Ox Cheeks with Red Wine and Tagliatelle
Ox Cheeks with Red Wine and Tagliatelle
Ox Cheeks with Red Wine and Tagliatelle
Ox Cheeks with Red Wine and Tagliatelle

Ox Cheeks with Red Wine and Tagliatelle

Regular price
£6.80
Sale price
£6.80
Quantity must be 1 or more
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Order Deadline for Sunday

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Brown the cheeks to be well sealed and reserve them. In the same casserole, fry the onions with the cloves of garlic and add the flour, carrots, tomatoes, red wine and the reserved cheeks. Cover with homemade beef broth, season and cook over very low heat for six to seven hours.

Veal cheeks, onion, garlic, carrot, tomato, wheat flour, red wine (sulphites), aromatic herbs, extra virgin olive oil, salt and tagliatelle (wheat flour).

Keep frozen at -18ºC. Once defrosted, keep refrigerated and consume in 2 or 3 days.
Cooking instructions: From chilled, put in the microwave at full power for 5 minutes.

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