Spanish cuisine · Meat & Kebab

Carrilleras de Ternera

Beef cheeks braised in red wine – melting tender, modern tapas cooking.

Ingredients · for 4 servings

• 1 kg beef cheeks
• 2 onions
• 2 carrots
• 1 leek
• 4 garlic cloves
• 500 ml red wine
• 300 ml beef stock
• 1 tbsp tomato paste
• 2 bay leaves
• Olive oil

Instructions

1. Pat the beef cheeks dry, season with salt and sear in olive oil in batches; remove.
2. Roughly dice the onions, carrots and leek and roast for 5 min; add the tomato paste and roast for 1 min.
3. Deglaze with red wine and reduce for 2 min.
4. Return the meat, add the beef stock and bay leaves and braise covered at gentle heat for about 2.5 hrs until the cheeks are butter-tender.
5. Remove the meat and keep warm; strain the sauce and reduce until creamy.
6. Arrange over the cheeks and serve hot.