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Recipe of veal cheeks in chestnut sauce

Recipe for veal cheeks in chestnut sauce

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Did you know that chestnuts, apart from being low in calories, are rich in fiber and protein of plant origin? They are an excellent food and one of the protagonists of these veal cheeks in chestnut sauce that we are going to prepare today. You dare?

If you like them as much as we do, we suggest you also try the beef stew with chestnuts or the roast chicken with chestnuts. The two dishes are a real treat!

That said, let’s not waste any more time and write down the ingredients you need to make some veal cheeks in chestnut sauce in the style of Easyrecipe.top. Clever? We started!

Ingredients

  • 1 kg. of veal cheeks
  • ¼ cup flour
  • two onions
  • 4 teeth of Garlic
  • two leeks
  • 200 gr. chestnuts
  • 1 glass of Red wine
  • 2 glasses of beef broth
  • 1 bay leaf
  • ¼ cup olive oil
  • Ground black pepper
  • Salt

Preparation of veal cheeks in chestnut sauce

  1. Before starting, make sure the cheek pads are clean of fat and tendons. Then salt and pepper them, pass them through the flour and reserve while you prepare the ingredients for the sauce.
  2. You will need to peel the chestnuts with a knife, only the part of the shell. Then put them in a pot with water and take them to the fire. When the water comes to a boil, boil them for ten minutes.
  3. Over time, remove the second skin as you take it out and drain them in a colander. When cool, chop and reserve.
  4. Then peel the onions, garlic and cut them into pieces. Do the same with the leeks, separate the white part, chop them into slices and reserve.
  5. Next, seal the meat in a saucepan with the very hot olive oil. When they are browned, take them out and reserve them on a plate.
  6. Put the onions, garlic and leeks in the same oil, stirring frequently over low heat.
  7. Once your sauce is ready, add the chestnuts, cheeks, wine, broth, bay leaf, salt and pepper and cook for approximately 75 minutes.
  8. When the meat is tender, remove it so you can blend the sauce with a mixer. Incorporate the meat again and cook another ten minutes for the flavors to integrate.
  9. Let your veal cheeks rest in chestnut sauce for a few minutes before serving them and decorate them with a little chopped parsley. Enjoy them!

Advice:

  • You can also use canned chestnuts if you can’t find them fresh.

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