# Meloso de Ternera

A meat recipe for a gourmet restaurant.

- Cuisine: Spanish
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- pot
- colander
- film paper
- knife

## Source

- Original video: https://www.instagram.com/p/DIwSxLqtdXu/
- Recipe page: https://www.cliprecipe.com/recipe/9fb09b56-a0cd-4792-a22f-4b79e0e7dc01
- Extracted: 2025-05-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt