Carrillera al Cabernet whit rosemary potatoes

By Tina Roack
July 15, 2015
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Author Notes: This is an original recipe from Trova Wine Bar. A creation from his owner Alejandro Verbitsky. In Buenos Aires Argentina. Honduras 5903, Palermo.Tina Roack

Serves: 4

  • 2.2 pounds red meet (quijada)
  • 1 tomatoe
  • 2 onions
  • handfuls rosemary
  • pinches green onion
  • pinches thyme
  1. Clean jaw(red meet) and cut into large squares. Seal on a plate, baked. Chop the vegetables and place them in a pan with oil and fry, add the jaw. After a few minutes, add 750cm3 of cabernet sauvignon (the key is to use a good wine, concentrated, great wines of northern Argentina). After 1 hr incorporate rosemary and thyme. 3-4hs simmer, stirring gently to avoid breaking the pieces of jaw.
  2. Potatoes can be cooked in the oven until golden brown, they are served with olive oil flavored with rosemary. By serving the cheek, complete with balsamic vinegar and garnish with sprigs of rosemary
  3. For this wine, intense, the ideal marriage is a Laborum Tannat, the winery's future Cafayate. A thick wine, structured, with a strong presence of black fruit and good acidity, which help cleanse the plate and get it ready for the next bite.

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