Idikiren Masailak Pxrekin

Name: Idikiren Masailak Pxrekin (Beef Cheeks with Pedro Ximénez)
Yield: 6 Raciones
Cuisine: Spain
Ingredients: 500 ml (17 fl oz/2 cups) red wine; 1 teaspoon fine sea salt; 185 ml (6 fl oz/¾ cup) cream; 1 brown onion, sliced; 500 ml (17 fl oz/2 cups) Pedro Ximénez sherry; 1 head of cauliflower, broken into florets; 125 ml (4 fl oz/½ cup) olive oil; 40 g (1½ oz) butter; 1.5 kg (3 lb 5 oz) beef cheeks; 1 garlic bulb, halved; 3 bay leaves; 3 tablespoons thyme leaves; 3 carrots, roughly chopped

Beef Cheeks with Pedro Ximénez

Preparation info

6
Raciones

Difficulty
Medium

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

About

WHERE DOES FACT END AND MYTH BEGIN? EVERYWHERE I WENT IN THE BASQUE COUNTRY CHEFS WERE TELLING ME OF THE INCREDIBLE BEEF GROWN THERE. THAT IT WAS RARE, EXPENSIVE AND CAME FROM ANIMALS THAT WERE UP TO 12 YEARS OLD AND HAD BEEN FED ON GRASS ALL THEIR LIVES. THAT PRICKED UP MY EARS! I LOOKED FOR THIS BEEF IN THE MARKETS AND FOUND A LOT OF YEARLING AND VEAL FROM GALICIA. I WENT TO FARMS AND THE FARMERS TOLD ME THEIR BEEF WAS AROUND 2 YEARS OLD BUT HAD BEEN FED A LOT OF GRAIN. I WENT TO A BUTCHE

Ingredients

Method

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Part of

Euskal Sukaldaritza

Ray Andreou

11 months ago from Australia

Delicious. Took a little longer than 4 hours and then had to reduce the sauce. Wasn’t quite sure whether the halved garlic bulb gets served. Flavour is fantastic

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