Meloso de Ternera

Serves 1
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Directions

  1. 1Sear three veal cheeks with salt, pepper, and a little flour.
  2. 2Sear three veal cheeks with salt, pepper, and a little flour.
  3. 3Sear three veal cheeks with salt, pepper, and a little flour.
  4. 4Remove the veal cheeks once they are well browned.
  5. 5Remove the veal cheeks once they are well browned.
  6. 6Remove the veal cheeks once they are well browned.
  7. 7Add one onion, one leek, one carrot, and one tomato.
  8. 8Add one onion, one leek, one carrot, and one tomato.
  9. 9Add one onion, one leek, one carrot, and one tomato.
  10. 10Cook it covered for ten minutes.
  11. 11Cook it covered for ten minutes.
  12. 12Cook it covered for ten minutes.
  13. 13Add half a glass of cognac and flambé it.
  14. 14Add half a glass of cognac and flambé it.
  15. 15Add half a glass of cognac and flambé it.
  16. 16Add a glass of wine.
  17. 17Add a glass of wine.
  18. 18Add a glass of wine.
  19. 19Return the veal cheeks with all its juices in two minutes.
  20. 20Return the veal cheeks with all its juices in two minutes.
  21. 21Return the veal cheeks with all its juices in two minutes.
  22. 22Add water until the meat is covered.
  23. 23Add water until the meat is covered.
  24. 24Add water until the meat is covered.
  25. 25Mix it well.
  26. 26Mix it well.
  27. 27Mix it well.
  28. 28Leave it covered for two hours on low heat.
  29. 29Leave it covered for two hours on low heat.
  30. 30Leave it covered for two hours on low heat.
  31. 31Remove the veal cheeks.
  32. 32Remove the veal cheeks.
  33. 33Remove the veal cheeks.
  34. 34Strain the sauce without crushing it through a fine colander.
  35. 35Strain the sauce without crushing it through a fine colander.
  36. 36Strain the sauce without crushing it through a fine colander.
  37. 37Squeeze the vegetables well and add the reduced broth.
  38. 38Squeeze the vegetables well and add the reduced broth.
  39. 39Squeeze the vegetables well and add the reduced broth.
  40. 40With the veal cheeks already tempered, make a tight roll with holes for the air to come out.
  41. 41With the veal cheeks already tempered, make a tight roll with holes for the air to come out.
  42. 42With the veal cheeks already tempered, make a tight roll with holes for the air to come out.
  43. 43Cool it for a minimum of two hours.
  44. 44Cool it for a minimum of two hours.
  45. 45Cool it for a minimum of two hours.
  46. 46Cool also the sauce that has reduced by half.
  47. 47Cool also the sauce that has reduced by half.
  48. 48Cool also the sauce that has reduced by half.
  49. 49Extract the fat and impurities.
  50. 50Extract the fat and impurities.
  51. 51Extract the fat and impurities.
  52. 52Continue reducing the sauce.
  53. 53Continue reducing the sauce.
  54. 54Continue reducing the sauce.
  55. 55Remove the film paper from the roll of meat.
  56. 56Remove the film paper from the roll of meat.
  57. 57Remove the film paper from the roll of meat.
  58. 58Cut it to a thickness of 10 cm more or less.
  59. 59Cut it to a thickness of 10 cm more or less.
  60. 60Cut it to a thickness of 10 cm more or less.
  61. 61The sauce has already reduced a lot.
  62. 62The sauce has already reduced a lot.
  63. 63The sauce has already reduced a lot.
  64. 64Remove it with 20 grams of butter to baste the piece of meat.
  65. 65Remove it with 20 grams of butter to baste the piece of meat.
  66. 66Remove it with 20 grams of butter to baste the piece of meat.
  67. 67Bake it for 15 minutes at 200 degrees.
  68. 68Bake it for 15 minutes at 200 degrees.
  69. 69Bake it for 15 minutes at 200 degrees.
  70. 70Finish the plate with a boniato puree and plenty of sauce.
  71. 71Finish the plate with a boniato puree and plenty of sauce.
  72. 72Finish the plate with a boniato puree and plenty of sauce.

Ingredients

  • 3 veal cheeks
  • 3 veal cheeks
  • 3 veal cheeks
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • flour
  • flour
  • flour
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 leek
  • 1 leek
  • 1 leek
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 1 tomato
  • 1 tomato
  • 1 tomato
  • 0.5 glass cognac
  • 0.5 glass cognac
  • 0.5 glass cognac
  • 1 glass red wine
  • 1 glass red wine
  • 1 glass red wine
  • water
  • water
  • water
  • 20 grams butter
  • 20 grams butter
  • 20 grams butter
  • boniato puree
  • boniato puree
  • boniato puree

Equipment

potcolanderfilm paperknife