Movida Beef Cheeks Recipe With Pedro Ximenez

Cheek is one of the most appreciated offal products on the market and it seems that lately it has become fashionable in restaurants. The softness of its meat, together with a cheaper price than other pieces of beef, make cheeks a very popular raw material. If you like traditional stews, don’t miss out on this recipe for Pedro Ximénez cheeks.

As its name suggests, the cheeks are a part of the cow, pig or ox, located on the face. It could be said that it corresponds to the cheek. Its texture is soft and gelatinous due to the high amount of collagen present in the tissue, which is why they are very tender when cooked in the form of a stew. The ones I have used to make this recipe were beef, but the pork ones are also very tasty.

Although there are different ways to prepare them, one of the most typical and easy is stewed in a delicious sauce based on vegetables, with the unmistakable aroma of Pedro Ximénez . If you do not have this fragrant sweet wine, you can substitute it for a port, for example. As with this type of traditional dishes, you can use the vegetables you have at home, they do not necessarily have to be the same as those used in the recipe.

The cheeks can be cooked in a pot or casserole in the traditional style, that is, letting them simmer for an hour or more. But, in my opinion, they are just as good if we use the pressure cooker, with the advantage that the cooking time is reduced by half.

Tools Need to make Movida Beef Cheeks:

  • Pressure cooker (or a casserole in its absence)
  • Cutting board
  • Sharp knife
  • Blender to blend the sauce
  • Skillet to brown the cheeks (optional)
Movida Beef Cheeks Recipe With Pedro Ximenez.jpg

Movida Beef Cheeks With Pedro Ximenez

Yield: 1
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Additional Time: 30 minutes
Total Time: 3 hours 30 minutes

If you are looking for a dish with a special touch but, at the same time, easy to prepare, this recipe is a safe bet. Here I will tell you how to make Pedro Ximénez cheeks in a quick pot and in the traditional way.


  • 6 veal or pork cheeks
  • 2 carrots
  • 1 large onion
  • 1/2 red pepper
  • 1 clove garlic
  • 1 bay leaf
  • 1 clove
  • 2 glasses of beef broth
  • 1 glass of red wine
  • 1 glass of Pedro Ximenez wine
  • 2 or 3 tablespoons of flour
  • olive oil
  • salt and pepper


  1. First, coat the cheeks with a little flour. Then brown them over medium-high heat, in a pan to which you will have added a drizzle of olive oil. You can also perform this step directly in the pressure cooker. Cooking them for one or two minutes on each side will be enough. Reserve the cheek pads.
  2. Cut the vegetables into small, regular pieces or, as they say in the jargon, b noise. Add them to the pressure cooker and sauté them with a little olive oil for about 15 minutes, until they are poached. To help this process, you can add a pinch of salt.
  3. Then put the cheeks in the pot along with the wine, the broth, and the Pedro Ximénez. Don't forget to add the spices.
  4. Cover the pot and cook for 30 minutes once it has built up pressure. If you use a normal pot or casserole, the cooking time would be approximately one hour. In both cases, the meat must be very tender and honeyed.
  5. When the pressure of the pot has lowered, remove the cheeks and let the sauce reduce a little if you want it thicker. If you have used the normal pot, you will also have to control the degree of smoothness of the sauce.
  6. Finally, crush the sauce from the cheeks with the mixer, making sure it is fine.
  7. To assemble a dish, you can cut the meat in slices, or present the whole cheeks. In both cases, napa the meat with the Pedro Ximénez wine sauce. That is, cover them with the sauce.
  8. In the portion that you see in the photo, I have opted for a light salad-based garnish, although it must be recognized that some good fried potatoes or little mashed potatoes would be the perfect match for these Pedro Ximénez cheeks. If you want to give your dish a little more punch, take a look at these specially baked potatoes for a garnish.


  • This stew can be used to cook other gelatinous meats such as oxtail.
  • We can also add other aromatic herbs such as thyme or star anise, which combine very well with the flavor of red meat.
  • These types of stews are richer if we taste them from one day to the next, as the flavors of their ingredients are enhanced.
  • The cheeks are frozen great, so do not hesitate to prepare more portions.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 495Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 11gCholesterol 164mgSodium 661mgCarbohydrates 13gFiber 2gSugar 3gProtein 47g

Leave a Comment

Skip to Recipe