Veal cheeks seasoned with Pedro Ximénez and garnished with vegetables

3 h
Type of dish: Meats, Vegetables
Temperature: Hot
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
Plain flour 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
Carrots 0.286 kg
Courgette 0.214 kg
Pods 0.179 kg
Frozen peas 0.179 kg
Olive oil 0.036 l
Table salt 17.857 g

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.