Veal cheek with red wine - Saborea España

Veal cheek with red wine

The cheeks are seasoned with salt and pepper, dredged in flour and then seared in oil preheated to 80º.

Chop the vegetables and add them to the pan with the other ingredients (wine and water) and simmer for approximately 5 hours until the meat is tender and ready to serve.



4kg veal cheek
3 litres of Manchego red wine
2 litres of mineral water
2 green peppers
2 red peppers
2 tomatoes
4 carrots
1 potato
2 onions
1 head of garlic
2 bay leaves
8 pepper balls
Salt, oil and flour