120 min
Type of dish: Meats
Temperature: Hot
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Veal cheek 1.0 kg
Garlic, bulb 2.0 ud
Onion 0.2 kg
Carrots 0.1 kg
Leek 2.0 ud
Tomato 0.15 kg
Red wine 0.25 l
Green pepper 0.15 kg
Table salt 10.0 g
Olive oil 0.1 l
Brown stock 0.6 l
Onion 0.06 kg
Carrots 0.03 kg
Green leek 0.36 ud
Bones 0.18 kg
Red wine 0.03 l
Water 0.6 l
Elaboration
  • Prepare a brown stock.
  • Cut off any large, fatty parts, add salt and pepper to season the beef all over and sauté until they are golden.
  • Chop the seasoning vegetables into peasant and put into a pressure cooker to fry gently.
  • Add the golden cheeks, pour the red wine and let thin the wine for a few minutes.
  • Cover with the brown stock, close the pressure cooker and cook for 60 minutes.
  • Remove the cheeks from the press cooker and set aside.
  • Blend the broth and the vegetables resulting from the braised, bring to a boil and thicken with cornstarch  (Maizena).
  • Season and set aside.
Nutritional information (1 portion)
Fiber 7.72 g
Saturates 19.98 g
Monounsaturated fatty acids 34.49 g
Polyunsaturated fatty acids 4.57 g
Cholesterol 130.1 mg
Calcium 220.33 mg
Iron 7.44 mg
Zinc 7.29 mg
Vitamin A 481.81 ug
Vitamin C 84.05 g
Folic acid 199.54 ug
Salt (Sodium) 843.36 mg
Sugars 18.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.