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Veal cheeks in red wine

What you willNeed

Ingredients

From Segura Viudas we propose a recipe for veal cheeks stewed with red wine Segura Viudas Garnatxa, with an exquisite sauce that is very easy to prepare and that will result in a dish full of traditional aroma and flavour.

  • 2 veal cheeks
  • 200g onion
  • 2 Carrots
  • 2 cloves of garlic
  • 200 ml of Segura Viudas Garnatxa red wine
  • 450 ml of meat broth
  • 100 ml of extra virgin olive oil (EVOO)
  • Salt and pepper to taste
  • 1 Bay

Pair it withOur

CavasD.O Cava

Brut Reserva

Complex, elegant & versatile

Fruitiness, freshness and complexity are the three principal defining characteristics of Segura Viudas Brut Reserva.

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The preparationGuide

Step by step

  1. We will start by cleaning the cheeks, removing the skin that covers them. We do not cut them into pieces, but leave them whole. Then we season them, flour them and proceed to seal them in a saucepan over high heat and reserve them.
  2. Next, chop the onion and carrot, as well as the garlic cloves. Sauté the vegetables in olive oil, add the bay leaf. We add the meat again together with the vegetables; we add the red wine Segura Viudas Garnatxa and the aromatic herbs.
  3. Let it cook for 10 minutes so that the alcohol in the wine evaporates, and add the reserved meat broth.
  4. Cook for 30 minutes in the covered pan, turn the pieces of meat over and cook for another 20 minutes.
  5. We check the tenderness of the cheeks and let the sauce reduce for 15 more minutes, now with the pot uncovered. Remove the cheeks and pass the sauce through the food mill.

The veal cheeks stewed with red wine are served sliced ​​and accompanied by their sauce on which we can sprinkle a little chopped parsley. Some semi-roasted new potatoes or homemade mashed potatoes are the ideal garnish for this traditional dish.

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