Veal cheeks seasoned with Pedro Ximénez and garnished with vegetables
For this recipe, the following elaborations are needed:
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)
Fiber 19.39 g
Saturates 29.95 g
Monounsaturated fatty acids 38.27 g
Polyunsaturated fatty acids 11.56 g
Cholesterol 208.09 mg
Calcium 432.17 mg
Iron 13.14 mg
Zinc 12.34 mg
Vitamin A 1335.43 ug
Vitamin C 125.09 g
Folic acid 410.99 ug
Salt (Sodium) 1693.34 mg
Sugars 39.03 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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