carillera de buey - beef cheek

Recipe: Slowly braised beef cheeks in Pedro Ximenez with cauliflower puree

Everywhere I went in 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. In a grill house on a hill I had the most wonderful chargrilled sirloin, but the chef there said the animal was no more than four years old. Somewhere in the Basque country someone once ate a steak from…

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