Veal cheeks stew in Pedro Ximénez with mashed potatoes, broccoli and piperrada

120 min
Type of dish: Meats, Main course, Vegetables
Temperature: Hot
Seasonal period: All year
Traces of celery
Traces of celery
Traces of eggs
Traces of eggs
Traces of gluten
Traces of gluten
Traces of mustard
Traces of mustard
Ingredients for 5 portions
Ingredients for portions/units
Ajo 1.5 ud
Zanahoria 0.05 kg
Puerro 0.5 ud
Creamed corn 0.038 kg
Vino tinto 0.05 l
Meat Starlux 0.013 kg
Brécol 0.3 kg
Cebolla 0.25 kg
Pimiento rojo 0.15 kg
Green bell pepper 0.15 kg
Tomato sauce 0.25 l
Patatas 0.55 kg
Margarina 0.018 kg
Sal 1.25 g
Ground white pepper 0.25 g
Cebolla 0.083 kg
Ajo 0.133 ud
Pimiento verde 0.05 kg
Diced tomato 0.333 kg
Sal 0.117 g
Azúcar 0.0 kg
  • Clean the meat from tendons and fat.

For this recipe, the following elaborations are needed:

For the veal:

  • Add salt and pepper and slightly flour the meat.
  • Sauté the veal and place them into a stewing pan.
  • Degrease the pan where the meat has been sautéed and fry to soften the vegetables cut into brunoise (onion, carrot, garlic and leek), so they take some colour and absorb the meat juices.
  • Add the chorizo pepper pulp (previously soaked).
  • Add the veal cheeks and once browned drizzle with the sweet wine (Pedro Ximénez) and let reduce.
  • Add red wine and let reduce again.
  • Cover with the white stock, covering the vegetables but not covering the meat, and cook covered. During cooking, add more stock if needed.
  • If a fine sauce is desired, the sauce may be blended once the veal is tender.
  • Cut the veal into 3 or 4 fillets, or dice.

For the piperrada:

  • Soften the onion, the green peppers and the red peppers. Bind with the tomato sauce and set aside.


Warm up the veal, the mashed potatoes, the broccoli and the piperrada. Place the meat on a hot plate add the sauce and serve with the mashed potatoes, the broccoli and the piperrada.

Nutritional information (1 portion)
Fiber 7.15 g
Saturates 33.11 g
Monounsaturated fatty acids 36.87 g
Polyunsaturated fatty acids 13.08 g
Cholesterol 235.7 mg
Calcium 284.24 mg
Iron 10.85 mg
Zinc 12.47 mg
Vitamin A 372.95 ug
Vitamin C 118.4 g
Folic acid 145.42 ug
Salt (Sodium) 980.27 mg
Sugars 9.76 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.