Veal cheeks stew seasoned with Pedro Ximenez and garnished with artichokes, mushrooms, peppers, sweet potatoes and potatoes

Other elaborations needed for this recipe:

• Baked sweet potato and potato.
• Cook the artichokes, braise the mushroom and mix with the cooked artichoke.
• Glaze the peppers.
• White stock.
• For the veal cheeks:
  • Remove the tendons and fat from the cheeks. Add salt and pepper, flour lightly and brown.
  • Remove the veal and set aside.
  • Stir fry the vegetables cut in brunoise in the previously used pan to give them some colour.
  • Add the pulp of the soaked chorizo pepper and pour the mixture over the veal.
  • Pour the sweet wine (Pedro Ximenez) and reduce, then add red wine and reduce again.
  • Add the white stock covering the vegetables but without covering the meat and simmer covered. Add more stock if necessary.
  • Blend the sauce if necessary after the meat is tender.
  • Cut the veal in 3 or 4 steaks or dice if desired.
  • Heat the veal and add the sauce, peppers, artichokes, mushrooms and the sweet potato along with the potato.