Carrillera de Ternera (Braised Beef Cheeks)
Tender and flavorful braised beef cheeks slow-cooked in a rich red wine and vegetable sauce, creating a comforting and elegant dish with melt-in-your-mouth texture.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Spanish
- Diet: Halal
Ingredients
- 4 beef cheeks (about 1–1.2 kg total)
- 2 medium carrots, peeled and sliced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) red wine
- 2 cups (480 ml) beef broth
- 3 tablespoons olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Trim excess fat from beef cheeks, pat dry, and season with salt and pepper.
- Heat olive oil in a large pot and sear beef cheeks for 3–4 minutes per side until browned. Remove and set aside.
- In the same pot, sauté onion, carrots, and garlic for 5–7 minutes until softened.
- Pour in red wine, scraping the bottom of the pot, and let it reduce by half.
- Return beef cheeks to the pot and add beef broth until mostly submerged.
- Cover and simmer on low heat for about 2 hours, or cook in the oven at 160°C (320°F) until tender.
- Remove beef cheeks and simmer sauce uncovered to thicken slightly.
- Serve hot with sauce spooned over the top.
Notes
- Add herbs like thyme or bay leaves for extra flavor.
- Blend vegetables into the sauce for a thicker consistency.
- Substitute wine with extra broth if needed.
- Dish tastes even better the next day.
- Reheat gently to maintain tenderness.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
