Veal cheeks stew seasoned with Pedro Ximenez and garnished with potatoes, aubergine, red pepper and glassed chalota

• Prepare a white stock.
• Remove the tendons and fat from the meat.
• Season with salt and pepper, flour and brown.
• Remove and Set the veal aside.
• Stir fry the vegetables cut in brunoise in the previously used pan to give them some colour.
• Add the pulp from the soaked chorizo pepper and pour the mixture over the veal.
• Pour the sweet wine (Pedro Ximenez) and reduce, then add red wine and reduce again.
• Add the white stock covering the vegetables but without covering the meat and let simmer covered. Add more stock if necessary.
• Blend the sauce if necessary once the meat is tender.
• Cut the veal into 3 or 4 steaks or dice if desired.
• For the garnish:
  • Cook the peeled shallots in a pan or oven until golden, place on a plate with water, sugar and a little oil and let them cook in the oven or on the stove. Set aside when tender and golden.
  • Cook the slices of eggplant on the griddle until golden with a little oil and finish cooking in the oven.
  • Roast the greased red peppers at a high temperature, take out from the oven and cover, then peel, seed and cut into strips.
  • Fry the potatoes cut into strips.

PLATING UP

• Heat the veal, sauce and serve with the vegetables and fried potato.