Veal cheeks stew with mashed potatoes and broccoli

For this recipe, the following elaborations are needed:

• Mashed potatoes
• Boiled or steamed broccoli

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.
• Add black wine and let reduce .
• 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.

SET UP

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