Meloso de Ternera

Name: Meloso de Ternera
Cuisine: Spanish
Ingredients: 3 veal cheeks; salt; pepper; flour; 1 onion; 1 leek; 1 carrot; 1 tomato; 0.5 glass cognac; 1 glass red wine; water; 20 grams butter; boniato puree

Serves 1

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Meloso de Ternera

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Serves 1

Directions

1Sear three veal cheeks with salt, pepper, and a little flour.
2Remove the veal cheeks once they are well browned.
3Add one onion, one leek, one carrot, and one tomato.
4Cook it covered for ten minutes.
5Add half a glass of cognac and flambé it.
6Add a glass of wine.
7Return the veal cheeks with all its juices in two minutes.
8Add water until the meat is covered.
9Mix it well.
10Leave it covered for two hours on low heat.
11Remove the veal cheeks.
12Strain the sauce without crushing it through a fine colander.
13Squeeze the vegetables well and add the reduced broth.
14With the veal cheeks already tempered, make a tight roll with holes for the air to come out.
15Cool it for a minimum of two hours.
16Cool also the sauce that has reduced by half.
17Extract the fat and impurities.
18Continue reducing the sauce.
19Remove the film paper from the roll of meat.
20Cut it to a thickness of 10 cm more or less.
21The sauce has already reduced a lot.
22Remove it with 20 grams of butter to baste the piece of meat.
23Bake it for 15 minutes at 200 degrees.
24Finish the plate with a boniato puree and plenty of sauce.

Ingredients

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

Equipment

potcolanderfilm paperknife

Meloso de Ternera

Serves 1

instagram.com

Meloso de Ternera

instagram.com

Serves 1

Directions

1Sear three veal cheeks with salt, pepper, and a little flour.
2Remove the veal cheeks once they are well browned.
3Add one onion, one leek, one carrot, and one tomato.
4Cook it covered for ten minutes.
5Add half a glass of cognac and flambé it.
6Add a glass of wine.
7Return the veal cheeks with all its juices in two minutes.
8Add water until the meat is covered.
9Mix it well.
10Leave it covered for two hours on low heat.
11Remove the veal cheeks.
12Strain the sauce without crushing it through a fine colander.
13Squeeze the vegetables well and add the reduced broth.
14With the veal cheeks already tempered, make a tight roll with holes for the air to come out.
15Cool it for a minimum of two hours.
16Cool also the sauce that has reduced by half.
17Extract the fat and impurities.
18Continue reducing the sauce.
19Remove the film paper from the roll of meat.
20Cut it to a thickness of 10 cm more or less.
21The sauce has already reduced a lot.
22Remove it with 20 grams of butter to baste the piece of meat.
23Bake it for 15 minutes at 200 degrees.
24Finish the plate with a boniato puree and plenty of sauce.