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.
CONTAINS SULPHITES and GLUTEN.
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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"Ameztoi Anaiak S.L. has participated in the ICEX-Next Export Initiation Program, with the support of ICEX and the co-financing of European ERDF funds. The purpose of this support is to contribute to the international development of the company and its environment."
