2 hours and a half





Every person who prides himself knows how to prepare a dish as authentic and as ours as veal cheek, accompanied by vegetables. Because yes, a person who is Proud of Beef always accompanies the Beef for his favorite vegetables. And in this case, also for a sauce that is to suck your fingers!


  • 800 g of veal cheek
  • 250 g of vegetable broth
  • 100 ml of red wine
  • 3 large carrots
  • 5 normal carrots
  • 1 onion
  • 1 leek
  • 3 cloves of garlic
  • 2 ripe pear tomatoes
  • 3 branches of fresh thyme or rocket
  • 1 tablespoon of brown sugar
  • 1 tablespoon of water
  • Extra virgin olive oil
  • Black pepper and salt to taste


  • Peel the large carrots and cut them. Keep the small ones for later. Cut the leek in julienne. Peel and cut the onions in half. Wash the tomatoes, grate them, add a pinch of sugar and put them aside.
  • Clean the cheeks of external fat.
  • Put a casserole on the fire with a little olive oil. Cook the onion with the cut side down, so that it leaves some of its flavor when cooked. Mark the cheeks until they are golden. Remove it together with the onion.
  • Reduce the heat and, in the same pan, poach the leek and carrot. When they are tender, chop and incorporate the garlic and let them take a little color. Add the grated tomato. Add salt and pepper to taste and add thyme. Once the water that the tomato releases has evaporated, add the cheek again and cover with the wine and the vegetable broth. Cover the pot and when it reaches a boil, lower the heat to a minimum so that the stew is slowly made for approximately 2 hours, turning it over from time to time.
  • When you see that the cheeks are almost ready, cook the reserved carrots, previously peeled, for about 7-8 minutes, turning them over. When they are almost tender, prepare in another pan a mixture of a spoonful of brown sugar and a spoonful of water and cook it at medium temperature, moving it until everything melts and remove it. When the carrots are ready, add the prepared dressing, impregnating them well and letting it caramelize everything without burning.
  • When the chin is in its point, remove it and reserve it. Take the resulting sauce and the vegetables from the stew and put them in a container to crush it until you get a fine and homogeneous sauce. Put it back in the casserole and keep it warm.
  • To dish up: put the portion of cheek on a plate, add the sauce on top, and then add the caramelized carrot and the onion that you had reserved. If you wish, you can complement it with a mashed potato as a side dish, or as a base. And to finish, a sprig of thyme or rocket leaves to decorate.








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