Recipe of beef shafts
Veal cheeks in sauce recipe
How to make veal cheeks Preparation time55 minCooking time45 min
- 3 veal cheeks
- 2 cloves of garlic
- 1 piece of red pepper
- 2 medium onions
- 1 piece of green pepper
- 2 carrots
- 4 tablespoons of flour
- 1 glass of water
- 200 milliliters of red wine
- 1 splash of olive oil
- Salt to taste
- pepper to taste
The cheeks in sauce are a classic of Galician cuisine. A few years ago, this dish had to be prepared well in advance, since it is a very special cut of meat, extracted from the muscular part of the animal’s face, so it takes a while to cook. However, today we have the pressure cooker, so it is easier to prepare.
The first step is to clean the pieces of meat very well, removing the outer skins. Then, it is necessary to seal the cheeks on the outside, so that they do not lose their internal juiciness during cooking. In this sense, you have to season the pieces to taste and pass them through flour.
You can put a little olive oil in the bottom of the pot and heat over high heat. The idea is to place the cheeks first on one side and then on the other, we just want them to brown, so that in this process the surface of the meat is sealed, thus preventing it from drying out inside. However, this is a quick step, as it is not yet time to cook.
Once you have the golden cheek pieces, you can save them for later. As for the leftover oil, it will be used to fry the vegetables, so you can chop them all and cook them for 5 minutes. Also, it is possible to add a little more oil if necessary.
Next, you have to add the wine and cook the vegetables for a few minutes, until the liquid reduces a bit. Once this happens, you can incorporate the cheeks with a glass of water and salt to taste. It’s worth mentioning at this point that it’s possible to substitute white wine for the red wine, which will give the sauce a smoother flavor.
If you are cooking in a pressure cooker, it is time to put the lid on and pay attention to the steam coming out to count 30 minutes of cooking time. If you have a traditional pot, it is not necessary to cover it, but the process of cooking the cheeks will take twice as long, that is, approximately 1 hour.
At this point, the vegetables should be very soft, however, we need a smoother and more homogeneous sauce, so you must remove the pieces of meat and use the hand blender to properly blend all the ingredients. Then you can add the cheeks again to cook for another 5 minutes. Finally, you just have to turn off the heat and let your veal cheeks rest for a few minutes, so you can chop into fillets and serve.