Veal cheeks stew with mashed potatoes and broccoli

120 min
Type of dish: Main course, Meats, 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
Pork cheek 1.0 kg
Table salt 2.5 g
Onion 0.3 kg
Garlic, bulb 1.5 ud
Carrots 0.05 kg
Leek 0.5 ud
Chorizo pepper pulp 0.015 kg
Creamed corn 0.038 kg
White wine 0.05 l
Meat Starlux 0.013 kg
Broccoli 0.5 kg
Potatoes 0.571 kg
Margarine 0.018 kg
Sterilised milk 0.143 l
Table salt 1.786 g
Ground white pepper 2.857 g

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.
  • 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.


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.

Nutritional information (1 portion)
Fiber 5.41 g
Saturates 17.75 g
Monounsaturated fatty acids 23.0 g
Polyunsaturated fatty acids 14.65 g
Cholesterol 152.16 mg
Calcium 193.27 mg
Iron 5.6 mg
Zinc 4.57 mg
Vitamin A 201.87 ug
Vitamin C 85.55 g
Folic acid 96.19 ug
Salt (Sodium) 984.54 mg
Sugars 5.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.