Veal cheeks in Sherry | Beef and Pork | DW | 04.02.2014
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Beef and Pork

Veal cheeks in Sherry

A traditional meat dish with vegetables from Jerez de la Frontera in Spain



1 onion

2 carrots

1 leek

olive oil

2 peppercorns

1 liter oloroso sherry

1/2 liter water

2 calf cheeks



black pepper



Dice the vegetables, season with the peppercorns and braise in olive oil. Salt and pepper the calf's cheeks, roll them in flour and fry them on all sides in olive oil. Add the meat to the vegetables. Add the sherry (oloroso type) and water and simmer for four hours or more until the meat is tender.

Heat the sugar in a pot until it caramellizes, pour in a small amount of oloroso. Pour the liquid from the meat and vegetables through a sieve and add it to the sugar mixture. Reduce it and set it aside.

To serve:

Put some mashed potatoes in the middle of the plate. Add the meat and decorate with an asparagus tip and some cubes of pumpkin and garnish with the gravy.

This recipe comes to us courtesy of chef Javier Muñoz from Carboná Restaurant in Jerez de la Frontera, Spain.

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