La veal cheek It is a piece of meat that perhaps nowadays has less acceptance than other pieces, but in my opinion, in addition to not being expensive, once cooked it is a spectacle so tender y honeyed that remains.
These cheek pads can be accompanied by baked potatoes with vegetables, roast potatos, chips, for an homemade mashed potatoes or even some white rice. With that garnish you make a complete plate for lunch.
Veal cheeks in sauce
Enjoy the incredible texture of the veal cheeks with this recipe.
Author Barbara G.
Kitchen: Spanish
Recipe type: meat
Rations: 2-3
Preparation time:
Cooking time:
Total time:
Ingredients
- 500 gr. of veal cheeks
- 100 gr. of onion
- 1 Carrot
- 2 cloves of garlic
- 250 gr. meat broth
- Olive oil
- Thyme
- Rosemary
- 1 hoja de laurel
- Sal Island
- Pepper
- Flour (XNUMXg)
Preparation
- Clean the cheek pads well, removing the skin that covers them. I usually split them in half, but if you prefer you can leave them whole.
- Season the cheeks and lightly flour them.
- In a saucepan with oil, seal the cheeks over high heat. Reserve.
- Chop the onion and carrot and poach in the same pan together with the bay leaf.
- Once the vegetables begin to be soft, add the cheeks that we had reserved and the red wine.
- Also add a little thyme and rosemary to taste and cook over medium heat for about 10 minutes so that the alcohol in the wine evaporates.
- Then add the meat broth and cook for about 30 minutes with the pan covered.
- Turn the cheeks over and cook for another 20 minutes.
- Check the point of the cheeks and cook another 10-15 minutes without a lid so that the sauce is reduced.
- Now we only have to remove the cheeks and pass the sauce through the turmix or food mill.
- Put the cheeks back into the sauce to keep warm until serving time.
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