in the fridge, for about a week; or you can freeze little aliquots of it, and add it as needed.
Homemade brown stock is much better than almost anything you can buy in the store (some of which is offensively bland). And making your own is a great way to use every scrap of food. Never throw bones away! Keep them (freeze them) and make stock.
beef, simple, soup, stock, turkey