Beef cheeks in red wine sauce with cauliflower purée from Basque: Spanish Recipes from San Sebastian & Beyond (page 60) by José Pizarro

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Notes about this recipe

  • Countesschicklington on November 09, 2025

    Delightful. Do not skip the marinading stage! We put this in a slow cooker for 5 hours, and the cheeks melted in our mouths! Cut the carrots in large chunks so they do not disintegrate during lengthy cooking time. Cauliflower puree was simple but balanced the rich beef cheeks well.

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