Beef Cheek in Red Wine (Carrilleras de Ternera)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 700 g braising beef, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 1 carrots, cubed
- 250 ml red wine
- 2 ripe tomatoes, finely chopped
- 1 bay leaves
- 300 ml beef stock
Nutrition (per serving)
- Calories
- 372 kcal
- Protein
- 37.6 g
- Carbohydrate
- 8.7 g
- of which sugars
- 5.1 g
- Fat
- 15.2 g
- of which saturates
- 6 g
- Fibre
- 1.8 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little oil in a large pot and brown the beef well on all sides, about 8 minutes (use beef cheek instead if your butcher has it). Add the onion, garlic and carrot and cook for 7 minutes.
- 2
Pour in the red wine and let it bubble for 2 minutes, then stir in the tomatoes, bay leaf and beef stock.
- 3
Cover and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes until the beef is completely tender and the sauce has thickened.
- 4
Lift out the bay leaf, check the beef has no pink remaining, season to taste and serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.