Veal cheeks seasoned with Pedro Ximénez and garnished with vegetables

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.