recipe by Chef José Andrés, Mi Casa at Dorado Beach, A Ritz-Carlton Reserve
Carne Guisada Sauce
Remove the silver skin and excess fat from the veal cheeks so there is about 1½lbs. of cleaned veal cheeks. Season the cheeks with salt and pepper to taste.
Sear the cheeks in a roasting pan until golden brown then set aside.
Roughly chop the vegetables then add to a roasting pan and roast until golden brown without burning.
Add the tomato paste and cook until caramelized, about 1 minute. Deglaze with the red wine then reduce by half.
Add the chicken stock and seared veal cheeks, then add the peppercorns, bay leaves and cilantro.
Cover and cook in the oven for about 2½ hours at 350°F.
Once the cheeks are completely tender, remove them from the cooking liquid and set aside to cool. Strain the cooking liquid and reserve 1½ qt. of it for the carne guisada sauce.
Warm the veal cheeks in a sauté pan before serving.
Carne Guisada Sauce
Reduce the cooking liquid by half.
Sweat the onion and garlic in a saucepot until golden brown. Add the peppers then sweat until cooked.
Once the vegetables are cooked through, stir in the reduced cooking liquid from the carne guisada. Simmer until a nappe consistency is reached, then strain. Nappe consistency is achieved when the sauce reaches a thickness that allows it to coat the food evenly. It should not be too thick or too thin.
Add the chopped cilantro then set aside to cool.
Combine the water and cornmeal in a pot over medium heat and bring to a boil.
Once the water starts boiling, cook for 15 minutes, stirring continuously. Once you start stirring, you must continue stirring until the funche is done. Do not start and stop! Taste to see if the corn meal is soft and cooked completely.
Add the butter in pieces and stir until the butter is well incorporated. Once the butter is totally incorporated, remove from heat and season with the salt.
In a saucepan heat the heavy cream then add the olive oil and mix well.
Slowly add the warm cream mixture to the cornmeal, continually stirring, until the desired consistency is reached.
In a sauté pan add 1 oz. of the extra virgin olive oil and caramelize the mushrooms then set aside.
In another sauté pan add the remaining 1 oz. of the extra virgin olive oil and sear the shrimp then set aside.
Place the funche in the middle of a plate, then place the veal cheeks on each side of the funche with a spoon of the carne guisada sauce over each.
Arrange the seared mushrooms and shrimp on top of the funche as shown in the picture.
Sprinkle the fried quinoa on each veal cheek then garnish with the salt, micro chives, micro cilantro, corn shoots and drizzle with the olive oil.
2001 Comando G "La Bruja de Rozas", Garnacha, Sierra los Gredos, Spain.