| Prep: 20 mins | Cook: 2 hrs 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 22g | 7g | 14g |
| sugars | fibre | protein | salt |
| 6g | 2g | 36g | 1.2g |
Why I Love Spanish Carrillada de ternera en salsa de vino
There’s something incredibly comforting about slow-cooked meals. They have a way of bringing people together, nurturing the soul, and crafting memories that linger long after the meal is over. One recipe that does this especially well is Carrillada de ternera en salsa de vino, a Spanish dish that has woven itself into my culinary heart.
Growing up in Montana, my days started with the rising sun over the great plains, and my nights were filled with the aroma of hearty meats and fresh produce, often prepared by the skilled hands of those who lived off the land. The meals from my childhood shaped my palate, and while bison burgers and venison steaks hold a significant place in my cooking repertoire, I’ve always had a curiosity for flavors that ventured beyond my homeland.
A Marriage of Flavors
The beauty of Carrillada de ternera en salsa de vino lies in its flavorful complexity and irresistibly tender meat. Beef cheeks are an often-overlooked cut of meat that’s transformed into a mouthwatering delicacy when slow-cooked. The combination of red wine, fresh vegetables, and aromatic herbs harmonizes to create a sauce that’s rich and robust. It’s a dish that speaks to both the simplicity and sophistication of Spanish cuisine.
Inspiration in Every Bite
This recipe brings together some of the essential elements I love in cooking—patience, precision, and passion. The technique of braising the beef cheeks transforms them into a melt-in-your-mouth experience, reminiscent of the slow-cooking methods I learned while growing up. The wine-infused sauce, punctuated by garlic, thyme, and rosemary, envelops the meat in layers of savory goodness. It’s the kind of dish that invites you to savor each bite and pass on stories of tradition and heritage to those around your table.
As much as I’d love to take full credit for this recipe, the inspiration comes from a collaboration of culinary experiences and learning from talented chefs like José Andrés, whose dedication to Spanish cuisine is unparalleled. His ability to honor traditional dishes while introducing innovative techniques has been incredibly influential to my journey as a chef.
I often pair this dish with creamy mashed potatoes or a simple crusty bread, similar to how you’d accompany a beef stew. The deep, hearty flavors of the Carrillada de ternera en salsa de vino are perfect alongside lighter, contrasting sides. Additionally, this dish pairs beautifully with a glass of Tempranillo, accentuating the wine-based sauce and enhancing the overall taste experience.
In conclusion, Carrillada de ternera en salsa de vino is more than just a recipe; it’s an expression of flavors that connects my Montana roots with my culinary explorations. It’s a celebration of slow-cooked meals that tell stories, bring warmth, and enrich our lives, one hearty bite at a time.
What You’ll Need
- 3 lbs beef cheeks
- 1 large onion, chopped
- 2 medium carrots, chopped
- 1 leek, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 cups red wine
- 1 cup beef broth
- 1/4 cup olive oil
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh parsley (for garnish)
Method
Step One
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cheeks with salt and black pepper. Lightly coat them with the all-purpose flour.
Step Two
Sear the beef cheeks in the hot oil until they are browned on all sides. Remove the beef cheeks from the pot and set them aside.
Step Three
In the same pot, add the chopped onion, carrots, leek, and green bell pepper. Cook, stirring occasionally, until the vegetables are soft and beginning to brown, about 10 minutes.
Step Four
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Step Five
Stir in the tomato paste, then add the red wine, beef broth, bay leaves, dried thyme, and dried rosemary. Bring the mixture to a boil.
Step Six
Return the beef cheeks to the pot. Lower the heat to a simmer, cover, and cook for about 2.5 to 3 hours, or until the beef cheeks are tender and can be easily shredded with a fork.
Step Seven
Remove the bay leaves and discard them. Adjust the seasoning with salt and black pepper, if necessary.
Step Eight
Serve the beef cheeks hot, garnished with the chopped fresh parsley. Enjoy your Carrillada de ternera en salsa de vino!
