Veal cheeks stew seasoned with Pedro Ximenez and garnished with artichokes, mushrooms, peppers, sweet potatoes and potatoes

3 h
Ingredients for 5 portions
Ingredients for portions/units
Veal cheek 1.25 kg
Table salt 2.5 g
Onion 0.3 kg
Garlic 1.5 ud
Carrot 0.05 kg
Leek 0.5 ud
Txuri flour (R) 0.038 kg
Red wine 0.05 l
Frozen chopped artichoke 0.5 kg
Champignons 0.25 kg
Onion 0.075 kg
Carrot 0.038 kg
Green leek 0.45 ud
Bones 0.225 kg
Red wine 0.038 l
Water 0.75 l

Other elaborations needed for this recipe:

  • Baked sweet potato and potato.
  • Cook the artichokes, braise the mushroom and mix with the cooked artichoke.
  • Glaze the peppers.
  • White stock.
  • For the veal cheeks:
    • Remove the tendons and fat from the cheeks. Add salt and pepper, flour lightly and brown.
    • Remove the veal and set aside.
    • Stir fry the vegetables cut in brunoise in the previously used pan to give them some colour.
    • Add the pulp of 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 simmer covered. Add more stock if necessary.
    • Blend the sauce if necessary after the meat is tender.
    • Cut the veal in 3 or 4 steaks or dice if desired.
    • Heat the veal and add the sauce, peppers, artichokes, mushrooms and the sweet potato along with the potato.
Nutritional information (1 portion)
Fiber 25.04 g
Saturates 23.49 g
Monounsaturated fatty acids 26.36 g
Polyunsaturated fatty acids 10.95 g
Cholesterol 162.56 mg
Calcium 377.67 mg
Iron 11.82 mg
Zinc 10.3 mg
Vitamin A 512.95 ug
Vitamin C 136.43 g
Folic acid 373.57 ug
Salt (Sodium) 477.78 mg
Sugars 31.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.