IAN & SPAIN

There are certain dishes that define traditional cuisine, dishes that are slow-cooked, rich in flavour, and perfect for cold days. The Carrilleras de Ternera Guisadas con Vino Tinto (Beef Cheeks Stewed in Red Wine) is one such recipe. This cut of meat, once braised, transforms into a meltingly tender, gelatinous, and luxurious piece, enveloped in a deep, aromatic sauce.

This traditional recipe is surprisingly easy to make and yields a deeply satisfying meal. The secret lies in the long, slow cooking process that allows the meat to become incomparably soft and the red wine to impart its robust character to the final sauce.

The Humble Origin and Enduring Tradition

The story of Carrilleras is rooted in the Spanish culinary principle of aprovechamiento (making use of everything). Historically, beef or pork cheeks were considered a humble cut, often overlooked in favour of prime steaks and roasts. In traditional Spanish kitchens, particularly in rural areas, this cut—along with other parts like shanks or tails—was prized by cooks for its unique texture.

The muscle tissue in the cheek is dense, but it is marbled with a high amount of collagen. Braising the cheeks involves long, slow heat in a liquid base. This process breaks down the tough collagen into gelatin, which gives the final dish its signature melting tenderness and adds a luxurious, velvety body to the sauce. This 'guiso' is a staple of Spanish 'cocina tradicional', embodying comfort food perfected over generations.

Carrilleras de Ternera Guisadas con Vino Tinto (Traditional Beef Cheeks in Red Wine)

Ingredients

Instructions

1. Prepare the Meat: Clean the beef cheeks, removing any excess skin. Season with salt and pepper. Lightly flour them (optional).

2. Seal the Cheeks: Heat the olive oil in a large casserole. Sear the cheeks on all sides until browned, then remove and set aside.

3. Sauté the Vegetables: Lower the heat. Sauté the chopped onion, carrots, and garlic until soft. Add the bay leaf and aromatic herbs.

4. Deglaze with Wine: Return the cheeks to the pot. Pour in the red wine and bring to a boil, letting it cook for about 10 minutes to allow the alcohol to evaporate.

5. Braise: Add the beef broth. Bring to a simmer, cover the casserole, and cook for 30 minutes. Flip the meat, cover, and cook for an additional 20 minutes.

6. Reduce Sauce: Remove the lid and let the stew simmer for about 15 minutes to reduce and thicken the sauce.

7. Finish the Sauce: Remove the beef cheeks. Pass the sauce and vegetables through a food mill (pasapuré) or blend until smooth.

8. Serve: Slice the cheeks and drizzle generously with the sauce.

Serving Suggestion

Serve with creamy homemade Mashed Potatoes or Roasted New Potatoes. Garnish with fresh, chopped parsley or herbs.

Ingredient Variations For Your Stew

While the classic recipe is wonderful, the dish is forgiving and can be easily adapted based on what you have on hand or what flavour profile you prefer:

Ultimately, the Carrilleras Guisadas al Vino Tinto is more than just a recipe; it is a testament to the power of slow cooking and simple, quality ingredients. This dish transforms an often-neglected cut of meat into a centrepiece of flavour and texture, embodying the warmth, history, and generosity of traditional Spanish cuisine. Whether you stick to the classic preparation or experiment with a touch of sherry or dark chocolate, this hearty stew promises a profoundly satisfying and meltingly tender meal that is sure to become a cherished favourite.