The word estofado comes from the French term estoufe, which means to asphyxiate, because the ingredients are cooked in a container that is completely closed off, with the result that the meat absorbs all the flavours of the other ingredients. In Spain, this is a traditional cooking technique and it gives rise to different recipes. For this technique, you'll need the following ingredients: 100 g carrot100 g onion30 g olive oil2 g pepper150 g red wine700 g waterSalt300 g pork cheeksStart by removing the excess fat from the meat and then cut it into pieces. Add salt and pepper and place it in a pot with a dash of olive oil. Brown the meat for a few minutes and then remove it.In the same pot, add the carrot and the onion and fry lightly. Add the meat again and pour in the wine and water until it boils.Close the pot and let it cook for 90 minutes. Remove it from the pot and now you have a delicious stew!Discover more Spanish cooking techniques on our YouTube channel https://www.youtube.com/watch?v=2qTzxpjaJxs&list=PL9Vifd4YLOLIoqgPgz6Ja8ruUXW1Lwgy4Learn more about Spanish gastronomy:More Spanish Recipes https://bit.ly/2Tz4mnnSubscribe to our YouTube channel here https://bit.ly/3gqloNx