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Stewed Veal cheek

A winter recipe

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Stewed Veal cheek

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
3 €
Method:
30 min.
Preparation:
1 min.
 
 

Iker Erauzkin

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Ingredients

    • 8 veal cheeks
    • 1 Lamb’s caul
    • 4 onions
    • 1 cup white wine
    • 8 artichokes
    • 500ml beef stock
    • 1 tablespoon flour
    • 250g pumpkin or squash
    • 1 bay leaf

Method

  1. In a frying pan, saute the onions, cut in quarters, with the boneless cheeks. When they start to brown, add a tablespoon of flour, a bay leaf and stir everything well.
  2. When the flour begins to brown, add a glass of white wine and let reduce and allow the alcohol to burn off.
  3. Cover with beef broth and let simmer for about an hour, until tender.
  4. Fifteen minutes before the end of cooking, add the artichokes, chopped into quarters.
  5. While preparing the dish, cook the pumpkin and mash or blend it with the cooking water until creamy.
  6. Add salt & pepper and serve the veal cheeks in their sauce with a spoonful of creamy pumpkin, artichokes and onions.

Tip

Lamb’s caul can be used to wrap up two cheeks.

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