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Beef cheeks in Pedro Ximenez
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Prep Time:
30 minutes
Cook Time:
240 minutes
Total Time:
270 minutes
User Recipe: Delicious and easy-to-make spaghetti carbonara recipe with crispy bacon, creamy sauce, and perfectly cooked spaghetti noodles. Garnish with fresh parsley and parmesan cheese for an extra burst of flavor. Rewritten: Flavorful spaghetti carbonara with crispy bacon, creamy sauce, and fresh garnishes - a simple and satisfying dish.
Ingredients:
  • 113.75 gm olive oil
  • 1.5-2kg beef cheeks, silver skin removed
  • 4 carrots, roughly chopped
  • 1 whole garlic bulb, halved
  • 2 brown onions, roughly chopped
  • 500ml sherry
  • 500ml red wine
  • 3 bay leaves
  • 1 big bunch of thyme
  • Salt, to season
  • 500ml beef stock
  • 1 whole head cauliflower
  • 250ml cream
  • 20g butter
Instructions:
  • Heat half of the oil in a sturdy casserole pan and sear the beef cheeks in batches until nicely browned and sealed. Remove and set aside once finished.
  • Heat the remaining oil in the pan, then sauté the carrot, garlic, and onion for 10 minutes, making sure to scrape up all the flavorful bits from the bottom of the pan. This will enhance the dish when you deglaze.
  • Stir in the bay leaves, thyme, generous pinch of sea salt, wine, Pedro Ximenez Sherry, and stock. Place the beef cheeks back in the pan.
  • Once the casserole reaches a gentle boil, cover it with the lid and bake in the oven at 160C for 3.5 to 4 hours.
  • Cook the cauliflower on medium heat with a luxurious mixture of 250ml of cream and butter until the cauliflower is tender. Blend with a stick blender until smooth, then season with salt to taste.
  • Plate the tender beef cheeks alongside a creamy cauliflower mash.

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