{"id":978,"date":"2016-06-07T06:37:26","date_gmt":"2016-06-07T04:37:26","guid":{"rendered":"https:\/\/fincasantarosalia.difadi.net\/rabo-y-carrilleras-de-wagyu-al-vino-tinto\/"},"modified":"2016-06-07T06:37:26","modified_gmt":"2016-06-07T04:37:26","slug":"rabo-y-carrilleras-de-wagyu-al-vino-tinto","status":"publish","type":"post","link":"https:\/\/www.fincasantarosalia.com\/en\/blog\/wagyu-tail-and-cheeks-in-red-wine\/","title":{"rendered":"Wagyu tail and cheeks in red wine"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-2096 size-large\" src=\"https:\/\/www.fincasantarosalia.com\/\/wp-content\/uploads\/2016\/06\/CarrillerasCocinadas-1024x682.jpg\" alt=\"\" width=\"1024\" height=\"682\" title=\"\"><\/p>\n<p style=\"text-align: center;\"><strong>Wagyu tail and cheeks in red wine<\/strong><\/p>\n<p style=\"text-align: left;\">This dish is typical at the Santa Rosal\u00eda Restaurant in Bilbao, located on Diputaci\u00f3n Street, 8. The chef&#039;s recipe is valid for tail and cheeks, but both must be cooked separately.<\/p>\n<p style=\"text-align: left;\"><strong>Cooking time:<\/strong> 3 to 4 hours (approximately)<\/p>\n<p style=\"text-align: left;\"><strong>Ingredients:<\/strong><\/p>\n<ul style=\"text-align: left;\">\n<li>2 kilos of Carrot<\/li>\n<li>2 kilos of leek<\/li>\n<li>3 kilos of white onion<\/li>\n<li>1 head of garlic<\/li>\n<li>2 liters of red wine<\/li>\n<li>5 bay leaves<\/li>\n<li>Peppercorns<\/li>\n<li>Salt and ground pepper<\/li>\n<li>100 milliliters of olive oil<\/li>\n<li>Meat broth (optional)<\/li>\n<li>Wagyu tail and cheeks<\/li>\n<\/ul>\n<p style=\"text-align: left;\"><strong>Preparation:<\/strong><\/p>\n<ol style=\"text-align: left;\">\n<li>Wash, peel and cut the vegetables into slices and cubes.<\/li>\n<li>Cut the tail into portions and clean the cheeks of nerves and excess fat.<\/li>\n<li>Season both the tail and the cheeks with salt and pepper.<\/li>\n<li>Saut\u00e9 100 milliliters of oil in a pot and add the properly peeled head of garlic.<\/li>\n<li>Sear the tail or cheeks, respectively, until completely browned and remove the tail and cheeks from the heat.<\/li>\n<li>In the same pot (unwashed), add the properly chopped vegetables until they are completely poached.<\/li>\n<li>Once the vegetables are poached, add the tail or cheeks to the same pot and stir.<\/li>\n<li>Subsequently, add the red wine and bring to a boil to completely evaporate the alcohol.<\/li>\n<li>Then cover with meat broth (preferably) or water.<\/li>\n<li>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).<\/li>\n<li>Once you have verified that the meats are done, remove from the heat and blend the vegetables and the remaining broth.<\/li>\n<li>Finally, strain the vegetables and other already crushed sauce-like ingredients and bring to a boil again.<\/li>\n<\/ol>\n<p style=\"text-align: left;\"><a href=\"https:\/\/www.restaurantedesantarosalia.com\/es\/\" target=\"_blank\" rel=\"noopener\">Santa Rosal\u00eda Restaurant in Bilbao<\/a><\/p>\n<p style=\"text-align: left;\">","protected":false},"excerpt":{"rendered":"<p>Wagyu Beef Tail and Cheeks in Red Wine This dish is a staple at the Santa Rosal\u00eda Restaurant in Bilbao, located at 8 Diputaci\u00f3n Street. The chef&#039;s recipe applies to both tail and cheeks, but both should be cooked separately. Cooking Time: 3 to 4 hours (approximately) Ingredients: 2 kilos [\u2026]<\/p>","protected":false},"author":1,"featured_media":979,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-978","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"_links":{"self":[{"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/posts\/978","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/comments?post=978"}],"version-history":[{"count":0,"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/posts\/978\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/media\/979"}],"wp:attachment":[{"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/media?parent=978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/categories?post=978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fincasantarosalia.com\/en\/wp-json\/wp\/v2\/tags?post=978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}