Description
Beef cheeks in sauce are a tender and flavorful dish perfect for special occasions.
Ingredients
Scale
- 1 kg of beef cheeks
- 2 large onions
- 4 cloves of garlic
- 2 carrots
- 500 ml of red wine
- 500 ml of beef broth
- Olive oil
- Salt and pepper to taste
- Aromatic herbs (thyme, rosemary)
Instructions
- Clean the beef cheeks and remove excess fat. Season with salt and pepper to taste.
- In a large pot, heat a drizzle of olive oil over medium heat. Sear the beef cheeks on both sides until browned. Remove and set aside.
- In the same pot, add chopped onions and crushed garlic. Sauté until golden and translucent.
- Add sliced carrots and continue cooking for a few minutes.
- Pour in the red wine and let it reduce by half, scraping the bottom of the pot to dissolve meat remnants.
- Return the beef cheeks to the pot and add the beef broth along with the aromatic herbs.
- Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, or until the meat is tender.
- Once cooked, remove the beef cheeks and keep warm. Reduce the sauce if necessary to thicken it, then strain if desired.
- Serve the beef cheeks with sauce on top and accompany with mashed potatoes or vegetables to taste.
Notes
- This dish is best served warm.
- Pair with a glass of red wine to enhance the flavors.
- Can be made a day in advance for improved taste.
- Prep Time: 15
- Cook Time: 120
- Category: Main course
- Method: Braised
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2
- Sodium: 800
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 50
- Cholesterol: 110
Keywords: beef cheeks, braised beef, Spanish recipes, comforting meals