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VEAL CHEEKS STEWED WITH SOMONTANO WINE
Dificultad
Intermedia
Tiempo
150 min.
Raciones
4 personas
Ingredientes
- 4 veal cheeks
- 2 large onions
- 5 or 6 cloves of garlic
- 2 carrots
- 1 leek
- 1 apple
- Red wine D.O. Somontano. Young red wine, varieties: cabernet-sauvignon, merlot, tempranillo, syrah, garnacha tinta or moristel.
- Water
- Oil
- Salt
- Pepper (optional)
Cooking
- Salt (or season, according to taste) the cheeks.
In the pan in which we will make the stew, we put the cheeks until they are browned on both sides. Once browned, set aside.
In the same pan, in the same oil in which the cheeks were, prepare a sauce with the onion, carrots, leek and garlic cloves, all finely chopped. Add salt and, optionally, pepper. When the sautéed sauce is halfway cooked, add the diced apple. We leave it all over medium heat until golden brown..
Once the sauce is ready, add the reserved cheeks. Cover the stew with Somontano wine and water to cover the meat, bearing in mind that the amount of wine should double the amount of water. That is to say, if we pour two glasses of wine, it will be necessary to put only one of water.
Cover the pan and let it stew over a very low heat until, when a fork is poked into the meat, it pierces the cheeks. At that moment, the stew is ready.
