Dish

Carrillada

Pork cheek

Carrillada is a popular dish in Spain, especially in the regions of Andalusia and Catalonia. The beef cheeks are marinated in a mixture of red wine, garlic, and spices before being slow-cooked for several hours. The result is a tender and flavorful meat that is often served with potatoes or rice. The dish is typically made with beef, but can also be made with pork or veal. Carrillada is a hearty and satisfying dish that is perfect for a cold winter day.

European cuisine› Mediterranean cuisine› Spanish cuisine

Meat Dish

Origins and history

Carrillada has its roots in Spanish cuisine and has been a popular dish for centuries. It is often served at family gatherings and special occasions.

Dietary considerations

Gluten-free

Variations

Carrillada can be made with different types of meat, such as pork or veal. The marinade can also be adjusted to suit personal taste preferences.

Presentation and garnishing

Carrillada can be presented in a deep dish with the meat and sauce on top of a bed of potatoes or rice. A sprig of fresh herbs, such as parsley or thyme, can be used as a garnish.

Tips & Tricks

To ensure the meat is tender and juicy, it is important to cook it slowly over low heat. The marinade can be prepared in advance to save time on the day of cooking.