José Ramón Andrés
Buey con Cabrales Como le Gusta a Mi Madre
My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres. To this day, every time I want to feel like I'm in Asturias, I eat some Cabrales, by itself or in this beef recipe.
To roast garlic, first cut a thin slice from the top of each head to expose the tips of the cloves. Arrange the heads side by side in a small baking dish and drizzle a little olive oil over them. Roast in a 375°F oven until the garlic is browned and the cloves are very tender when poked with a fork, about 30 minutes. Cool to room temperature, then squeeze the softened garlic cloves out of their skins.
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