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Veal cheeks in tomato sauce recipe

Veal cheeks recipe in tomato sauce

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The cheek or cheek is the jaw muscles of pigs or calves that consist of mixed meat and fat. It is a juicy but a bit hard cut that must be cooked at a low temperature for a long time to soften and, thanks to this recipe of veal cheeks in tomato sauce you’re going to get them to stay on point.

In addition, if you enjoy stews with an intense flavor and long cooking like these, we also recommend others such as pork cheeks in beer sauce or the roast beef with potatoes. It will have been worth the wait, you’ll see!

With that said, gather the ingredients to make these veal cheeks in tomato sauce in the style of Easyrecipe.top.


Preparation of veal cheeks in tomato sauce

  1. Before starting, check that the cheek pads are clean, if they are not, remove the excess fat with a knife and salt and pepper.
  2. Place the flour on a plate and pass the cheeks through it until they are completely covered. Shake off the excess with your hands.
  3. Add the olive oil in a pot and when it is hot, seal them for four minutes and remove them to a plate when you see them golden brown on both sides. Reservation.
  4. Chop the onions, garlic and carrots after peeling and cut into small cubes. Then wash the peppers, extract the seeds and chop them too, do the same with the white part of the leek after washing it.
  5. In the same oil where you sealed the cheeks, you are going to poach the onions with a pinch of salt. When they begin to brown add the garlic, peppers, leek, carrot and cook for ten minutes.
  6. After time, add the crushed tomato, bay leaf, oregano, sugar, salt and pepper, mix well and add to the cheeks.
  7. Next, pour the broth or water, they must be completely submerged, cover and cook for an hour and a half over low heat.
  8. To know if your cheeks are ready, insert a fork and if it passes gently you can remove them from the heat.
  9. Before serving your rich veal cheeks in tomato sauce, let them rest for a few minutes to allow the flavors to settle. Take advantage!

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