Recipe of beef cheeks in Spanish sauce

Recipe of beef cheeks in Spanish sauce receta de entrecot con salsa de champinones 29

Recipe of beef cheeks in Spanish sauce

Recipe of beef cheeks in Spanish sauce receta de entrecot con salsa de champinones 29 500x334

The cheeks are always an excellent choice, but this recipe of beef cheeks in Spanish sauce is the best you will eat in your life. Why? Because the meat is cooked very tender after 90 minutes of cooking in a vegetable sauce, red wine and beef broth, you will suck your fingers!

If you dare to prepare this dish, at Unareceta.com we suggest you also prepare a delicious homemade garlic bread so you can dip it in the Spanish sauce and make the most of each bite of your cheeks or creamy mashed potatoes.

That said, what do you think if you put together the ingredients of the beef cheeks in Spanish sauce and start cooking? Let’s go there!


Ingredients


  • 4 beef cheeks
  • 4 cloves of garlic 
  • 1/2 liter of red wine
  • 2 onions
  • 4 carrots
  • 2 zucchini
  • 2 bay leaves
  • 1 liter of beef broth
  • Olive oil
  • Salt
  • Ground black pepper

 

Preparation of beef cheeks in Spanish sauce

1-The first thing we will do is prepare all the ingredients. For them, peel and cut the onions into small squares. Then do the same with the carrots and garlic cloves. Now it’s the meat’s turn.

2-Remove the fat that the cheeks can have with the help of a knife and then cut them into medium pieces. Wash the zucchini and cut into slices about one centimeter thick. Ready the ingredients, let’s start cooking!

3-In a large and deep pot add a little olive oil and when it is hot add the onion, garlic and carrots. Let poach over medium heat for five minutes so that the onion and garlic will boil all their flavor.

4-After, add the zucchini, the bay leaves and salt and pepper to taste. Let cook the preparation until you notice that the zucchini has thrown all the water and begins to be ready, with five minutes will be enough.

5-When the zucchini is ready, add the cheeks, red wine and beef broth. Raise the heat to the maximum for two minutes to evaporate the alcohol. Then lower the temperature to medium heat again, cover the pot and let cook the preparation for 90 minutes.

6-It is important that the preparation does not dry, so from time to time uncover the pot and verify that it has broth. Otherwise, add one more glass of the veal preparation.

7-After the time, uncover the pot, take out the bay leaf and place the cheeks on a plate. Then process the broth and vegetables in the blender to have a homogenous sauce.

8-Pour the sauce into the pot again together with the cheeks, cook for five minutes over high heat to thicken and go. Serve your delicious beef cheeks in Spanish sauce and enjoy. Take advantage!

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