Braised beef cheeks
Allergens:
Ingredients for 5 portions
Calculate portions
Veal cheek
0.9 kg
Garlic, bulb
2.0 ud
Leek
2.0 ud
Tomato
0.15 kg
Red wine
0.25 l
Green pepper
0.15 kg
Table salt
10.0 g
Olive oil
0.1 l
Brown stock
0.6 l
Elaboration
- Prepare a brown stock.
- Cut off any large, fatty parts, add salt and pepper to season the beef all over and sauté until they are golden.
- Chop the seasoning vegetables into peasant and put into a pressure cooker to fry gently.
- Add the golden cheeks, pour the red wine and let thin the wine for a few minutes.
- Cover with the brown stock, close the pressure cooker and cook for 60 minutes.
- Remove the cheeks from the press cooker and set aside.
- Blend the broth and the vegetables resulting from the braised, bring to a boil and thicken with cornstarch (Maizena).
- Season and set aside.
Nutritional information (1 portion)
Energy
723.52
kcal
Carbohydrates
12.23
g
Proteins
33.83
g
Lipids
58.93
g
Sugars
9.32
g
Salt (Sodium)
4180.59
mg
Folic acid
97.7
ug
Vitamin C
58.13
g
Vitamin A
387.2
ug
Zinc
6.24
mg
Iron
5.42
mg
Calcium
136.82
mg
Cholesterol
117.1
mg
Polyunsaturated fatty acids
4.06
g
Monounsaturated fatty acids
32.62
g
Saturates
18.15
g
Fiber
3.76
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Beers
- Sándwich
- Cocktails
- Ice creams and sorbets
- Breakfasts and brunch
- Burguers
- Juices, milkshakes and beverages
- Pizzas, patty
- Dessert
- Shellfish
- Pasta
- Salads
- Finger foods
- Legumes
- Bread and pastries
- Pastries
- Eggs
- Patty
- liqueur
- Fish
- Main course
- Harvard plate
- Meats
- Soups and creams
- Vegetables
- Rices
- Birds
- Coffee, chocolate and infusion
- Appetizers and canapes
- Cheeses
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed