Veal cheeks stew seasoned with Pedro Ximénez and garnished with potatoes

3 h
Type of dish: Meats
Temperature: Hot
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Veal cheek 1.6 kg
Table salt 2.5 g
Onion 0.4 kg
Garlic, bulb 1.6 ud
Carrots 0.05 kg
Leek 0.6 ud
Plain flour 0.038 kg
Red wine 0.05 l
Pedro ximenez 0.05 l
White stock 0.75 l
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
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)
Fiber 13.44 g
Saturates 33.06 g
Monounsaturated fatty acids 73.57 g
Polyunsaturated fatty acids 15.84 g
Cholesterol 208.3 mg
Calcium 374.58 mg
Iron 11.73 mg
Zinc 11.71 mg
Vitamin A 520.25 ug
Vitamin C 97.23 g
Folic acid 350.96 ug
Salt (Sodium) 621.13 mg
Sugars 30.05 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.