Lunch

Beef Cheek Estofado with Charred Root Vegetables & Sherry Reduction

Name: Beef Cheek Estofado with Charred Root Vegetables & Sherry Reduction
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 2 servings
Ingredients: 2 beef cheeks (about 280g total), trimmed of excess surface fat; Salt and cracked black pepper; 2 tbsp extra-virgin olive oil; 120ml dry oloroso sherry; 250ml dry red wine (Spanish Tempranillo or Rioja); 200ml beef stock; 1 can (400g) whole San Marzano tomatoes, crushed by hand; 1 medium carrot, cut into chunks; 1 small parsnip, cut into chunks; 8 pearl onions, peeled; 150g cremini mushrooms, halved; 2 bay leaves; 3 sprigs fresh thyme; 1 tbsp tomato paste; 200g baby carrots, halved lengthwise; 150g baby turnips, quartered; 100g celeriac, cut into 2 cm batons; 8 fresh sage leaves; 1 tsp Dijon mustard

Braised beef cheeks sink into a silky red-wine and sherry-enriched sauce studded with pearl onions, mushrooms, and tomato. Finished with charred turnips, baby carrots, and celeriac, and garnished with crispy sage. This is a dish that teaches patience and rewards it.

580calper serving 42gprotein 28gcarbs 26gfat 25min prep 120min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this