Veal cheeks stew seasoned with Pedro Ximénez and garnished with potatoes
Ingredients for 5 portions
Calculate portions
Veal cheek
1.6 kg
Table salt
2.5 g
Sunflower oil
0.05 l
Onion
0.4 kg
Garlic, bulb
1.6 ud
Carrots
0.05 kg
Leek
0.6 ud
Chorizo pepper
1.5 ud
Plain flour
0.038 kg
Red wine
0.05 l
Pedro ximenez
0.05 l
White stock
0.75 l
Potatoes
0.6 kg
High oleic oil
0.25 l
Elaboration
- Prepare a white stock.
- Chop the onion, carrot, garlics and leeks into brunoise.
- Soak the chorizo pepper.
- Clean the meat from tendons and fat.
- Add salt and pepper and slightly flour the meat.
- Sauté the veal and place into a pan for stewing.
- Degrease the pan where the meat has been sautéed and fry to soften the vegetables, so they take some colour and absorb the meat juices.
- Add the chorizo pepper pulp and the veal. Once browned, drizzle with the sweet wine (Pedro Ximénez) and allow to reduce. Then add red wine and let reduce again.
- Soak with the white stock, covering the vegetables but not covering the meat, and let cook covered. Add more stock if needed.
- When the meat is tender, blend the sauce and add salt as needed.
SET UP
- Cut the veal into 3 or 4 fillets, or dice.
- Place the meat on a plate and pour over the sauce and serve with the Spanish style cut French fries as garnish.
Nutritional information (1 portion)
Energy
1386.24
kcal
Carbohydrates
43.54
g
Proteins
61.55
g
Lipids
103.39
g
Fiber
8.68
g
Saturates
30.76
g
Monounsaturated fatty acids
53.08
g
Polyunsaturated fatty acids
13.02
g
Cholesterol
208.18
mg
Calcium
237.57
mg
Iron
9.97
mg
Zinc
11.44
mg
Vitamin A
316.39
ug
Vitamin C
69.78
g
Folic acid
189.31
ug
Salt (Sodium)
252.93
mg
Sugars
14.03
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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