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Beef cheeks in red wine

Beef cheeks in red wine

Beef cheeks in red wine baked in its own juice and with a red wine sauce reduced at very low heat. The onion, carrot, leek and beef broth we use in this recipe guarantee a dish with a very smooth texture and intense flavour. Beef cheeks in red wine is a second course that can be served on any occasion.


    Nutritional information
    Energetic value 576 kJ / 137 kcal
    Calories fats 5,5 g
    Saturated fats 1,5 g
    Carbohydrates 1,4 g
    Sugars 1,4 g
    Proteins 20,5 g
    Salt 0,89 g

    Beef cheeks (43%), water, onion, leek, carrot, red wine (2%) (SULPHITES), olive oil, salt and beef broth.

    May contain shell fish, fish, egg, soy, molluscs, milk and milk derivatives.

    MICROWAVE: Poke holes in the package film and heat for 2 minutes at maximum power. Then stir and serve.
    DIRECT HEAT: Remove the product from the package, place into a pan/skillet and heat covered over medium heat.

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