Veal cheeks seasoned with Pedro Ximénez and garnished with vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
Veal cheek
1.6 kg
Table salt
2.5 g
Sunflower oil
0.05 l
Onion
0.4 kg
Garlic, bulb
1.6 ud
Carrots
0.05 kg
Leek
0.6 ud
Chorizo pepper
1.5 ud
Creamed corn
0.025 kg
Red wine
0.05 l
Pedro ximenez
0.05 l
White stock
0.75 l
Mixed vegetables sticks
5.0 ud
Runner beans
0.179 kg
Frozen peas
0.179 kg
Olive oil
0.036 l
Table salt
17.857 g
Elaboration
For this recipe, the following elaborations are needed:
- Prepare a white stock.
- Prepare a mixed vegetable garnish.
For the veal:
- Add salt and pepper and slightly flour the meat, clean the meat from tendons and fat.
- Sauté and set aside.
- In the same pan, previously degreased, fry to soften the vegetables cut into brunoise (onion, carrot, garlic and leek).
- Add the chorizo pepper pulp, previously soaked and the veal. Drizzle with the sweet wine (Pedro Ximénez) and let reduce. Then add red wine and let reduce again.
- Cover with the stock, covering the vegetables but not covering the meat, and cook covered. During cooking, add more stock or salt if needed.
- When the meat is tender, blend the sauce if needed.
- Cut the veal into 3 or 4 fillets, or dice.
- Place the meat on a plate and pour over the sauce and serve with the vegetables.
Nutritional information (1 portion)
Energy
1179.13
kcal
Carbohydrates
32.88
g
Proteins
61.55
g
Lipids
85.67
g
Fiber
11.69
g
Saturates
29.71
g
Monounsaturated fatty acids
38.26
g
Polyunsaturated fatty acids
11.06
g
Cholesterol
208.09
mg
Calcium
275.62
mg
Iron
10.59
mg
Zinc
11.72
mg
Vitamin A
997.06
ug
Vitamin C
73.71
g
Folic acid
227.25
ug
Salt (Sodium)
1670.97
mg
Sugars
21.28
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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