Ternera veal cheepers, a meat stew with a simple but delicious sauce. An easy dish to prepare but with a result full of aroma and with all the traditional flavor of a meat stew. It is not always possible A type of meat a little more expensive than others. However, ordering them with time we can prepare a delicious dish with which to surprise our family or guests. Keep reading to discover in recipes how to make veal chesters to red wine, you will love the juicy and tender that is left!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make the veal wardrobe to red wine: |
| 2 veal cheeks 250 milliliters of red wine 1 chopped onion 2 carries 2 cloves of garlic 4 tablespoons of flour 1 glass of water or broth 1 laurel leaf 1 small glass of olive oil 1 1 handful of pepper 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make the veal wardrobe to red wine:
1. We clean the cheeks removing the skin. They can also do this step in the butcher shop if we ask. Once clean, we put salt and pepper on both sides. We recommend leaving entire carilleras, although they can also be cooked in pieces or fillets.
2. We put a casserole over high heat with a good stream of oil. While heating, we pass the cheeks by flour and, once the oil is hot, we seal them on both sides. We take out and reserve the meat. This step is very important so that the veal wounds to red wine are tender at the end of the recipe.
Trick: sealing meat is a cooking method that involves cooking the pieces on the outside to leave them raw inside. It is used a lot in stews for meat and tender.
3. In the same casserole, we add a little more oil, add the onion and chopped carrot, whole garlic and the bay leaf. Lets saute for about 3-5 minutes, stirring constantly so that the vegetable vegetable is not hit.
4. When the vegetables are ready, we incorporate the cheeks and pour the glass of red wine. We mix and let everything be cooked together for 5 minutes to evaporate alcohol. Then, we add a glass of water or meat broth and cook the veal gaps to red wine until they are tender. The cooking time will depend on the size of the meat, but we recommend leaving the stew a minimum of 40 minutes with the casserole covered, over low heat. After this time, we turn the cheeks and leave them 30 more minutes. We review and value if a little more time is necessary. In the case of making the veal wounds to red wine in fast pot, we must take into account that they will be ready in 30 minutes.
5. Once we have the checkers ready, we crush the sauce or pass it through a papuré.
6. We put all the sauce in the casserole with the meat and put it back to the fire so that the sauce is reduced a bit. We tried salt and ready.
7. You can serve a cheek per person or cut it into fillets and accompany it with baked potatoes, grilled vegetables or a mashed potatoes. The rations will depend completely on the size of the meat pieces. We, for example, ate four people with two cheeks because they were large. As you see, this is a recipe for veal wound to red wine very easy to do. It is true that the process is long if we use a normal pot because it is a meat that takes time to make it tender, but the result is worth it!
