What you will need:

• 4 beef cheeks
• 2 garlic heads, cloves separated
•  1 carrot, sliced
•  1 leek, sliced
•  1 onion, sliced
•  1 tomato, diced
•  1 tsp sweet paprika
•  150ml brandy
•  1 bottle Beronia Crianza
•  1 tbsp flour
•  50ml olive oil
•  3 ltres beef stock
•  Salt
•  Pepper

  1. Carefully clean the beef cheeks, removing any nerves and fat excess. Cut into pieces (about the size of a small fist). Season the meat and dredge it in the flour.
  2. Heat a Dutch oven or casserole on a high heat with a bit of olive oil and sear the beef on each side until brown. Set aside.
  3. In the same pot, sauté the vegetables and the whole garlic cloves. Once they begin to soften, add the remaining flour and the paprika.
  4. Once the vegetables are softened, add the beef cheeks. Pour in the brandy, wine and beef stock and season.
  5. Reduce the heat as low as possible and cook for about two and a half hours, until a fork inserted comes out easily.
  6. Allow to cool and separate the meat from the stewed vegetables.
  7. Blend the vegetables to obtain a smooth sauce, straining if desired. Serve the pieces of beef with sauce ladled over them, alongside some crusty bread.

 

Grape iconWine match: Beronia Rioja Gran Reserva

A smooth, velvety wine which fills the mouth with complex flavours of black fruit, figs and well integrated sweet spice.

 

Recipe from Mimo San Sebastian 

PATO

“Carrilleras… they could very well be one of the most popular pintxos around. Originally, they were served as a second course at dinner but once one pintxo bar began to feature them, soon nearly all followed suit. You’ll see why when you make these slow-roasted, fork-tender beef cheeks.

Both Mimo and Beronia are committed to the good life – good friends, good food and good wine. Together we have brought this to life in the San Sebastian Food Cooking School and Beronia Txoko.
Twitter @mimo_food
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Mimo Food San Sebastian

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