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 Receta del mes de enero

jan

Veal cheeks in red wine and cumin with mashed potatoes

by Chef Miguel Castro e Silva

 

Serves 4:

800 g veal cheeks
1 medium onion, chopped
50 ml olive oil
1 bay leaf
1 garlic clove
100 ml red wine
50 ml ruby port
5 g cumin

 

Preparation:                                                  

Season the meat with salt, coat with flour, shake off excess, brown in olive oil and set aside. Soften the onion in olive oil, add the bay leaf, cumin, garlic, wines and cheeks. Add salt to taste. Add a little water and simmer in a covered pan on a very low heat for three or four hours until the meat is tender. Top up the water if necessary.  Serve the veal cheeks with mashed potatoes made with olive oil, cubed turnips boiled and sautéed with icing sugar and broccoli. 

 

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Nota: las recetas solo están disponibles en portugués e inglés.