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Recipe of veal cheeks in sauce with potatoes

Recipe for veal cheeks in sauce with potatoes

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Today we want to teach you how to prepare an ideal recipe for the weekend, because although it takes a little while it is so delicious that the whole family will love it. It is a rich veal cheeks in sauce with potatoes, a very complete and substantial dish that comes with garnish included. Do you dare to cook it? Cool!

On Easyrecipe.top we have endless recipes for you to vary your menu every day. So, you can learn to cook with us from a simple pasta salad with vegetables even a succulent fideuá a la marinera. Do not think about it anymore, this time we are going to cook some delicious veal cheeks in sauce with potatoes right now. Shall we start? Yes of course!

Ingredients

Preparation of veal cheeks in sauce with potatoes

  1. We begin to prepare this recipe by peeling and cutting the onions and the leek into very small squares. Then cut and peel the carrots and potatoes in the same way but with a larger size. Cut the garlic cloves into slices.
  2. Clean the cheek pads by removing any fat or skin they may have with a knife. Next, salt and pepper them and cut them into medium pieces. Pass the pieces of beef in flour.
  3. In a frying pan, add a little oil and when it is hot, seal the cheeks floured all over until they are golden brown. Remove the meat from the pan and reserve on a plate lined with absorbent paper.
  4. Add a little olive oil to a saucepan and when it is hot, sauté the onion, garlic and leek until golden brown. Then add the carrot and cook for five minutes over medium heat.
  5. Add the red wine to the pot and heat the mixture over high heat for two minutes to evaporate the alcohol. Add the broth and wait for it to come to a boil.
  6. When it does, add the cheeks, salt and pepper to taste and the two tablespoons of thyme. Cover the casserole and cook the veal over medium heat for 90 minutes without the broth drying out. If this happens, add more.
  7. In another pot, bring water to a boil and add the potatoes, leave them for 25 minutes and, when they are, strain them and pass them through a masher.
  8. When there are five minutes until the cooking time is up, remove the vegetables from the casserole, put them through a blender and integrate them again. Also add the puree.
  9. After time your veal cheeks in sauce with potatoes will be ready, let it rest for five minutes and serve hot. Enjoy your meal!

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