Veal cheeks stew seasoned with Pedro Ximénez and garnished with potatoes

• 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.