Carrillera de Ternera Estofada al Pedro Ximénez con Purée de Castañas Azafranadas y Crujiente de Jamón Ibérico

Pat the beef cheeks dry and season them generously on all sides with fine sea salt and freshly ground black pepper.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cheeks in batches, if necessary, until deeply browned on all sides. Remove the seared cheeks and set them aside.

Reduce the heat to medium. Add the diced onion, carrot, and celery to the pot. Sauté, stirring occasionally, for 8-10 minutes until the vegetables are softened and lightly caramelized. Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color. Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer and reduce the liquid by half.

Return the seared beef cheeks to the pot. Add the beef broth, 100 ml of Pedro Ximénez sherry, bay leaves, fresh thyme, and fresh rosemary. Bring the liquid to a gentle simmer. Cover the Dutch oven and transfer it to a preheated oven at 150°C (300°F). Braise for 3 to 3.5 hours, or until the beef cheeks are incredibly tender and can be easily pulled apart with a fork.

While the beef is braising, prepare the Saffron Chestnut Purée. In a saucepan, gently warm the whole milk, heavy cream, and unsalted butter. Add the cooked chestnuts and the saffron-infused milk. Simmer gently for 5-7 minutes to allow the flavors to meld.

Carefully transfer the chestnut mixture to a food processor or use an immersion blender to blend until completely smooth and creamy. Season with salt to taste. Keep the purée warm until serving.

For the Jamón Ibérico crisp, preheat your oven to 180°C (350°F). Lay the thinly sliced Jamón Ibérico on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the ham is crispy. Let it cool slightly, then gently crumble it into small pieces.

Once the beef cheeks are tender, carefully remove them from the pot and place them on a plate, covered loosely with foil, to rest. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the flavorful liquid. Discard the solids.

Skim any excess fat from the strained braising liquid. Bring the liquid to a simmer over medium-high heat. Add the remaining 50 ml of Pedro Ximénez sherry. Reduce the sauce until it thickens to a rich consistency that coats the back of a spoon. Season the reduction with salt and pepper to taste.

To serve, place a generous dollop of the warm Saffron Chestnut Purée on each plate. Carefully place a braised beef cheek on top of the purée. Spoon the rich Pedro Ximénez reduction generously over the beef. Finish by sprinkling the crumbled Jamón Ibérico crisp over each serving for a textural contrast and an extra layer of savory flavor. Serve immediately.