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Recipe of veal cheeks in Pedro Ximenez sauce

Recipe for veal cheeks in Pedro Ximénez sauce

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Did you know that Pedro Ximénez is a type of white grape that is grown in various wine regions of Spain? With them a very sweet and dark wine is produced, ideal for stews like these veal cheeks in Pedro Ximénez sauce.

Like in Easyrecipe.top We know how delicious the dishes cooked with wine are, we have other options to recommend you, such as the round roast beef with red wine or the simple and rich roast chicken with white wine. You’re going to enjoy them a lot, you’ll see!

Ready to make some delicious veal cheeks in Pedro Ximénez sauce? Go!

Ingredients

  • 4 veal cheeks
  • 1 onion big
  • 4 teeth of Garlic
  • two carrots
  • 1 Red pepper
  • 4 tomatoes mature
  • 500 ml. Pedro Ximénez wine
  • 500 ml. meat broth
  • ¼ cup all-purpose flour
  • 1 bay leaf
  • 1 clove
  • A teaspoon of thyme
  • ¼ cup olive oil
  • Black pepper
  • Salt

Preparation of veal cheeks in Pedro Ximénez sauce

  1. To start, make sure the cheek pads are clean, if they have traces of fat or tendons remove them with a sharp knife.
  2. Once clean, salt and pepper them, spread the flour on a plate and roll them in it until they are completely covered. Shake to remove excess and reserve.
  3. Peel the onion, garlic cloves, carrots and cut into small pieces. Wash and clean the bell pepper to chop it the same size as well. Wash the tomatoes and grate them to obtain their pulp naturally.
  4. Next, add the olive oil in a large pot and when it is hot, add the cheeks to seal them. A couple of minutes on each side will be enough, then remove them to a plate.
  5. In the same oil, put the onion to poach with a pinch of salt and when it becomes transparent add the garlic, pepper, carrots, mix and fry for five minutes.
  6. When your vegetables have softened, add the tomatoes, salt and pepper and add the cheeks, wine, broth, cloves, bay leaf and thyme after five minutes.
  7. Lower the heat, cover and cook for an hour and a half. Add more broth if consumed during cooking.
  8. When your cheeks are soft, remove them to a plate, remove the bay leaf, the cloves and mash the sauce with a mixer. Add the meat again and cook for another five minutes. We hope you enjoy your veal cheeks in Pedro Ximénez sauce with a rich garnish. Take advantage!

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