Cheeks with red wine

Carrilleras al vino tinto

The cheeks or cheeks have become a piece of offal with a lot of value in the kitchen because of how rich and tasty they are. It is a cut that is extracted from the face of the animal and is found on both sides of either the pork or the beef. This stewed meat is very melty due to its gelatinous structure. So our red wine cheeks are a perfect dish to surprise.

  • 8 beef or pork cheeks
  • 2 onions
  • 4 cloves of garlic
  • 3-4 carrots
  • Extra virgin olive oil
  • Salt
  • Ground black pepper
  • 1 bay leaf
  • 150ml meat broth
  • 250ml red wine
  • 150g mushrooms


  1. We put a good amount of olive oil in our Selecta Quick Cooker , heat and add the cheeks and brown them. You shouldn't leave them for too long, we just want to seal them.
  2. We take out the cheek pads and reserve.
  3. Add the onions cut into julienne strips, along with the garlic and sauté until soft.
  4. Add the diced or sliced ​​carrots and sauté for a few minutes.
  5. Next we put the cheeks in the pot and add the wine. We stir well and let the alcohol evaporate.
  6. Add the salt, bay leaf, ground black pepper and broth. It must be covered or at least reach the signal on our pot that indicates the minimum and not go beyond the maximum signal.
  7. We close the pot and once the weight is up we will have it cooking for 15 minutes.
  8. After this time, we let the pot release all the steam, open it and add the mushrooms cut into quarters or sliced, as you like.
  9. We let it boil for a few minutes so that the sauce reduces and in that time our mushrooms will be ready.
  10. We serve and don't forget the bread to dip.
cheeks0085web Photographs and recipe by Raquel Carmona .

Reading next

Churros caseros
Rabo de ternera al vino tinto

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.