Veal cheeks seasoned with Pedro Ximénez and garnished with vegetables

3 h
Type of dish: Meats, Vegetables
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Veal cheek 1.6 kg
Table salt 2.5 g
Onion 0.4 kg
Garlic, bulb 1.6 ud
Carrots 0.05 kg
Leek 0.6 ud
Creamed corn 0.025 kg
Red wine 0.05 l
Pedro ximenez 0.05 l
White stock 0.75 l
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud

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 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.