Spanish Slow cooked beef cheeks with tomato bread “Carrillada de Ternera”
#Christmastgift
Having been to Benidorm a couple of years ago with my Sister Lorraine for a short break, we managed to sample some of the traditional Spanish tapas dishes in the old town.
So what better than my version of a lovely traditional dish, fitting for a holiday in Benidorm…..no not fish & chips or donner kebab !! But Slow cooked Spanish beef cheeks with tomato bread.
Spanish Slow cooked beef cheeks with tomato bread “Carrillada de Ternera”
#Christmastgift
Having been to Benidorm a couple of years ago with my Sister Lorraine for a short break, we managed to sample some of the traditional Spanish tapas dishes in the old town.
So what better than my version of a lovely traditional dish, fitting for a holiday in Benidorm…..no not fish & chips or donner kebab !! But Slow cooked Spanish beef cheeks with tomato bread.
Open in Cookpad AppSteps
- 1
In a large heated frying pan add the chorizo and fry until golden.
Reduce heat and cook the onions and garlic until the onions are slightly caramelised. Push to one side and add your seasoned beef cheeks that have been trimmed and removed of any sinew.
Cook for about 5 minutes on either side so that the flavours are sealed in.
Add the contents to your slow cooker or casserole dish if you are using the oven.
- 2
In the pan add the paprika and saffron then deglaze with the red wine and sherry vinegar.
Add the tomatoes and vegetable stock and stir well.This can now be added to the slow cooker or casserole dish.
If you are using the slow cooker like I did, let the beef cheeks slowly cook away for about 8 hours or until the meat is tender. Once you know the meat is done add the olives and cook for another 20 minutes. (use the same method using the oven but just adjust the cooking times)
- 3
Then drain your sauce into a medium saucepan and reduce at a high heat until the sauce has thickened.
Then return to the slow cooker for another 20 minutes, which gives you enough time to prepare your tomato bread.Heat a griddle pan until piping hot.
Slice the bread in half, brush liberally with olive oil. Rub a bruised clove of garlic across each side and toast your bread.
- 4
Roughly chop up a few cherry tomatoes and squash them down. (You can peel them if you like but I didn’t bother)
When the bread is toasted spread the tomato mixture thinly across, sprinkle sea salt generously on top and it’s ready to serve.
Serve the Spanish beef cheeks with the tomato bread and some white rice.
Cooksnaps
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