Beef Cheeks in Bourguignonne Sauce

Name: Beef Cheeks in Bourguignonne Sauce
Yield: 2 servings
Ingredients: 2 (about 1 1/3 lbs) beef cheeks; 2 carrots 🥕; 1 medium onion; 2 cloves garlic; 1 tablespoon flour; 1 1/4 cups 2015 Cariñena Reserva red wine (300 ml); Olive oil; Salt; Pepper; Thyme; Oregano

Marga @margacook

Zaragoza

With this dish, it's impossible not to be happy today!! 😁
Beef cheeks are an exceptional cut of meat that melts in your mouth. If we add a sauce made with 2015 Cariñena Reserva red wine, it's perfect.

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Ingredients

2 servings

2(about 1 1/3 lbs) beef cheeks
2carrots 🥕
1medium onion
2 clovesgarlic
1 tablespoonflour
1 1/4 cups2015 Cariñena Reserva red wine (300 ml)
Olive oil
Salt
Pepper
Thyme
Oregano

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Steps

1

Season the meat with salt and pepper, lightly coat with flour, and sear over high heat in olive oil in a pot.
2

Once the meat is browned, remove and set aside.
3

In the same oil, sauté the onion, garlic, and carrots.
4

Once the vegetables are ready, add the beef cheeks back to the pot, pour in the wine, and add the thyme.
5

Let the alcohol evaporate. Add vegetable broth or water, which I chose for a milder flavor.
6

Cook for about 30 minutes, turning the meat halfway through cooking.
7

Sprinkle oregano on top.
8

Once the beef cheeks are cooked, remove them and blend the vegetables.
9

Plate the beef cheeks with the sauce on top.
10

Enjoy!