Wagyu tail and cheeks in red wine

Cooked Cheeks

Wagyu tail and cheeks in red wine

This dish is typical at the Santa Rosalía Restaurant in Bilbao, located on Diputación Street, 8. The chef's recipe is valid for tail and cheeks, but both must be cooked separately.

Cooking time: 3 to 4 hours (approximately)


  • 2 kilos of Carrot
  • 2 kilos of leek
  • 3 kilos of white onion
  • 1 head of garlic
  • 2 liters of red wine
  • 5 bay leaves
  • Peppercorns
  • Salt and ground pepper
  • 100 milliliters of olive oil
  • Meat broth (optional)
  • Wagyu tail and cheeks


  1. Wash, peel and cut the vegetables into slices and cubes.
  2. Cut the tail into portions and clean the cheeks of nerves and excess fat.
  3. Season both the tail and the cheeks with salt and pepper.
  4. Sauté 100 milliliters of oil in a pot and add the properly peeled head of garlic.
  5. Sear the tail or cheeks, respectively, until completely browned and remove the tail and cheeks from the heat.
  6. In the same pot (unwashed), add the properly chopped vegetables until they are completely poached.
  7. Once the vegetables are poached, add the tail or cheeks to the same pot and stir.
  8. Subsequently, add the red wine and bring to a boil to completely evaporate the alcohol.
  9. Then cover with meat broth (preferably) or water.
  10. Bring to a boil and, once you reach this point, cover and lower the heat and stir constantly for 3 or 4 hours, depending on the type of ingredient (tail or cheeks).
  11. Once you have verified that the meats are done, remove from the heat and blend the vegetables and the remaining broth.
  12. Finally, strain the vegetables and other already crushed sauce-like ingredients and bring to a boil again.

Santa Rosalía Restaurant in Bilbao