Veal cheeks stew seasoned with Pedro Ximenez and garnished with potatoes, aubergine, red pepper and glassed chalota

120 min
Type of dish: Meats, Vegetables
Temperature: Hot
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Veal cheek 1.5 kg
Table salt 2.5 g
Onion 0.3 kg
Garlic, bulb 1.5 ud
Carrots 0.05 kg
Leek 0.5 ud
Plain flour 0.038 kg
Red wine 0.05 l
Pedro ximenez 0.05 l
White stock 0.75 l
Aubergine 0.15 kg
Red pepper 0.15 kg
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Elaboration
  • Prepare a white stock.
  • Remove the tendons and fat from the meat.
  • Season with salt and pepper, flour and brown.
  • Remove and Set the veal aside.
  • Stir fry the vegetables cut in brunoise in the previously used pan to give them some colour.
  • Add the pulp from the soaked chorizo pepper and pour the mixture over the veal.
  • Pour the sweet wine (Pedro Ximenez) and reduce, then add red wine and reduce again.
  • Add the white stock covering the vegetables but without covering the meat and let simmer covered. Add more stock if necessary.
  • Blend the sauce if necessary once the meat is tender.
  • Cut the veal into 3 or 4 steaks or dice if desired.
  • For the garnish:
    • Cook the peeled shallots in a pan or oven until golden, place on a plate with water, sugar and a little oil and let them cook in the oven or on the stove. Set aside when tender and golden.
    • Cook the slices of eggplant on the griddle until golden with a little oil and finish cooking in the oven.
    • Roast the greased red peppers at a high temperature, take out from the oven and cover, then peel, seed and cut into strips.
    • Fry the potatoes cut into strips.

PLATING UP

  • Heat the veal, sauce and serve with the vegetables and fried potato.
Nutritional information (1 portion)
Fiber 13.98 g
Saturates 31.37 g
Monounsaturated fatty acids 71.72 g
Polyunsaturated fatty acids 15.61 g
Cholesterol 195.3 mg
Calcium 344.37 mg
Iron 11.37 mg
Zinc 11.21 mg
Vitamin A 531.25 ug
Vitamin C 99.83 g
Folic acid 333.86 ug
Salt (Sodium) 619.33 mg
Sugars 32.15 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.